Pecan Pie Cookies

Pecan Pie Cookies

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"Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!"


1 h 30 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
  2. Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
  3. Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
  4. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
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  1. 31 Ratings


these are very good and would make them again. I used miniature muffin cup pan. A tip would be to make sure there is a good amount of dough on the bottom when shaped in the pan.

I am only going to comment on the filling since I used my own pastry for this recipe. I prepared the filling according to the dircections. However, when I make these cookies again, I will not ...

very very good cookies

Yummy, beautiful and easy! I will be making these A LOT. Double the filling. It's not quite enough. I ended up filling half of the shells with cherry pie filling. Those were also very tasty.

These were absolutely delicious! Just like mini pecan pies. My husband, kids and I could not enjoy them fast enough......will be making them for many years to come! Thank you for sharing...

These cookies tasted OK, but the filling was way too hard and sticky prepared as directed. I think the problem is in the amount of time it was boiled before being put in the cookie crust. When I...

I made the mistake of not using the cupcake tin, but instead rolled them into little balls and making the thumbprint. The "pies" turned out flat like cookies, but were still very yummy and had ...

This is pretty good, I like the crust because its sweeter then most but the filling needs some tweaking I think. All in all thought its pretty good and I will make it again.

These cookies were delicious. I didn't change a thing.