Pecan Pie Cookies
Miniature pecan pies baked in a mini muffin tin, with a tender cream cheese pastry shell instead of a rolled crust. Each one is a two-bite version of the whole pie, filling and all.
- Prep30 min
- Cook25 min
- Total2 h
- Serves24
AI-generated illustration
Contains:dairyeggglutennuts
Ingredients
Method
- Beat the softened unsalted butter with the softened cream cheese until smooth, then mix in the all-purpose flour and kosher salt just until a soft dough gathers.
- Wrap the dough and chill it 45 minutes, then divide it into 24 pieces, roll each into a ball, and press one into each cup of an ungreased mini muffin tin, pushing it up the sides to form a shell.
- Whisk the egg with the dark brown sugar, melted unsalted butter, vanilla extract, and fine sea salt until the sugar dissolves and the mixture is glossy.
- Stir in the chopped pecans, then spoon the filling into the shells, filling each about three-quarters full since the filling puffs and would overflow otherwise.
- Bake at 350 degrees F (180 degrees C) for 22 to 25 minutes, until the pastry edges are golden and the filling has set into a soft dome that no longer wobbles in the center.
- Cool in the pan 15 minutes, then run a thin knife around each cup and lift the cookies out to a rack; letting them cool completely in the tin glues the caramelized filling in place.
Notes
- The dough is very forgiving and can be patched in the tin with your fingers; there is no need for it to look perfect.
