Discover the delight of Pecan Pie Cookies, a unique dessert that ingeniously transforms the traditional flavors of a classic pecan pie into a portable, cookie-sized treat. This recipe, perfect for both novice and experienced bakers, offers a delightful twist on familiar flavors, making it an ideal choice for festive gatherings, cozy family teatimes, or as a special treat just for yourself.
Each cookie features a flaky, buttery crust encircling a rich, caramel-infused filling, brimming with the nutty crunch of pecans. The harmonious blend of sweet brown sugar and corn syrup, coupled with the earthy, deep flavor of pecans, creates a luscious, gooey center that contrasts beautifully with the crisp outer shell. For an added touch of indulgence, a drizzle of melted chocolate – either semi-sweet or milk – can be added, elevating these cookies to a new level of decadence.
Not only are these Pecan Pie Cookies a joy to eat, but they’re also a pleasure to make. With simple, straightforward instructions and easily accessible ingredients, this recipe is a hassle-free way to bring a touch of homemade warmth to any occasion. Whether served as a dessert at a dinner party, a sweet snack during a family movie night, or as a thoughtful homemade gift, these cookies are sure to impress and satisfy any sweet tooth.
Table of contents
Pecan Pie Cookies Recipe
- 1 prepared single pie crust (homemade or purchased, e.g., 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
- Preheat Oven: Set your oven to 400°F.
- Make Filling: In a saucepan, combine 2 tablespoons of melted butter, ½ cup of chopped pecans, ⅓ cup of brown sugar, ¼ cup of corn syrup, a pinch of salt, and 2 eggs. Cook over medium-low heat, constantly stirring, until the mixture thickens slightly (similar to the consistency of pudding). Be careful not to overcook. Once thickened, remove from heat and set aside.
- Prepare Dough: Unroll your pie crust dough and use a 3-inch cookie cutter to cut out circles. Gently fold the edges of each circle up by about ⅛ to ¼ inch.
- Assemble Cookies: Place 1 tablespoon of the pecan mixture into the center of each dough circle.
- Bake: Arrange the cookies on a parchment-lined baking pan (parchment paper is important to prevent sticking) and bake for 8 minutes, or until the filling is just set. After baking, allow the cookies to cool on a wire rack.
- Optional Chocolate Drizzle:
- If using, place ¼ cup of chocolate chips in a small Ziploc bag and microwave for about 15 seconds or until mostly melted.
- Snip off a tiny corner of the bag and drizzle the melted chocolate over the cookies.
- Allow the chocolate to cool and set before serving.
These Pecan Pie Cookies are a delightful treat that combines the best parts of cookies and pecan pie. Enjoy the unique blend of textures and flavors in these easy-to-make, irresistibly delicious cookies!
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 12 cookies
Pecan Pie Cookies Recipe FAQS
Why is pecan pie so good?
Pecan pie is incredibly good due to its unique blend of flavors and textures. The filling, typically made from a mix of corn syrup or sugar, eggs, and butter, creates a rich, caramel-like sweetness that is both smooth and creamy. This pairs exceptionally well with the earthy, nutty flavor of pecans, which add a delightful crunch. The crust of the pie provides a crisp counterpoint to the soft filling, enhancing the overall eating experience. Additionally, pecan pie often evokes feelings of warmth and nostalgia, as it is a staple in many holiday gatherings and family meals.
What happens if you over bake pecan pie?
Overbaking pecan pie can lead to a few undesirable outcomes. The filling can become too thick and lose its signature custard-like consistency, making it less enjoyable to eat. The crust may overbrown or become overly hard, detracting from the pie’s overall texture and flavor. Moreover, the sugars in the filling can burn, leading to a bitter taste that overshadows the delicate balance of flavors in the pie.
Why is my pecan pie so runny?
A runny pecan pie is usually due to underbaking, which prevents the filling from setting properly. Another common reason is incorrect ratios in the recipe, particularly the balance of eggs to syrup and sugar. If the proportion of these ingredients is off, the filling won’t thicken as it should. Additionally, cooling the pie too quickly can stop the filling from setting correctly, resulting in a runny consistency.
How do you keep pecan pie from getting soggy?
To prevent your pecan pie crust from becoming soggy, one effective method is to partially bake, or blind bake, the crust before adding the filling. This process helps to create a barrier between the crust and the wet filling. Ensuring that the egg and syrup mixture in the filling is well-balanced is also crucial, as it needs to set properly when baked. Finally, allowing the pie to cool gradually at room temperature helps the filling to set correctly and keeps the crust crisp.