Golden Crispy Pecan Pie Cookies Recipe: Sweet Mini Treats!

Delectable pecan pie cookies dance with irresistible Southern charm, blending nostalgic pie flavors into a crispy cookie delight.

Buttery pecans and sweet caramel notes mingle in every delicate bite.

Crumbling with rich textures, these cookies capture the essence of classic pecan pie in a handheld treat.

Bakers adore how simple ingredients create such complex flavor profiles.

Each cookie delivers a perfect balance of crunch and softness that melts in your mouth.

Relatives and friends will beg you to share this crowd-pleasing recipe that transforms traditional pie into an innovative sweet sensation.

You’ll want to bake a double batch to satisfy every sweet craving.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Calories: 164 kcal

Servings: 25

Pecan Pie Cookie Ingredient List

• Flour: Provides the fundamental structure and texture for the delicate cookie cups.
• Granulated Sugar: Delivers sweetness and helps create a crisp, golden exterior.
• Salt: Enhances the overall flavor profile and balances the sweetness.
• Cold Butter: Creates flaky, tender layers with rich, buttery flavor.
• Cream Cheese: Adds moisture and contributes to a smooth, tender dough texture.

• Maple Syrup: Offers deep, rich sweetness with authentic caramel-like undertones.
• Brown Sugar: Introduces complex molasses notes and helps create a gooey filling.
• Egg Yolk: Binds the filling and provides luxurious richness and silky consistency.
• Vanilla Extract: Deepens flavor complexity with warm, aromatic essence.
• Salt: Balances and brightens the sweet filling's overall taste.

• Pecans: Delivers delightful crunch, nutty flavor, and essential textural contrast to the sweet filling.

Tools for Baking Sticky-Sweet Pecan Cookies

• Food Processor: Essential for quickly mixing dough ingredients into a smooth, consistent texture.
• Mini Muffin Tin: Perfect for creating uniform cookie cups and ensuring even baking.
• Measuring Cups and Spoons: Crucial for accurately portioning ingredients and filling.
• Small Mixing Bowl: Ideal for combining filling ingredients smoothly.
• Small Knife: Helpful for gently releasing cookies from the tin after baking.
• Wire Rack: Great for cooling cookies and allowing air circulation.
• Freezer: Useful for chilling dough to maintain shape before baking.
• Nonstick Spray: Prevents cookies from sticking to the muffin tin.

How to Make Your Own Pecan Pie Cookies

• Prep the Baking Station

Grab your mini muffin tin and give it a quick spray of nonstick. Crank up the oven to a toasty 350F.

• Whip Up the Dough

Toss flour, sugar, and a pinch of salt into your food processor. Drop in chilled butter and cream cheese, then pulse until a soft dough forms. Roll the dough into tiny balls and snuggle them into muffin cups, creating little wells. Quick chill in the freezer to firm things up.

• Craft the Gooey Filling

Blend maple syrup, brown sugar, melted butter, egg yolk, vanilla, and a dash of salt. Fold in some chopped pecans for that extra crunch.

• Build Your Cookie Treasures

Carefully spoon the pecan mixture into each dough nest. Don’t go overboard – these sweet spots will bubble up while baking.

• Bake to Golden Perfection

Pop the tray into the oven and bake for 20-25 minutes. You’re looking for golden edges and a set filling that promises deliciousness.

• Cool and Serve

Let the cookies hang out in the pan for 10 minutes. Gently nudge them out with a knife and transfer to a cooling rack. Get ready to enjoy these mini pecan pie delights!

Tips to Make Cookies Chewy or Crunchy

• Quick Tips to Elevate Your Pecan Pie Cookies
• Chill the dough for 5-10 minutes before shaping to prevent sticking and ensure a flakier texture. Cold ingredients are key to achieving a tender, melt-in-your-mouth cookie base.
• Use a small measuring spoon to prevent overfilling, which can cause messy spillovers during baking. Leave a tiny bit of space at the top for the filling to bubble and set beautifully.
• Swap regular flour with a 1: 1 gluten-free baking blend to make these cookies celiac-friendly without compromising taste or texture.
• Replace butter with coconut oil, use a flax egg instead of egg yolk, and choose maple syrup from a vegan-friendly source to create a plant-based version of these delectable treats.
• Cookie dough can be prepared and refrigerated up to 2 days in advance. You can also freeze unbaked cookie cups for up to a month, making party prep a breeze.

