Pecan Pie Cookie Cups

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Pecan Pie Cookie Cups – Gooey, Buttery Bites of Holiday Bliss

If you’ve ever wished you could enjoy the rich, nutty flavor of pecan pie in a bite-sized, cookie-like form, these Pecan Pie Cookie Cups are your dream come true. With crisp, golden edges and soft, custardy centers, they’re like a cross between a soft-baked cookie and a gooey pecan pie. Made with just a handful of pantry staples, these treats are easy to whip up and perfect for holiday gatherings, cookie exchanges, or cozy nights in.

Why You’ll Love This Recipe

  • Simple ingredients – No corn syrup or complicated steps.
  • Gooey and crisp – The best of both worlds in one bite.
  • Perfect for gifting – Beautifully portioned and easy to package.
  • Quick to make – Ready in under 30 minutes.
  • Holiday favorite – A festive twist on a classic Southern dessert.

Ingredients

Here’s what you’ll need to make about 12 cookie cups:

  • ½ cup unsalted butter, melted
    Adds richness and helps create that chewy, caramelized texture.
  • 1 cup brown sugar
    Provides deep molasses flavor and gooey sweetness.
  • 1 large egg
    Binds the ingredients and adds structure.
  • 1 teaspoon vanilla extract
    Enhances the flavor with warm, aromatic notes.
  • ¾ cup all-purpose flour
    Gives the cookie cups their soft, chewy base.
  • ¼ teaspoon salt
    Balances the sweetness and enhances the nutty flavor.
  • ½ cup chopped pecans
    Adds crunch and that signature pecan pie flavor.
  • Whole pecans for topping (optional)
    For a beautiful, bakery-style finish.

Optional: Add a pinch of cinnamon or a splash of bourbon for a deeper flavor profile.

Equipment You’ll Need

  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Muffin tin (12-cup)
  • Nonstick spray or paper liners
  • Rubber spatula
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease a 12-cup muffin tin with nonstick spray or line with paper liners.

Tip: For extra easy release, use silicone muffin cups or lightly grease and flour each cavity.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

  • ½ cup melted butter
  • 1 cup brown sugar

Whisk until smooth and glossy.

Add:

  • 1 large egg
  • 1 teaspoon vanilla extract

Whisk again until fully incorporated.

Step 3: Add the Dry Ingredients

Stir in:

  • ¾ cup all-purpose flour
  • ¼ teaspoon salt

Mix until just combined—do not overmix.

Fold in:

  • ½ cup chopped pecans

The dough will be thick and sticky, similar to cookie dough.

Step 4: Fill the Muffin Tin

Using a spoon or cookie scoop, divide the dough evenly among the 12 muffin cups.

Each cup should be about ¾ full.

If desired, press a whole pecan into the center of each cup for a decorative touch.

Step 5: Bake

Bake for 15–18 minutes, or until the edges are golden brown and the centers are just set.

The centers may look slightly underbaked—that’s what gives them their gooey, custardy texture.

Tip: Rotate the pan halfway through baking for even browning.

Step 6: Cool and Serve

Let the cookie cups cool in the pan for 10–15 minutes, then carefully remove and transfer to a wire rack to cool completely.

Serve warm for extra gooeyness, or let them cool for a firmer, chewy texture.

Time & Yield

  • Prep Time: 10 minutes
  • Bake Time: 15–18 minutes
  • Total Time: ~30 minutes
  • Yield: 12 cookie cups
  • Calories: ~210 kcal per cup (approximate)

Tips for Success

  • Use room temperature egg for better mixing.
  • Don’t overbake—the centers should be soft and slightly gooey.
  • Let them cool before removing from the pan to prevent breaking.
  • Store in an airtight container at room temperature for up to 4 days.
  • Freeze for later—wrap individually and freeze for up to 2 months.

Variations to Try

  • Chocolate Chip Pecan Cups: Add ¼ cup mini chocolate chips to the dough.
  • Maple Pecan Cups: Replace half the brown sugar with maple syrup and reduce the butter slightly.
  • Bourbon Pecan Cups: Add 1 tablespoon bourbon to the batter for a grown-up twist.
  • Coconut-Pecan Cups: Fold in ¼ cup shredded coconut for extra texture and flavor.

Final Thoughts

These Pecan Pie Cookie Cups are the perfect blend of simplicity and indulgence. With their crisp edges, gooey centers, and nutty crunch, they’re everything you love about pecan pie—without the fuss of rolling out dough or waiting for a pie to set. Whether you’re baking for the holidays, a potluck, or just a cozy night in, these cookie cups are sure to steal the show.

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