Hi there! It’s Kelly from Typically Simple and I have another delicious treat recipe to share with you! Cookies are one of my absolute favorite things to bake. They are also my absolute favorite things to eat. And if we are being honest around here, I might have had a few for breakfast this morning with my coffee. It’s really no secret that I love to eat sweet treats; my parents always joke that they hide the good treats when I’m coming over to their house.
One thing I love about baking cookies is that there are just SO many recipes out there to try. Plus cookies that combine two sweet treats, like these Caramel Apple Pie Cookies, are always so delicious. And most of the time it’s quite easy to tweak the toppings or fillings to use your favorite flavors or ingredients.
With the holidays in full swing, I’ve been making a lot of recipes with pecans. But for whatever reason, I have always found baking a pie to be a little intimidating. However baking pie cookies…sign me up! These pecan pie cookies are every bit as delicious as a pie – all wrapped up into bite sized cookies!
At first glance, I was a little nervous about making these cookies. Like I mentioned before, pies are not my forte. I always end up with an undercooked or burnt crust, or somehow manage to do both to one pie! My first batch turned out pretty tasty and my second batch turned out even better.
Inspired by the recipe over at Spend with Pennies, I learned a few things through trial and error when it came to making the filling and preparing the cookie crust. But in the end, these scrumptious cookies with their flakey crusts were delicious. And now, I can definitely see these pecan pie cookies as a go-to recipe when I need a sweet treat for a dinner party or to bring to a family gathering.
Pecan Pie Cookies Recipe
The full printable recipe is at the end of this post, but here’s what you’ll need:
- pie crust
- brown sugar
- corn syrup
Preheat the oven to 400°F.
In a small saucepan, combine the melted butter, eggs, brown sugar, corn syrup, and salt. Mix well, then add the pecans. Place the saucepan on the stove over low to low-medium heat. Stir and keep over the heat until the filling thickens. You will want it to be similar to the consistency of pudding.
When I made the first batch of cookies, I made the mistake of not stirring often enough and having the heat too high. While the filling still tasted yummy, I had to thin it out a little with some corn syrup. It’s important to stir constantly over low heat otherwise the filling starts to bubble and caramelize too quickly. It also starts to turn thick and clumpy if you cook it too long. This was definitely the trial and error part for me, as I’ve never made pecan pie filling. But the second batch of cookies turned out much better! And it was a lot faster to make since I didn’t have to keep adding corn syrup to thin it out.
Once the filling has thickened, set it off to the side while you prepare the pie crusts. I prefer to use store-bought pie crusts since I’m all about saving time, but homemade pie crusts would also work. (and probably be extra delicious!)
Using a cookie cutter or drinking glass, cut out circles from the pie crust.
Place the mini pie crusts on a baking pan lined with parchment paper. The pie filling can run over a little, and burnt-on sugar is no fun to scrape off, so the parchment paper makes clean-up that much easier!
Fold up the edges of the pie crust, if desired. I did this with the first batch, but on the second batch, I left the pie crust flat and it worked out just fine. I did make my pie filling a little thicker so it wouldn’t run off the edges.
Fill each little pie crust with about a tablespoon of pecan filling. If it’s on the thicker side, use a spoon to spread it out to the edges.
Bake for about 8-10 minutes until the pie filling has set. It will start to caramelize a bit on top and the pie crust will be a light brown. Place on a wire rack to cool completely.
And enjoy! Just be sure to save some for the rest of your family! If you happen to have any left over, store in an air-tight container.
- 1 pie crust
- 2 tablespoons butter, melted
- ⅓ cup brown sugar
- ¼ cup light corn syrup
- 2 eggs
- ⅛ teaspoon salt
- ½ cup chopped pecans
- Preheat oven to 400°F.
- Combine melted butter, brown sugar, corn syrup, eggs, and salt in a saucepan. Mix in pecans.
- Over low heat, stir the mixture until it thickens. Remove from heat, set aside.
- Line a baking sheet with parchment paper.
- Cut circles out of pie crust, place on baking sheet.
- Pinch edges of crust upwards, if desired.
- Add about a tablespoon of pecan filling to each pie crust.
- Bake for 8-10 minutes, until filling sets.
- Cool completely on wire rack.
With all the deliciousness of pecan pie in a bite sized cookie, these are really SO easy to make and make a perfect treat for any pecan lover!
If you’re looking for more delicious recipes that combine cookies and pie into one, check out our mini blueberry hand pies. These were sooooooo good… the glaze made my husband swoon!!