🍪 Mini Pecan Pie Cookies (Pecan Tart Bites)

📝 Description

These mini pecan pie cookies combine a buttery, soft cookie base with a rich, caramel-like pecan filling—just like classic pecan pie, but in a perfectly poppable size. Crisp edges, gooey centers, and nutty crunch make them irresistible for holidays or anytime cravings.

🍽️ Servings

Makes 18–22 cookies

⏱️ Time

• Prep: 20 minutes
• Chill: 20–30 minutes
• Bake: 12–15 minutes
• Total: ~1 hour

🧾 Ingredients

🍪 Cookie Base

• ½ cup (115g) unsalted butter, softened
• ⅓ cup brown sugar
• 2 tbsp granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• ¼ tsp salt

🥜 Pecan Filling

• ¾ cup pecans (finely chopped)
• ¼ cup brown sugar
• 2 tbsp heavy cream
• 1 tbsp melted butter
• ½ tsp vanilla extract
• Pinch of salt

👩‍🍳 Instructions

1. Make Cookie Dough

In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in egg yolk and vanilla.
Add flour and salt, mixing until a soft dough forms.

2. Chill Dough

Cover and refrigerate for 20–30 minutes for easier handling.

3. Prepare Filling

In a small bowl, mix chopped pecans, brown sugar, cream, melted butter, vanilla, and salt until well combined.

4. Shape Cookies

Preheat oven to 175°C (350°F).
Roll dough into small balls (about 1 tbsp each).
Place on a lined baking tray and gently press the center with your thumb or spoon to create a small well.

5. Fill

Spoon about 1 tsp of pecan filling into each indentation.

6. Bake

Bake for 12–15 minutes, until edges are lightly golden and centers look set but still soft.

7. Cool

Let cookies cool on the tray for 5 minutes, then transfer to a rack. The filling will set as they cool.

💡 Pro Tips

• Don’t overfill—the filling spreads slightly while baking.
• Lightly grease your thumb/spoon to prevent sticking when making wells.
• Use toasted pecans for deeper flavor.
• Slightly underbake for gooier centers.

🔄 Variations

• Chocolate Twist: Add mini chocolate chips to filling
• Maple Flavor: Replace sugar with maple syrup (reduce cream slightly)
• Salted Caramel Style: Sprinkle flaky salt on top after baking
• Gluten-Free: Use gluten-free flour blend

🥗 Nutritional Info (Per Cookie – Approx.)

• Calories: 110–130
• Fat: 8g
• Carbs: 10–12g
• Protein: 1–2g

❓ Q&A

Q: Can I make these ahead?
Yes! Store in an airtight container for up to 4 days.

Q: Can I freeze them?
Yes—freeze baked cookies for up to 2 months.

Q: Why did my centers sink?
That’s normal! It creates space for the gooey filling.

Q: Can I use store-bought pie filling?
You can, but homemade tastes fresher and less overly sweet.