Description
Handheld pecan pie cookies with a flaky crust, gooey pecan filling, and optional chocolate drizzle, capturing all the flavors of traditional pecan pie in a convenient cookie.
Ingredients
- 2 pie crusts, homemade or store-bought (9-inch each)
- ⅔ cup light brown sugar, packed
- 4 tablespoons unsalted butter
- ½ cup honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pecans, finely chopped
- 2 tablespoons cornstarch
- 4 tablespoons milk
- ½ cup semi-sweet or milk chocolate chips (for drizzle)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Dissolve cornstarch in milk and set aside.
- In a medium saucepan over medium heat, combine butter, brown sugar, honey, cinnamon, salt, and chopped pecans. Stir until butter melts and mixture is combined.
- Add cornstarch mixture to saucepan, reduce heat, and cook until slightly thickened. Remove from heat and cool.
- Roll out one pie crust into 12-inch circle. Cut 12 circles using a round cutter and place on baking sheet. Repeat with second crust for total of 24 circles.
- Place 1 tablespoon of pecan filling in the center of each dough circle. Bake 8–10 minutes until crust is golden.
- Cool cookies completely. Melt chocolate chips and transfer to a piping bag. Drizzle over cooled cookies.
Notes
- Substitute dark brown sugar for deeper caramel flavor.
- Add pinch of nutmeg with cinnamon for extra warmth.
- Stir in 1–2 tablespoons finely chopped toasted walnuts for mixed nuts.
- Sprinkle flaky sea salt over chocolate drizzle for contrast.
- Chocolate drizzle is optional; cookies are delicious without it.
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes
- Category: Dessert / Cookie
- Method: Baking
- Cuisine: American / Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 164 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
