Pecan Pie Cookie Bites are sweet little treats that combine the flavors of a classic pecan pie in a fun, bite-sized form! They’re chewy, nutty, and topped with a delicious caramel drizzle.
These cookies have me feeling like a baking wizard. I love how easy it is to whip up a batch and snack on them throughout the day. Who can resist that yummy combo of cookie and candy? 😋
Ingredients & Substitutions
All-purpose flour: This is the base of your cookie bites. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work well. Just keep an eye on the texture, as it may differ slightly.
Pecans: Pecans bring that classic pecan pie flavor. If you’re not a fan of pecans, walnuts or even hazelnuts can serve as great substitutes! Just chop them up similarly for the best texture.
Butter: Unsalted butter gives you control over the salt in the recipe. For a dairy-free option, try using coconut oil or a plant-based butter alternative. It might change the flavor a bit, but it’s delicious!
Corn syrup: Light corn syrup keeps the filling gooey and sweet. If you want a natural alternative, you could use maple syrup or agave syrup, but it will change the taste slightly, giving it some of that distinct maple flavor.
How Do I Make Sure My Cookie Bites Have the Right Texture?
Getting the texture just right is key to delicious cookie bites! Start with the dough for the cookie shells. Make sure the butter is really softened, but not melted, for easy mixing. Mix until it just comes together; you want a crumbly texture that holds when pressed.
- Press the dough into the muffin cups firmly but don’t overdo it; you need room for the filling!
- When baking, keep an eye on the color. They should be golden brown; underbaked can lead to a soggy shell, while overbaked can make them tough.
- For the filling, allow it to set in the oven until bubbly. This ensures a nice, gooey center that won’t leak out when you bite in!
Pecan Pie Cookie Bites
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup pecan halves or roughly chopped pecans
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 30 minutes of baking time. In total, you’ll need about 50 minutes to enjoy these delightful treats fresh from the oven!
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare Muffin Tins:
Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin or use mini silicone muffin cups to prevent sticking.
2. Make the Cookie Dough:
In a medium bowl, combine the flour, granulated sugar, and salt. Mix well until all the dry ingredients are evenly distributed. Then, cut in the softened butter using a pastry cutter or your fingers until the mixture looks crumbly. After that, add the egg yolk and vanilla extract, mixing until a dough forms. If the dough feels too sticky, you can chill it in the refrigerator for about 10 minutes to make it easier to handle.
3. Shape the Cookie Shells:
Take about a tablespoon of the dough and press it firmly into each mini muffin cup, forming little shells with a slight rim. Make sure not to over-pack them; just enough to hold the filling later!
4. Bake the Cookie Bases:
Bake the shells in the preheated oven for 12-15 minutes, until they turn golden brown. Once baked, take them out and let them cool slightly in the pan.
5. Prepare the Pecan Filling:
While the cookie shells are baking, you can prepare the pecan pie filling. In a small bowl, mix together the brown sugar, melted butter, corn syrup (or maple syrup), vanilla extract, and a pinch of salt. Add in the chopped pecans and stir until well combined.
6. Fill the Cookie Shells:
Take the cooled cookie shells and spoon the pecan filling generously into each one. Fill them just below the rim to allow for a little expansion during baking.
7. Final Bake:
Return the filled cookie bites to the oven and bake for another 10-12 minutes, or until the filling is bubbly and set. Keep an eye on them to avoid over-baking!
8. Cool and Serve:
Once done, remove them from the oven and allow them to cool completely in the muffin tin. Once cooled, gently remove each cookie bite and place them on a serving dish. If you like, you can garnish each one with a pecan half on top for decoration!
Enjoy your delicious pecan pie cookie bites as a perfect snack or dessert!
Can I Use Different Nuts for This Recipe?
Absolutely! While pecans are traditional, you can substitute them with walnuts or even hazelnuts if you prefer. Just make sure to chop them to a similar size for even distribution in the filling.
How Do I Store Leftover Cookie Bites?
Store any leftover cookie bites in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just let it sit at room temperature for a few minutes before pressing it into the muffin cups for easier handling.
What If My Filling Overflows During Baking?
If the filling spills over, don’t worry! It happens sometimes, especially if they are filled too full. You can simply trim any excess with a knife after they cool. To avoid this, fill only to about 3/4 full next time.
