Irresistible Rich Pecan Pie Cookie Cups You'll Adore Anytime
These Irresistible Rich Pecan Pie Cookie Cups are a delightful blend of buttery cookie and gooey pecan pie filling, perfect for any occasion.
Servings: 12 cookie cups
Calories: 150kcal
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
For the Cookie Base
- 2 cups All-Purpose Flour Always use fresh flour for the best texture.
- 1 cup Unsalted Butter Make sure it's softened for easier mixing.
- 1 cup Brown Sugar Dark brown sugar is recommended for deeper flavor.
- 1/2 cup Granulated Sugar Balances the sweetness of the brown sugar.
- 2 large Eggs Use at room temperature for optimal blending.
- 1/2 teaspoon Salt A pinch elevates the overall flavor profile.
- 1 teaspoon Baking Powder Ensures your cookie cups are light and fluffy.
For the Pecan Pie Filling
- 1 cup Pecans Feel free to substitute with walnuts or almonds.
- 1 teaspoon Vanilla Extract Adds aromatic sweetness.
- 1/2 teaspoon Cinnamon Optional for a spiced kick.
Instructions
Directions
- Preheat your oven to 350°F (175°C).
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the eggs one at a time along with the vanilla extract, mixing until smooth.
- Whisk together flour, baking powder, salt, and cinnamon in another bowl. Gradually fold the mixture into the wet ingredients.
- Grease a muffin tin with nonstick spray. Scoop the dough into each cup, filling them about two-thirds full.
- Mix toasted pecans with brown sugar, eggs, vanilla, and a pinch of salt in a separate bowl.
- Pour the filling over the cookie dough in each cup, ensuring they're evenly filled. Bake for 20-25 minutes until set.
- Cool the cups before removing them from the tin.
Notes
Optional: Drizzle with chocolate or sprinkle with sea salt for an extra indulgent touch.