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° 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.
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!!!
Other Holiday Recipes
Pecan Pie Cookie CupsBarbara Hall
Cookie Cup Dough
- 1 cup (227 g) Butter unsalted room temperature
- 6 ounces (6 ounces) Cream Cheese room temperature
- 2 ½ cups (312.5 g) All-purpose flour
Pecan Pie Filling for Cups
- 6 Tablespoons (6 Tablespoons) Butter unsalted melted
- ¾ cup (165 g) Dark brown sugar
- ½ cup (100 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla extract
- ¾ cup (255.75 g) Light corn syrup
- 3 (3) Eggs slightly beaten
- ¼ teaspoon (0.25 teaspoon) Kosher salt
- 48 (48 ) Pecan halves
- 1 cup (99 g) Pecan chopped
Cookie Cup Dough
- Add the butter and cream cheese to the mixer and blend for 2 to 3 minutes. Gradually add the flour; it will be crumbly. Place the dough onto a pastry mat and knead together into a flat disk shape of the dough. Then wrap it in plastic wrap. Refrigerate for at least 2 hours or leave the dough in the refrigerator overnight.
- Spray a 48 cup mini muffin pan with PAM. After chilling, cut the flat disk of the cup dough into quarters. Take one quarter and roll out on a floured pastry mat to about ⅛" thickness. I use rings on the ends of my rolling pin for even dough. Using round 2-¾" or 3-⅛" cookie cutter, cut and fit one circle to a mini cup. Continue until all the cups are lined with cookie dough. Add 5 or 6 pieces of chopped pecans into the bottom of each cup.
Pecan Pie Filling
- In a heavy 3 qt saucepan, melt the butter. Add the sugars and whisk until smooth-looking. Next, take the pan off the stove and whisk in the vanilla extract and the salt. Continue whisking as you add the light corn syrup. Finally, add the three slightly beaten eggs whisking them into the pan mixture until the filling looks smooth.
- I found the easiest way to fill the cups is to pour the filling mixture into a container that has a spout. Then, pour the filling over the chopped pecans, about ¾ of the cup. Be careful not to fill the cups too full, or the filling will spill out of the cup when baking.
- Preheat oven to 350° and bake for 14 to 16 minutes. Once out of the oven, let them sit in the pan for at least 30 minutes to set. Then, taking a butter knife, insert it down the side and lift it to remove the cups. Next, move to a cooling rack. Refrigerate after they have completely cooled.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.