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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, chilling and rolling required to make pie crust. That’s why pecan pie cookies are such a delicious alternative. You get all the reward, with none of the hassle! The quick sugar cookie crust gets rolled into balls and baked in muffin tins. An indent made with your thumb—these are basically, jumbo thumbprint cookies—gets filled with a mixture that’s modeled after classic pecan pie filling. And the results? Let’s just say that when you serve up these darling cookie pies, you shouldn’t expect any leftovers!
By Betty Crocker Kitchens
Updated Mar 12, 2020
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Ingredients

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

Steps

  • 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 10 minutes.
  • 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 BettyCrocker.com!

Nutrition

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

Nutrition Facts

Serving Size: 1 Cookie
Calories
200
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
100mg
4%
Potassium
50mg
1%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
14g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
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.
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