Description
Delectable pecan pie cookies blend Southern comfort with sweet sophistication, offering a delightful twist on classic dessert traditions. Crisp cookie edges and rich caramel-like filling invite dessert enthusiasts to savor each memorable bite.
Ingredients
Scale
Crust Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- 10 tablespoons (141 grams) unsalted butter, cold and cubed
- 5 ounces (142 grams) cream cheese, cold and cubed
Filling Ingredients:
- ⅓ cup maple syrup (or light corn syrup)
- ¼ cup (50 grams) packed light brown sugar
- ¾ cup finely chopped pecans
Binding Ingredients:
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Prepare the baking environment by warming the oven to 350F (175C) and lightly coating a mini muffin tin with nonstick spray to ensure effortless cookie removal.
- Create the delicate dough by pulsing flour, granulated sugar, and salt in a food processor. Incorporate cold butter and cream cheese until a cohesive mixture forms. Portion the dough into 24 equal balls, gently pressing each into the muffin tin cavities to create delicate wells. Briefly chill in the freezer to solidify the dough’s structure.
- Craft the rich pecan filling by whisking maple syrup, brown sugar, melted butter, egg yolk, vanilla extract, and salt in a small mixing bowl. Fold in the chopped pecans, distributing them evenly throughout the sweet mixture.
- Carefully spoon approximately one teaspoon of the pecan filling into each dough cavity, taking care not to overflow, as the mixture will expand slightly during baking.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes. Look for lightly golden cookie edges and a set filling as indicators of perfect doneness.
- After removing from the oven, allow the cookies to rest in the tin for 10 minutes. Delicately loosen each cookie using a small knife, then transfer to a wire rack to cool completely, ensuring a crisp texture and easy removal.
Notes
- Chill the dough briefly before pressing into muffin tins to maintain the perfect cookie cup shape and prevent spreading during baking.
- Use room temperature egg yolk and butter for smoother, more evenly distributed filling that blends seamlessly with the pecan mixture.
- For a gluten-free version, swap traditional flour with almond flour or a gluten-free blend, ensuring the same tender texture and rich flavor.
- Toast pecans lightly before chopping to enhance their nutty depth and add an extra layer of complexity to the cookie’s overall taste profile.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 204
- Sugar: 6 g
- Sodium: 98 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg