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Delicious warm, brown sugar Pecan Pie filling in sweet sugar cookie cups makes the perfect Thanksgiving cookie - Pecan Pie Cookie Cups! Your family won't be able to stop eating this addicting fall dessert!  

Pecan Pie Cookie Cups

Delicious warm, brown sugar Pecan Pie filling in sweet sugar cookie cups makes the perfect Thanksgiving cookie - Pecan Pie Cookie Cups! Your family won't be able to stop eating this addicting fall dessert!  

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 48 cookies
Author Maggie

Ingredients

  • 2 packages 24 Pillsbury Ready to Bake Sugar Cookies or One Roll of Sugar Cookie Dough

PECAN PIE FILLING

  • 4 tablespoon unsalted butter, softened
  • 1 cup brown sugar, I prefer using dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups pecans, chopped

Instructions

HOW TO MAKE COOKIE CUPS

  1. Preheat oven to 350 F.

  2. Lightly spray mini cupcake pan.

  3. Add a cookie square to each hole, being gentle to not tear the dough on the sides. 

    If using a roll of sugar cookie dough, thinly cut the dough into about 1/8" slices. 

  4. Bake for 10-12 minutes, until edges of cookie are just starting to turn golden. 

  5. Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don’t press too hard or the sides of the cookie will rip.

HOW TO MAKE PECAN PIE FILLING

  1. While cookie cups are baking, in a large bowl, use hand mixer to cream together butter, brown sugar and salt. 

  2. Stir in corn syrup and vanilla, then add eggs. 

  3. Mix in the chopped pecans. 

Put Together Pecan Pie Cookie Cups

  1. Add about 1/2 tablespoon of pecan pie filling to each sugar cookie cup. Bake for 10-13 minutes or until filling is becoming a darker brown in each cup. 

  2. Let cookie cups cool completely in the pan.

  3. Once cooled, gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them. Then simply slide them up and out.

Recipe Notes

NOTE: This batch makes 48 cookies, but you can cut the filling in half if you only want to make 24 cookies.