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Pecan Pie Cookies

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  • Prep 35 min
  • Total 1 hr 20 min
  • Servings 24
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A gooey pecan pie brimming with buttery pecans is always a hit, but it’s also quite a labor-intensive dessert—what with the blending, rolling, and making a pretty edge required to make pie crust. That’s why pecan pie cookies are such a delicious alternative. You get all the reward, with no hassle! Want to see how they're made? Watch this quick video to make the perfect pecan pie sugar cookie cups.
Updated Nov 11, 2023
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What are Pecan Pie Cookies?

It’s the easy (and dare we say lighter) way to enjoy pecan pie. The quick sugar cookie crust gets rolled into balls and baked in muffin cups. These are basically jumbo thumbprint cookies. The indentations you make with your thumb get filled with a pecan pie filling. And the results? Let’s just say that when you serve up these darling cookie pies, you should not expect any leftovers.

How Do I Remove My Pecan Cup Cookies from the Pan?

Cool the pecan pie sugar cookie cups for just 10 minutes before running a paring knife around the cups to loosen them. In our testing, we found this to be the perfect amount of time to set the cookies (so they do not break when removing them) without cooling them too long, so they stick to the muffin pans.


Cookie Base

Pecan Pie Filling

  • 1 egg, beaten
  • 1/3 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon vanilla
  • 1 1/2 cups coarsely chopped pecan halves


  • 1
    Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
  • 2
    In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 8 to 10 minutes or until light brown.
  • 3
    Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
  • 4
    With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
  • 5
    Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have enough muffin pans, cover and refrigerate filling and cookie dough until placed in muffin pan. You can shape balls of dough ahead; cover with plastic wrap to prevent dough from drying out.
  • tip 2
    One way to make the most of expensive pecans is to toast them. Toasting brings out their rich, buttery flavor. To toast successfully, spread nuts in an ungreased, shallow pan and bake 6 to 10 minutes in an oven set to 350°F.
  • tip 3
    Due to their high fat content, pecans can turn rancid quickly. To extend the shelf life of your nuts, store in an airtight container in the refrigerator for up to 6 months or in the freezer for up to 1 year.
  • tip 4
    We’ve got a lot of ideas about how to turn a bag of pecans into a dessert. From Butter-Pecan Pudding Cookies to extra-easy Pecan Pie Dump Cobbler to the absolutely irresistible Pecan Pie Upside-Down Cake, there are plenty of pecan pie and pecan cookie desserts for you to explore here on!
  • tip 5
    If you don’t have enough muffin pans to bake all the cookie cups at once, refrigerate the unused filling and cookie dough until you can place them in the muffin pan. You will want to use these right after you make your first cookies, or the filling will get too thick. Shape all the cookie dough balls ahead of time; cover with plastic wrap to prevent them from drying out.
  • tip 6
    Toasting pecans brings out their rich, nutty flavor and adds another layer of flavor to these cookie cups. To toast nuts successfully, spread them in an ungreased, shallow pan and bake 6 to 10 minutes at 350°F. Let them cool 5 to 10 minutes before making the filling.
  • tip 7
    Cookie cups can be made up to 24 hours in advance. Once completely cooled, place them in a covered resealable food storage container.

Frequently Asked Questions

What are easy garnishes for pecan pie cookies?

This pecan pie cookie recipe is delicious when topped with a mini scoop of vanilla ice cream or a dollop of whipped cream or thawed frozen topping. Either way, the dairy notes from the garnish really make these cookies extraordinary!

What are other scrumptious pie cup cookies?

Apple pie cookie cups, pumpkin pecan peanut butter cookie cups, or if you need a gluten-free option, these cookie brownie cups are delish!


200 Calories, 10g Total Fat, 2g Protein, 24g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
Total Fat
Saturated Fat
3 1/2g
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Our pecan pie sugar cookie cups are a great alternative to making (and eating) pecan pie. Check out our Thanksgiving Dessert Recipes, for more creative swaps for the traditional pies usually served on turkey day.
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