Pecan Pie Cookie Cups

Perfect for a Thanksgiving party or just a treat for your family. You will love getting the full taste of a pecan pie in a small bite.

I enjoy taking a classic pie and converting it to a carry-around cookie. This time of the year, I was surrounded by pecan pie recipes. I found a website Little Eva Pecan Co. that gives a brief history of the pecan pie that you might find interesting.

Since the pecans are native to North America, I also found a website that gives our great nut all kinds of tidbits of information. You would be surprised about the origins of our native nut. Check out History of Pecans!

Ingredients You Will Need For Both Cups and Filling

Cookie Cup Dough

• 1 cup Butter unsalted 
• 6 ounces Cream Cheese 
• 2-½ cups All purpose flour 

Pecan Pie Filling for Cups

• 6 Tablespoons Butter unsalted 
• ¾ cup Dark brown sugar 
• ½ cup Sugar white 
• 1 teaspoon Vanilla extract
• ¾ cup Light corn syrup
• 3 Eggs 
• ¼ teaspoon Kosher salt
• 48 Pecan halves
• 1 cup Pecan chopped

Creating Cookie Cups

Equipment I Use

The first thing you will need is a mini muffin pan. I use one at Amazon (Wilton Perfect Results Non-Stick Mega Mini Muffin Pan & Mini Cupcake Pan, 48-Cup Pan, Steel) for two good reasons. First, it is 48 cups, and I can do a whole batch at one time. The second is it is non-stick, even though I still spray with PAM.

You will also need an excellent heavy medium saucepan for the filling. I have been swapping out my old pots and pans for a good solid 5D All-Clad for the last eight years. These have been great for all the fillings and icings I have needed for my cookies. I use the 3-qt because it has lower sides and is broader at the bottom, making it easier to whisk the filling.

Easy Cookie Cup Dough

This dough is so easy to make and has only three ingredients. Any pie you want to convert to a cookie, this dough will become your go-to for the cups. First, cut into pieces the softened butter and cream cheese into a mixer bowl.

Blend for 2 to 3 minutes on medium speed. Second, gradually add the flour and mix for a minute. When you dump the mixture onto a pastry mat, it will be crumbly. Now you get to use your hands. and knead together until you have a ball.

Flatten the ball to a flat disk shape. I use a floured rolling pin to make it even in height and wrap it in plastic wrap. Refrigerate for at least 2 hours. I mixed this the night before and left it in the refrigerator overnight.

Take the disk of dough out of the refrigerator and let it sit for 10 or 15 minutes to soften a little, then cut it into quarters.

Now you have a choice of round cookie cutter sizes. The size I used was 2-¾" across, which will just fit a cup in your mini cup pan. But if you would like a little more room for the pecan filling, you can use a 3-⅛" across which will come up the sides and will stick up past the rim a little.

You can even out the height of the dough before you bake them and after you pour the filling into the cups.

Make Pecan Filling and Assembling Cookies

Spray PAM lightly into each cup. Even though it is non-stick, the filling is sticky, and if some spills out, it could make it a little challenging to get out. Line each cup with a cutout circle and add 5 or 6 chopped pecans.

Amazing Pecan Pie Cookie Filling

Now for the filling, in a 3 qt saucepan, melt the butter over medium heat. Then add both sugars and mix with the melted butter. Whisk till smooth and, at that point, take the pan off the heat. Next, add the vanilla extract, salt, and the light corn syrup, whisking until blended.

Add the three eggs to a small bowl and lightly beat, then add them to the saucepan. Whisk thoroughly till the eggs are blended.

Assembling Cookie Cups

Pour the filling into a measuring cup that has a spout. It is the easiest way to pour the filling into each cup. Fill each cup ¾ full.

Finally, add a pecan half on top of the filling in each cup and bake at 350°F (175°C or 180°C) for 14-16 minutes. IMPORTANT! Leave the pecan cookie cups to sit in the pan for at least 30 minutes before you try and get them out.

If any of the pecan filling has spilled out, gently push it back into the cup. Once cooled, I use a butter knife down one side of the cup and gently lift then move to a cooling rack.

Enjoy!

How to Store Your Cookie Cups

After they have cooled to room temperature, put them into plastic storage containers with tight-fitting lids. I buy the cheap ones at the grocery store that are 16-½" by 11-½," and you can store them for 4 to 5 days. You can store them in the refrigerator but then, I take them out of the refrigerator about an hour before serving so they have a chance to come to room temperature. Or microwave for a couple of seconds. I love them with whip cream on top!!!