Irresistible Rich Pecan Pie Cookie Cups You'll Adore Anytime
Irresistible Rich Pecan Pie Cookie Cups for Any Occasion will satisfy your sweet cravings.
Servings: 12 cookie cups
Calories: 200kcal
Equipment
- Mixing Bowl
- Muffin tin
- Whisk
- scoop
Ingredients
For the Cookie Cups
- 2 cups All-Purpose Flour Ensure it's fresh for the best texture.
- 1 cup Unsalted Butter Make sure it's softened for easier mixing.
- 1 cup Brown Sugar Dark brown sugar is ideal for deeper flavor.
- 1/2 cup Granulated Sugar Balances the sweetness of the brown sugar.
- 2 large Eggs At room temperature for optimal blending.
- 1 teaspoon Baking Powder Ensures the cookie cups are light and fluffy.
- 1/4 teaspoon Salt A pinch elevates the overall flavor profile.
- 1/2 teaspoon Cinnamon Optional, adds warmth.
For the Pecan Filling
- 1 cup Pecans Can substitute with walnuts or almonds.
- 1 teaspoon Vanilla Extract Infuses aromatic sweetness.
- 2 large Eggs Acts as a binder for the filling.
- 1/4 cup Additional Sugars Mix with pecans for sweetness.
Instructions
How to Make Irresistible Rich Pecan Pie Cookie Cups
- Preheat your oven to 350°F (175°C).
- Cream together softened butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
- Beat in the eggs one at a time along with the vanilla extract until smooth.
- Whisk together all-purpose flour, baking powder, salt, and cinnamon in another bowl. Fold this dry mixture into the wet ingredients until just combined.
- Grease a muffin tin with nonstick spray. Scoop the dough into each cup, filling them about two-thirds full and press down gently.
- Mix toasted pecans with brown sugar, eggs, vanilla, and a pinch of salt in a separate bowl.
- Pour the pecan filling over the cookie dough in each cup. Bake for 20-25 minutes until set but slightly soft in the center.
- Cool the cookie cups in the tin before removing them.
Notes
Chill dough for better texture. Store in an airtight container for up to 3 days.