Serving Ideas for Festive Pecan Pie Cookies

• Party Platter Perfection: Arrange these delightful pecan pie cookies on a rustic wooden board with fresh mint leaves for a stunning visual display that will impress guests.
• Holiday Gift Packaging: Stack cookies in clear cellophane bags tied with festive ribbons, creating charming homemade treats perfect for gifting during Christmas or Thanksgiving celebrations.
• Dessert Companion Pairings: Serve alongside warm vanilla bean ice cream or drizzle with extra maple syrup for an indulgent flavor enhancement that elevates the cookie's richness.
• Coffee Moment Treat: Pair these bite-sized delights with a strong espresso or cappuccino, allowing the nutty pecan and sweet maple notes to complement the coffee's robust character.

Storing Cookies Without Losing That Pie-Like Texture

• Keep cookies in an airtight container at room temperature for 3-4 days, maintaining their delicious crunch and flavor.
• Package cooled cookies between parchment paper layers in a freezer-safe container. Freeze up to 2 months for future sweet moments.
• Store in sealed container with tight lid, separating layers with wax paper to prevent sticking. Consume within a week for optimal taste.
• Prepare cookie dough and filling separately, refrigerate up to 2 days before baking. This technique helps busy bakers enjoy fresh treats anytime.

FAQs

• Can I use a different type of nut instead of pecans?

Absolutely! You can swap pecans for walnuts or almonds. Just chop them finely to ensure they mix well with the filling and fit nicely in the cookie cups.

• Do I need any special equipment to make these cookies?

A mini muffin tin is key for this recipe. If you don’t have one, you can use a regular muffin tin, but the cookies will be larger. A food processor helps create the dough quickly, but you can also mix it by hand with a pastry cutter.

• How do I prevent the dough from sticking to the pan?

Generously spray the mini muffin tin with nonstick cooking spray before adding the dough. This will help the cookies release easily after baking. If you’re extra cautious, you can also lightly dust the sprayed surface with flour.

• Can I make the dough ahead of time?

Yes! You can prepare the dough and keep it refrigerated for up to 2 days before baking. Just let it come to room temperature slightly before shaping the cookie cups to make it easier to work with.

Crispy Pecan Pie Cookies Recipe

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4.7 from 34 reviews

• Total Time: 50 minutes
• Yield: 25 1x

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Description

Sweet pecan pie cookies blend Southern comfort with classic cookie charm. Nutty, caramel-like morsels offer a delightful twist on traditional pie that you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

• ¾ cup (113 g / 4 oz) pecans, finely chopped
• 10 tbsps (141 g / 5 oz) unsalted butter, cold and cubed
• 5 oz (142 g) cream cheese, cold and cubed
• 1 ¼ cups (156 g) all-purpose flour
• ¼ cup (55 g) packed light brown sugar
• 1 ½ tsps granulated sugar
• ½ tsp kosher salt
• ¼ tsp kosher salt
• ⅓ cup (113 g) maple syrup (or light corn syrup)
• 2 tbsps (28 g) unsalted butter, melted
• 1 large egg yolk
• 1 ½ tsps vanilla extract

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Instructions

1. Prepare Equipment: Coat mini muffin tin with nonstick spray and preheat oven to 350F (175C).
2. Mix Dough: Pulse flour, sugar, salt, cold butter, and cream cheese in food processor until a uniform dough forms. Create 24 uniform dough balls.
3. Shape Cookies: Press dough balls into muffin tin cavities, creating small wells. Quickly chill in freezer for 5 minutes to set structure.
4. Create Filling: Whisk maple syrup, brown sugar, melted butter, egg yolk, vanilla, and salt in mixing bowl. Incorporate chopped pecans thoroughly.
5. Fill and Bake: Distribute pecan mixture carefully into dough wells, ensuring even placement without overflowing. Bake 20-25 minutes until edges turn golden and filling sets.
6. Cool and Release: Allow cookies to rest in tin for 10 minutes, then delicately remove using a small knife. Transfer to wire rack for complete cooling.

Notes

Prevent Dough Crumbling: Work with cold butter and cream cheese to ensure a cohesive, smooth cookie dough that doesn’t fall apart during preparation.

Avoid Overflow Technique: Use a precise teaspoon measurement and steady hand when filling pecan mixture to prevent spilling over the delicate cookie wells.

Freezer Setting Trick: Chill the dough-filled muffin tin for exactly 5 minutes to stabilize the structure and prevent spreading during baking.

Cooling Crucial Step: Allow cookies to rest in the tin for 10 minutes after baking, which helps them set and makes removal easier without breaking.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 164
• Sugar: 6 g
• Sodium: 85 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 24 mg