Buttery • Gooey • Crunchy • Perfect Holiday Treat

These Mini Pecan Pie Cookies combine a soft, buttery cookie base with a rich caramelized pecan topping for all the flavors of classic pecan pie in a bite-sized dessert.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies

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Ingredients

Cookie Base

• 1 cup (226g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (60g) powdered sugar
• 1 large egg
• 1 tsp vanilla extract
• 2½ cups (315g) all-purpose flour
• ¼ tsp salt

Pecan Filling

• 1½ cups (170g) chopped pecans
• ⅓ cup (80ml) light corn syrup
• ¼ cup (55g) brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 large egg
• Pinch of salt

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Instructions

Step 1

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

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Step 2

In a large bowl, beat together:

• Butter
• Granulated sugar
• Powdered sugar

Mix until light and fluffy.

Beat in the egg and vanilla.

Gradually mix in the flour and salt until a soft dough forms.

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Step 3

Roll the dough into 1½-inch balls.

Place on the prepared baking sheet about 2 inches apart.

Use your thumb or the back of a measuring spoon to create a deep indentation in the center of each cookie.

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Step 4

In another bowl, whisk together:

• Corn syrup
• Brown sugar
• Melted butter
• Egg
• Vanilla
• Salt

Fold in the chopped pecans.

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Step 5

Spoon about 1 tablespoon of pecan filling into the center of each cookie.

Do not overfill.

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Step 6

Bake for 13–15 minutes, or until the edges are lightly golden and the filling is bubbling.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Nutrition Information

Per Cookie (Approximate)

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

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Tips

• Toast the pecans for 5–7 minutes before using for deeper flavor.
• Chill the dough for 20 minutes if it’s too soft to handle.
• Don’t overfill the cookies, as the filling expands while baking.
• Let the cookies cool completely so the filling sets properly.
• Store in a single layer until fully cooled to keep the topping intact.

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Storage

• Room Temperature: Up to 4 days in an airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Up to 3 months. Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use dark corn syrup?

Yes. Dark corn syrup gives the filling a richer, deeper molasses flavor.

Can I substitute walnuts?

Yes. Chopped walnuts work well, though the flavor will be slightly different.

Can I make these ahead of time?

Absolutely! These cookies stay fresh for several days and are great for holiday baking or gifting.

Why did my filling overflow?

The cookie indentations may not have been deep enough, or they may have been overfilled. Leave a small border around the filling.

Can I use store-bought pie filling?

Homemade filling gives the best texture and flavor, but prepared pecan pie filling can be used for convenience.

Do these cookies need to be refrigerated?

They can be kept at room temperature for a few days, but refrigerating them extends freshness, especially in warm climates.

Can I add chocolate?

Yes! Sprinkle mini chocolate chips over the filling before baking or drizzle the cooled cookies with melted dark chocolate for a delicious twist.