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Chocolate Chip Pecan Pie Cookie Cups

Chocolate chip pecan pie cookie cups bake cookie dough in a mini muffin pan, then fill each warm cookie cup with a sweet pecan filling. The edges turn lightly golden while the filling sets into the center wells.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 20 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the cookie cups
  • 9 tbsp unsalted butter divided; 8 tablespoons softened for the dough and 1 tablespoon melted for the filling
  • 0.625 cup light brown sugar packed and divided; 1/2 cup for the dough and 2 tablespoons for the filling
  • 0.25 cup granulated sugar
  • 2 eggs large and divided; 1 for the dough and 1 for the filling
  • 1.5 tsp vanilla extract divided; 1 teaspoon for the dough and 1/2 teaspoon for the filling
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt table salt
  • 0.75 cup semisweet chocolate chips
For the pecan pie filling
  • 2 tbsp light corn syrup
  • 0.5 cup pecans finely chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

Make the cookie cups
  1. Heat the oven to 350°F.
  2. Grease a 24-cup mini muffin pan.
  3. In a medium bowl, beat 8 tablespoons softened butter with 1/2 cup brown sugar and the granulated sugar until creamy.
  4. Beat in 1 egg and 1 teaspoon vanilla until combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry flour remains.
  7. Fold in the chocolate chips.
  8. Put 1 tablespoon dough in each muffin cup and bake for 8–10 minutes, until the edges are set and lightly golden.
  9. While the cookie cups are hot, press the center of each with the rounded end of a teaspoon to make a well.
Make the pecan pie filling
  1. In a small bowl, whisk the remaining egg with the corn syrup, remaining 2 tablespoons brown sugar, 1 tablespoon melted butter, and remaining 1/2 teaspoon vanilla.
  2. Stir in the pecans.
Fill and finish baking
  1. Divide the filling among the cookie cups, about 2 teaspoons per cup.
  2. Bake for 8–10 minutes, until the filling is set.
  3. Cool in the pan for 20 minutes.
  4. Gently loosen the edges and transfer the cookie cups to a rack to cool completely.

Notes

Press the wells while the cookie cups are hot so they hold their shape. Store in an airtight container in the refrigerator for up to 4 days; freezer-friendly for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.