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Pecan Pie Cookies
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Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Indulgent pecan pie transformed into easy, irresistible cookie cups. Skip the pie-making fuss and enjoy sweet pecan flavor in every bite. Watch the video for a quick, delightful treat!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 tablespoon all-purpose flour
  • 1/2 cup butter, softened
  • 1 egg
  • 1 egg, beaten
  • 1/3 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon vanilla
  • 1 1/2 cups coarsely chopped pecan halves
Instructions:
  • Preheat oven to 375°F and generously grease 24 regular-size muffin cups with shortening, then lightly coat with flour.
  • Combine Cookie Base ingredients in a large bowl until a soft dough forms. Shape tablespoonfuls of dough into 1 1/4 to 1 1/2-inch balls and place in muffin cups. Using your thumb, create an indentation in the center of each ball. Bake for 8 to 10 minutes until light brown.
  • In a medium bowl, thoroughly combine all the ingredients for the Pecan Pie Filling.
  • Using the end of a wooden spoon, gently reshape the indentations in the center of each cookie to create a 1 1/2-inch opening in the partially baked cookie cups. Clean off the end of the wooden spoon with a paper towel as necessary. Stir the filling well to evenly distribute the nuts, then spoon 1 tablespoon of filling into each cookie cup, giving it a quick stir before filling each one.
  • Bake until edges are golden brown, 8 to 10 minutes. Let cool in the pan on a rack for 10 minutes. Loosen each cookie cup by running a knife around the edge. Cool completely in the pan for about 30 minutes, then remove from muffin cups.

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