Ever wondered how to capture the rich, nutty essence of a traditional pecan pie in a convenient, bite-sized treat? pecan pie cookie cups are the perfect solution! These delectable little treats combine the buttery, crumbly texture of cookies with the sweet, gooey goodness of pecan pie filling. Perfect for holiday gatherings, potlucks, or simply satisfying your sweet tooth, these mini delights deliver big flavor in small packages. As the holidays approach, these mini pies, Christmas bites, holiday cookies will surely become a staple in your seasonal baking repertoire.
Ingredients List
For the Cookie Cups:
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (133g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Pecan Pie Filling:
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (80ml) light corn syrup
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (165g) pecans, roughly chopped (plus extra whole pecans for garnish)
Substitution Options:
- Dairy-free butter can replace regular butter for a lactose-free version
- Coconut sugar works as a healthier alternative to brown sugar
- Maple syrup can substitute for corn syrup for a more natural sweetener
- Gluten-free flour blend can replace all-purpose flour (add 1/4 teaspoon xanthan gum if your blend doesn’t include it)
Timing
Prep Time: 25 minutes – Save time by preparing the cookie dough a day ahead and refrigerating overnight.
Baking Time: 20-22 minutes – Less than half the time of a traditional pecan pie (which typically takes 50-60 minutes).
Cooling Time: 15 minutes
Total Time: 1 hour – Significantly faster than the 2+ hours required for full-sized pecan pies, perfect for busy holiday preparations!
Step-by-Step Instructions
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Pro tip: Don’t rush this step—proper creaming incorporates air for tender cookie cups. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep your cookie cups tender. The dough should be slightly firm and not sticky.
Step 3: Form Cookie Cups
Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly. Roll the cookie dough into 1-inch balls and place each ball into the muffin cups. Using your thumb or the back of a round measuring spoon, press down in the center of each ball to create a cup shape. Make sure the sides are even and about 1/4-inch thick.
Step 4: Pre-Bake Cookie Shells
Bake the cookie cups for 10 minutes until they’re just beginning to set but not fully cooked. They’ll puff slightly—don’t worry! While still hot, gently re-press the centers with the back of a spoon to maintain the cup shape.
Step 5: Prepare Pecan Filling
While the cookie cups are pre-baking, whisk together the melted butter, brown sugar, corn syrup, beaten eggs, vanilla extract, and salt until smooth. Fold in the chopped pecans, saving a few whole ones for garnish.
Step 6: Fill and Bake
Fill each cookie cup about 3/4 full with the pecan mixture (they’ll rise slightly while baking). Place a whole pecan on top of each cup for visual appeal. Return to the oven and bake for an additional 10-12 minutes until filling is set but still slightly jiggly in the center.
Step 7: Cool and Remove
Allow the pecan pie cookie cups to cool in the pan for 10 minutes. Then run a butter knife carefully around the edges and gently twist to release. Transfer to a wire rack to cool completely. For stubborn cups, refrigerate for 10 minutes before attempting removal.
Nutritional Information
Per Cookie Cup (based on 24 servings):
- Calories: 235
- Protein: 3g
- Carbohydrates: 27g
- Fat: 13g
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 6% DV
- Iron: 4% DV
Healthier Alternatives for the Recipe
- Lower Sugar Option: Reduce brown sugar to 1/3 cup in the filling and add 2 tablespoons of unsweetened applesauce for natural sweetness
- Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for the all-purpose flour
- Vegan Alternative: Use plant-based butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and replace corn syrup with pure maple syrup
- Nut-Free Option: Substitute sunflower seeds or pumpkin seeds for pecans, adjusting baking time slightly as needed
- Whole Grain Boost: Replace 1 cup of all-purpose flour with whole wheat pastry flour for added fiber
Serving Suggestions
Serve these pecan pie cookie cups slightly warm with a scoop of vanilla bean ice cream for an elevated dessert experience. For an elegant presentation, dust lightly with powdered sugar and arrange on a tiered serving platter with fresh cranberries and mint sprigs.
These treats pair beautifully with:
- Hot spiced apple cider
- Coffee with cinnamon cream
- Bourbon-spiked hot chocolate (for adults)
- Chai tea lattes
Common Mistakes to Avoid
- Overfilling the Cups: Keep filling to 3/4 full to prevent messy overflow
- Undercreaming the Butter: Spend time properly creaming butter and sugar for the right texture
- Overbaking: Watch carefully—overbaked filling becomes hard and brittle
- Removing Too Soon: Let cups cool properly before attempting to remove from pan
- Uneven Cup Shapes: Use a consistent measuring tool for creating uniform indentations
Storing Tips for the Recipe
These pecan pie cookie cups stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week. They also freeze beautifully for up to 3 months—simply place in a single layer in a freezer-safe container with parchment between layers.
To reheat: Microwave individual cups for 10-15 seconds or warm in a 300°F oven for 5 minutes.
Make-ahead tip: Prepare the cookie dough up to 3 days ahead and keep refrigerated, or freeze shaped dough balls for up to a month.
Conclusion
These pecan pie cookie cups brilliantly transform a classic holiday dessert into convenient, portion-controlled treats that deliver all the flavor with less mess and fuss. The combination of buttery cookie crust and rich, nutty filling creates a perfect balance of textures and flavors that will have everyone reaching for seconds.
Whether you’re hosting a holiday gathering, contributing to a cookie exchange, or simply treating yourself, these pecan pie cookie cups are sure to impress. Share your creations on social media using #PecanPieCookieCups and let us know how yours turned out in the comments below!
FAQs
Can I make these pecan pie cookie cups ahead of time?
Yes! You can prepare the cookie cups up to 3 days in advance. Store them in an airtight container at room temperature or refrigerate for longer freshness.
Why did my cookie cups crack during baking?
Cracking usually occurs from sudden temperature changes or the dough being too dry. Try reducing the flour slightly or adding 1-2 tablespoons of milk to the cookie dough.
Can I use pre-made cookie dough for this recipe?
Absolutely! Store-bought sugar cookie dough works as a time-saving alternative. Just be sure to still create the cup indentation before pre-baking.
How do I know when the filling is properly set?
The filling should be mostly set with a slight jiggle in the center when you gently shake the pan. It will continue to set as it cools.
Can I make these in regular-sized muffin tins instead of mini?
Yes, for larger cups, increase baking time by about 3-5 minutes for both the pre-bake and final bake. You’ll yield approximately 12 regular-sized cups instead of 24 mini ones.
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]