Pecan Pie Cookies
Introduction
Imagine the rich, nutty flavors of a classic pecan pie transformed into a bite-sized treat. Pecan Pie Cookies offer just that—a thin, flaky crust filled with the sweet, caramel-y goodness of pecan pie filling. Perfect for any occasion, these cookies will charm your taste buds and leave your guests asking for more.
Why You’ll Love This Recipe
Pecan pie is a perennial favorite, and with these cookies, you can enjoy the same decadent flavors in a portable dessert. The combination of the flaky crust and gooey filling, topped with a drizzle of chocolate, makes these cookies irresistible. Plus, they’re easy to make and perfect for sharing!
Kitchen Equipment You’ll Need
- Large non-stick pan
- 3-inch cookie cutter
- Parchment paper
- Wire rack
- Microwave
- Small Ziploc bag
Ingredients
- 1 prepared single pie crust (homemade or purchased, such as Pillsbury)
- 2 tablespoons butter, melted
- ½ cup pecans, chopped
- ⅓ cup packed brown sugar
- ¼ cup corn syrup
- 2 eggs
- ⅛ teaspoon salt
- Optional: ¼ cup semi-sweet or milk chocolate chips for decorating
Step-by-Step Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt, and eggs. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly to a pudding-like consistency. Remove from heat and set aside.
- Unroll the dough and use a 3-inch cookie cutter to cut out circles. Gently fold the edges up about ⅛-1/4 inch.
- Spoon 1 tablespoon of the pecan mixture into each dough circle.
- Place the filled circles on a parchment-lined baking pan and bake for 8 minutes, or until the filling is just set. Remove from the oven and cool on a wire rack.
- To decorate, place chocolate chips in a small Ziploc bag. Microwave for about 15 seconds or until mostly melted. Snip off a tiny corner of the bag and drizzle chocolate over the cooled cookies.
Tips for Success
- Ensure the filling consistency is slightly thinner than pudding to prevent it from being too runny or too thick.
- If the filling is too thick, add up to 1 tablespoon of corn syrup to adjust the consistency.
- Line your baking pan with parchment paper to prevent sticking and make cleanup easier.
Additional Tips and Variations
- Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice flavor.
- For a more substantial crust, consider using a mini muffin tin to hold the dough circles.
Nutritional Highlights (Per Serving)
Calories, fat, sugar content, etc., will vary based on the specific ingredients and portion sizes used.
Frequently Asked Questions (FAQ)
Can I use a store-bought pie crust? Yes, a store-bought crust works perfectly for this recipe and saves time.
Can I prepare the filling in advance? Yes, you can make the filling a day ahead and store it in the refrigerator. Just reheat gently before using.
What is the best way to store these cookies? These cookies can be stored in an airtight container at room temperature for up to three days.
Conclusion
These Pecan Pie Cookies are a delightful twist on a classic dessert. Easy to make and full of flavor, they’re sure to be a hit at your next gathering. Give them a try, and don’t forget to share your experience in the comments below. Happy baking!
