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Mini Pecan Pies

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Mini Pecan Pies
  • Prep 35 min
  • Total 1 hr 20 min
  • Servings 24
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Sweet taste of pecan pie in a small cookie. Recipe by Nikki Gladd.
May 21, 2018

Ingredients

  • 1 pouch 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

Steps

  • 1
    Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
  • 2
    In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in centre of each. Bake 10 minutes.
  • 3
    Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
  • 4
    With end of wooden spoon, reshape indentations in centre of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
  • 5
    Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes.

Expert Tips

  • Tip 1
    If you don’t have enough muffin pans, cover and refrigerate filling and cookie dough until placed in muffin pan. You can shape balls of dough ahead; cover with plastic wrap to prevent dough from drying out.

Nutrition Information

200 Calories, 10g Total Fat, 2g Protein, 24g Total Carbs, 14g Sugars

Nutrition Facts

Serving Size: 24 cookies
Calories
200
Total Fat
10g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
25mg
Sodium
100mg
Total Carbs
24g
Dietary Fiber
0g
Sugars
14g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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