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Mini Pecan Pie Cookie Cups

Mini Pecan Pie Cookie Cups are a sweet and simple way to enjoy the flavor of traditional pecan pie without the hassle. Buttery cookie dough, gooey pecan filling, and perfect portions make this recipe a crowd-pleasing winner all year long.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 7 minutes
Servings 24 cookies

Ingredients
  

For the filling:

  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 3 tablespoons light corn syrup
  • 3/4 cup finely chopped pecans

For the cookie dough:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • In a saucepan over medium heat, melt 1/4 cup butter. Stir in powdered sugar and corn syrup until dissolved. Bring to a gentle boil, stirring constantly.
  • Add pecans, mix well, then refrigerate filling for 30 minutes to thicken.
  • Meanwhile, preheat oven to 350°F (175°C). Grease a mini muffin pan.
  • In a bowl, sift together flour and baking powder; set aside.
  • In a separate large bowl, beat brown sugar and softened butter until light and fluffy.
  • Add egg and vanilla extract; beat until well combined.
  • Gradually stir in the flour mixture to form a soft dough.
  • Roll dough into 1-tablespoon-sized balls and press each into the muffin pan to form a cup.
  • Spoon about 1 teaspoon of chilled pecan filling into each dough cup.
  • Bake for 10–13 minutes, or until cookie edges are lightly golden.
  • Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Use a tart shaper or thumb to press dough evenly into cups.
  • Chill filling so it doesn’t spill over while baking.
  • Avoid overfilling—a teaspoon is just right.
  • Store in an airtight container at room temp or freeze for up to 2 months.