Go Back
+ servings
Pecan Pie Cookie Bites on a white serving tray.
Print Recipe
5 from 1 vote

Pecan Pie Cookie Bites

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.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: cookie bites, pecan cookies, pecan pie cookie bites
Servings: 24 bites
Calories: 188cal
Author: Amy Desrosiers
Cost: $6

Equipment

  • oven (adjusted to the center rack position)
  • 24-count mini muffin tin
  • handmixer
  • large bowls (2)
  • Wooden Spoon
  • tablespoon scoop
  • baking spray

Ingredients

Cookies

  • 17.5 ounces sugar cookie dough mix
  • 8 tablespoons unsalted butter softened
  • 1 large egg
  • 1 tablespoon all-purpose flour

Pecan Pie Filling

  • cup pecans shelled, rough chopped
  • ¼ cup Karo® Syrup
  • 1 large egg
  • ½ teaspoon vanilla extract
  • cup light brown sugar

Instructions

  • 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.

Notes

Nutritional values may vary and are meant to be a guide.
FREEZING AND STORING
To freeze, place baked, and cooled cookies in the freezer on parchment paper or silicone mat in single layer, freeze until completely frozen (24 hours), transfer to 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.

Nutrition

Serving: 1bite | Calories: 188cal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 70mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg