Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!
Pecan pie cookie bites are a delicious way to satisfy your cravings for pecan pie without having to bake a large, time consuming dish. These cookies only take about 15 minutes from start to finish and taste amazing! They’re perfect for any holiday dessert table or family get-together. Follow the recipe below and you’ll be sure to impress everyone with this new twist on an old favorite.
Don’t let the simplicity of these cookies fool you, they pack in tons of flavor. Pecan Pie Cookie Bites are the perfect treat for this holiday season. They have all of the flavors of a pecan pie, but in a much easier to eat format. This recipe is great for both novice and experienced bakers alike and features one of my favorite baking staples – Karo® Syrup.
If you love pecan pie, then these cookie bites will be your new favorite dessert! You can make them at home or use them as an addition to any holiday party that you might attend. These cookies taste like they came from grandma’s kitchen and were made with love (and maybe some butter)! So don’t wait another minute before making these easy-to-make treats!
Why Karo® Syrup is a Baking Must
Whether you’re a professional baker or just enjoy baking from time to time, Karo® Syrup is a great ingredient to add to your pantry. If you have never baked or cooked with you’re missing out! For years, I have used this versatile baking and cooking ingredients that make chewy cookies, perfect caramel, marshmallows, glazes, and more. It is so easy to use and produces consistent results.
In fact, it’s found in many recipes and is an integral part of the baking process. Here are some reasons I love using this product when baking cookies like these Pecan Sugar Cookie Bites.
- Corn syrup helps keep baked goods moist so they don’t dry out over time.
- It provides a smooth texture for cakes and pastries.
- Corn syrup prevents sugar crystals from forming on cakes.
- Produces chewy chocolate chip cookies.
- Corn syrup can be used in place of sugar or other sweeteners for recipes that call for only 1/4 cup of sugar per batch.
How to Make Pecan Cookie Bites with Sugar Cookie Mix
In a large bowl, combine the bagged sugar cookie mix by whisking any lumps out. Add in softened butter and egg to create your dough mixture- bring together with hand or mixer until everything is mixed well enough for it all to become one mass of batter!
Pluck tablespoon-sized balls of dough and place them into a greased mini muffin tin. Gently insert your thumb into the center of each cookie. Bake at 375 degrees F. for 7 minutes. When you remove the cookies from the oven they will still be uncooked. Grease the end of a wooden spoon and insert it into the center of each cookie to make a well for the pecan pie filling.
Combine the pecan pie filling in another bowl. Add about 3/4 tablespoon to each greased cookie cup. You do not want to add too much because it will overbake onto your tin. See my collage image for a visual. Bake for an additional 8-10 minutes and cool. Since the pan was greased, these cookies should be easy to remove. If any sticky pecan filling bubbles over, a plastic knife can be inserted around the edges of the cookie will help to remove them.
Tips for Making Pecan Pie Cookie Bites
You can use your favorite sugar cookie recipe you love. However, we found the 17.5 ounce bagged variety you can find in-stores is the easiest and produces consistent results. You’ll only need 8 tablespoons of butter, one egg, and 1 tablespoon of all-purpose flour.
The cookie dough can be prepared up to 24 hours in advance and stored with multiple layers of plastic wrap in the refrigerator. You will have to work the dough a little to warm it up before scooping out cookie balls.
Be sure to grease your muffin tin with baking spray that contains flour. If you do not have baking spray, shortening on a clean paper towel can be rubbed in each muffin tin well. You will also need a light dusting of flour over each space. If for some reason your cookies stick, a plastic knife can help pop them out.
If your pecans are halved, simply add them to a large zippered bag and roll over them with a rolling pin to get them roughly chopped.
A wooden spoon bottom with some baking spray or shortening on it will help to open up the parbaked cookies for the pecan pie filling. You might need to reapply non-stick spray halfway throughout making the spaces.
Freezing and Storing
To freeze, place baked, and cooled cookies in the freezer on parchment paper or silicone mat in a single layer, freeze until completely frozen (24 hours), transfer to a resealable bag or container with airtight seal, label with date and use within 3 months. Then enjoy whenever you like!
To store at room temperature place cooled and baked cookies in an airtight container for up to 3 days for best taste.
Fall Cookie Snack Board
Want to make a Fall Cookie Snack Board to serve your guests this holiday season? These Pecan Pie Cookie Bites are the perfect staple for your board! We used a wooden board as our base and added items that we had on-hand as well as some store-bought cookies for times sake. Here is what we added to our Fall Cookie Snack Board.
- Pecan Pie Cookie Bites
- Caramel Chocolate Popcorn
- Mini pumpkins
- Candy Corn
- Fall Sugar Cookies
- Peanut Butter Cups
- Mini caramels
- Cannoli Cookie Chips
The beauty of this fall dessert board is that you can use ingredients and additions that suit your budget. Learn more about why Karo® Syrup is a baking must!
Pecan Pie Cookie Bites
- oven (adjusted to the center rack position)
- 24-count mini muffin tin
- large bowls (2)
- Wooden Spoon
- tablespoon scoop
- baking spray
- 17.5 ounces sugar cookie dough mix
- 8 tablespoons unsalted butter softened
- 1 large egg
- 1 tablespoon all-purpose flour
Pecan Pie Filling
- 1¼ cup pecans shelled, rough chopped
- ¼ cup Karo® Syrup
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup light brown sugar
- Preheat your oven to 375°F. Grease a 24-count muffin tin with nonstick spray, or shortening and a dusting of flour.
- In a large bowl, mix the cookie dough ingredients until combined and a ball of dough forms. Using a tablespoon-sized cookie scooper, remove balls of dough, and roll them in your hands to perfect the ball size. Add one ball of dough to each space. Using your thumb, make indents in each cookie. Bake for 8 minutes.
- Meanwhile, mix all the pecan pie ingredients together. Once cookies are parbaked, use a greased wooden spoon and insert the end into each cookie to make space for the pecan pie filling. Scoop ¾ tablespoon of filling into each.
- Return cookies to the oven and bake for an additional 8-10 minutes. Cookies will be slightly golden brown and feel firm to the touch. Allow cookies to cool for 5 minutes before transferring them to a wire rack.
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