Pecan Pie Cookies Recipe

I am only going to comment on the filling since I used my own pastry for this recipe. I prepared the filling according to the dircections. However, when I make these cookies again, I will not pre-cook the filling. Doing so can make the filling too hard/chewy in the even that the cookies over bake, and it is easy to over bake these so watch carefully. When I make these again I will simply combine the ingredients and fill as per the recipe directions. Do not be tempted to use more than the specified amount of filling or the filling will bubble out of the muffin cups as the cookies bake. I also feel the filling could benefit from some flavoring. I added 1 1/2 teaspoons dark rum and 3/4 teaspoon vanilla. The addition of these 2 ingredients really made for some delicious cookies. With some changes, this is a very tasty cookie that is certainly worth making.

Other reviews said the filling was missing something, so I looked at a pecan pie recipe. Substituted brown sugar for the confectioners sugar. It is so good! Don't cook the filling either- that turns it to candy. Just melt the butter and stir in the brown sugar until it is dissolved. Remove from heat and stir in the corn syrup and pecans. Doesn't even need cooled in the fridge. Will be proudly sharing these at a cookie exchange soon!

After reading through some of the previous reviews, I made some adjustments; I used the mini cupcake pan and for the filling instead of the confectioners sugar I used the dark brown sugar and added about a teaspoon of vanilla (just a smidge more). I also added a bit more pecans. I also only warmed the filling until the butter was melted. They turned out fantastic. My pickiest of eaters couldn't eat enough. Will definitely make again!

Like a lot of the other reviewers, I loved this base, but changed a few things. I used brown sugar instead of confectioners. I melted the butter and kept it on the heat long enough for the sugar to dissolve. Then I added rum extract, a couple drops of vanilla, and a 1/2 tbs of confectioner’s sugar. Once those were mixed up, I added the pecans and set it to the side. When I made the cookies, I used a hand mixer, and my butter was “just soft”. I added almond extract to this. I used a mini muffin pan, and used mini cupcake papers. I used a cookie scoop to get the dough out of the bowl, and then rolled them into a ball. I used a tart press to get the wells deep enough, and only added enough filling to go to the top of the well- about a tsp worth. These were very good!

This recipe is very good. I only had one qualm with it: the dough stuck to the pan. As for the ingredients themselves, I added vanilla to the pecan filling and did not bring the mix to boil. The filling was delicious and gooey not hard like candy after baking. Definitely don't boil the filling mixture. Let it finish its cooking in the oven. The flavor was fantastic. Will make it again however I made a batch with mini cupcake cups at the bottom. I highly recommend it to prevent the mini pies from sticking to the pan. In mini muffin pans, the yield can be up to 34 mini pies!

These were delicious. I listened to the recommendations of other reviews and they were very helpful. Didn't cook the filling (Just melt the butter and stir in the brown sugar until it is dissolved. Remove from heat and stir in the corn syrup and pecans. ). I also used brown sugar instead of the confectioners sugar. I tried both minimuffin and regular muffin trays and both came out fine (I preferred the regular muffin trays slightly). Was careful not to overcook (stuck to 10-11 min).

I followed the advice of others and did not cook the filling. I used brown sugar in place of confectioners sugar in the filling. I split the light corn syrup with dark corn syrup and added cinnamon to add richness to the flavor. Also, I toasted the pecans prior to chopping and adding to the mix. I used the dough recipe as submitted. I pressed the dough into mini muffin tins without utilizing liners. They were fairly easy to remove from the greased pans.

Recipe is super delicious! The only changes I made: substituted powered sugar with brown sugar in the filling and added 1tsp of vanilla extract. That was based off the reviews. I also took everyone's suggestion and didn't bake the filling. It gels up pretty hard with cooling. I'm definitely making again!

I made a couple of changes after having trouble getting them out of the pans (tried it twice). I used my mini cheesecake pans and they worked well. I pushed the dough about halfway up the sides. I also substituted dark karo syrup for the light and it has a better flavor. I baked them about 15 minutes instead of 13 (I was using dark pans so lowered the temp to 325). I didn't refrigerate the filling but just let it sit until thick and cool.

I halved the recipe then followed others suggestions. I used a mini cupcake tin. It made 23, argh, one short. For filling: Substituted brown sugar for the confectioners sugar. Did not boil filling so as to avoid making hard candy. Only melted butter and (brown) sugar just until melted then removed from the heat and added other ingredients but also added 1 tsp vanilla extract to mixture as suggested. Did not refrigerate since I didn’t boil it. Anyway it cooled quite enough while I prepared the cookie. For the cookie: no changes made Using a melon baller to fill made it easy! Cleanup was super clean. Absolutely no worries that the sticky ingredients would leave hard to scrape residual on my pans. Really happy about that! Not exactly sure why people substituted brown sugar for confectioners sugar in the filling. So, just out of pure curiosity, I may make these again using confectioners sugar and compare the difference.

I am torn between 3 and 4 stars. Like most everyone here, I had to modify this recipe. The recipe name should be changed to Pecan Tarts because they are not cookies. I chose to use two mini-muffin/tart pans that hold 24 individual pieces. That was a good choice. I agree 100% with NOT cooking the filling because it gets too hard. I purchased several frozen pie crusts and thawed them. I did not want all that sugar in the crust! I used brown sugar for the filling, not confectioners sugar; however, after they were cooked, I sprinkled confectioners powdered sugar on them for a festive look. They were delicious which is why I gave them 4 stars, but way too labor intensive (3 stars). One hint is that I used an appropriate-sized water glass to punch out perfect-shaped circles for the dough, then eased each circle of dough into the muffin tins. They looked perfect, but way too much work!

Overall an easy recipe however the filling can be bland I recommend adding a teaspoon or two of spiced rum and a dash of vanilla extract. Very tasty and a family favorite!

Big brain chef energy unlocked.

Excellent cookie but like others I did not boil the filling just simmer for a min then do not refrigerate it’ll get too hard to work with. Also brown sugar in place of the confectioners. Delicious!

Made these three times now and Everytime they seem to be better than the last time. Does require a little extra effort but these cookies are well worth the effort. I make just like it says. The dough does seem a little bit stickier than most cookie doughs, so not sure how I would correct that except maybe add a little more flour. I love Thanksgiving! All of my favorites they way I love them and everyone makes their way home anticipating exactly that. These cookies are just one of those things they are always looking for.

Followed the recipe as instructed (otherwise it wouldn’t be an accurate review). Turned out excellent. My only mistake was making square cookies. I only made 20 cookies, as they had more bottom coverage. I would definitely make again. Thanks for a lovely recipe!!

Delicious! It looks so elegant and taste just like pecan pie.

Very good. I used dark brown sugar first time I made and they were caramelly.

Love these cookies and so easy to make. They were a big hit at Thanksgiving dinner party. Trick to this recipe is to pull filling off heat as soon as it reaches a boil, cool down and spoon into prepared dough.

Love it! Not easy but I love it. I add cinnamon and a bit of allspices. I didn’t put the filling in the fridge…maybe 1 to 2 minutes only (I read the reviews.😅 Thanks ☺️