Pecan Pie Cookies Recipe

Brown sugar cookie cups with pecan pie filling are soft and buttery.  This simple 30-minute pecan pie cookie recipe doesn't need refrigeration. People will love these weird pecan pie treats.  

-1 cup unsalted butter -¾ cup light brown sugar -1 teaspoon vanilla extract -1 large egg yolk -½ teaspoon salt -2¼ cups all purpose flour -5 tablespoons unsalted butter -¼ cup light brown sugar -¼ cup maple syrup -¼ cup heavy cream -½ teaspoon ground cinnamon -¾ cup finely chopped pecans


Heat oven to 350 F (177 C). Grease a 12-cup muffin pan.  Cut parchment paper strips long enough to cover the bottom.  

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Mix room-temperature butter and light brown sugar with a stand mixer with paddle attachment or electric hand mixer with beaters until light and blended. This takes 3–4 minutes at medium speed.  

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Add egg yolk and vanilla essence and mix well. Mix flour and salt into wet ingredients until just mixed. Scoop 3 tablespoons (45 ml) of sugar cookie dough into each muffin cup using a large cookie scoop.

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Press dough into the cup bottom and sides. Mix butter, light brown sugar, and maple syrup in a clean microwave-safe bowl. Melt butter in 30-second increments, stirring after each.

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After 10–12 minutes, remove the muffin pan from the oven. Reassemble the cookie cups by pressing the sides and bottom with a teaspoon.

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Bake another 10–14 minutes until the cookie edges are golden brown and the pecan pie filling sets.

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