I stole this recipe for these Pecan Pie Cookies from spendwithpennies.com. These Pecan Pie Cookies are like eating mini pecan pies. Pie crust dough is rolled and cut into circles and placed on cookie sheets. Pecan pie filling is cooked on the stove top. The pecan pie filling is dropped on top of the pie crust dough circles, then baked in the oven. After these cookies are cooled, melted chocolate is drizzled on top.
September 21st is National Pecan Cookie Day (to see more Food Holidays click National Food Holidays) and what better way to celebrate than with a pecan pie cookie for dessert.
“Dessert is to a meal what a dress is to a woman.” – Béatrice Peltre, freelance food writer, author of La Tartine Gourmande blog (see more quotes in the Quotes tab)
Preheat oven to 400 F. Combine 2 tbsp butter, ½ cup chopped pecans, ⅓ cup brown sugar, ¼ cup corn syrup, ⅛ tsp salt and 2 eggs in a saucepan. (My pictures show a doubled recipe batch.)
While constantly stirring, cook on stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding.) Remove from heat and set aside.
Unroll 1 prepared single pie crust dough and using 3” cookie cutter, cut out circles.
Place dough circles on parchment line cookie sheet. Gently fold about ⅛ – ¼ inch up the edges.
Spoon 1 tbsp pecan mixture into each circle.
Bake 8 minutes or just until filling is set.
Place ¼ cup semisweet or milk chocolate chips in small baggie. Microwave 15 seconds or until mostly melted. Snip off a tiny corner and drizzle over cookies.
Cool until chocolate has set.
Pecan Pie Cookies
These Pecan Pie Cookies are like eating mini pecan pies! Pie crust dough is rolled and cut into circles and placed on cookie sheets. Pecan pie filling is cooked on the stove top. The pecan pie filling is dropped on top of the pie crust dough circles, then baked in the oven. After these cookies are cooled, melted chocolate is drizzled on top.
Ingredients
- 1 prepared single pie crust
- 2 tbsp butter melted
- ½ cup pecans chopped
- ⅓ cup packed brown sugar
- ¼ cup corn syrup
- 2 eggs
- ⅛ tsp salt
- ¼ cup semisweet or milk chocolate chips for decorating optional
Instructions
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Preheat oven to 400.
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Combine butter, pecans, brown sugar, corn syrup, salt and eggs in a saucepan. While constantly stirring, cook on stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding.) Remove from heat and set aside. If needed, you can add 1 tbsp corn syrup.
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Unroll dough and using 3” cookie cutter, cut out circles. Gently fold about ⅛ - ¼ inch up the edges.
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Spoon 1 tbsp pecan mixture into each circle.
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Place on parchment lined pan. Bake 8 minutes or just until filling is set. Remove from oven and cool on wire rack.
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Place chocolate chips in small baggie. Microwave 15 seconds or until mostly melted. Snip off a tiny corner and drizzle over cookies. Cool until set.
Recipe Notes
Place the pie crust circles on the parchment before you put the filling in the circle, it gets messy trying to move after the filling is on top. My yield is 12 cookies with a little extra pie crust. Also I cooked them for 12 minutes; I started at 8 minutes then kept adding two minutes until I saw slight browning on the crusts. The recipe also easily doubles. If doubling, cook the cookies for 6 minutes then switch racks and cook 6 minutes more.