Pecan Pie Cookies


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Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

Pecan Pie Cookies

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Pecan pie is always a favorite around here! If I’m going to have pie for dessert, it’s going to be a pecan pie any day of the year, not just at Thanksgiving!

Pecan pie is the perfect combination of a sweet, caramel-y, nutty filling in flaky pastry crust!  We top it with fresh whipped cream…  ahh, so rich and decadent. These cookies have the same delicious flavors!

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!Pecans are great in cookies but these are different than any ol’ cookie you’ve eaten before.  These cookies have thin flaky crusts with a layer of the amazing nutty caramely pecan pie filling we love so much!

 These are surprisingly quick and easy to prepare!  Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

The key to success with this recipe is the consistency of the filling.  If it’s too runny, it’ll run out of the mini crusts.  If it’s too thick it won’t spread to fill the crusts and caramelize on the edges.

You’ll start by combining all of the filling ingredients and then stirring constantly over low heat until the mixture slightly thickens. Low and slow is definitely the way to go on this recipe!

You’ll want it just slightly thinner than pudding so that once it is put into the crusts it will spread easily. If you happen to cook it a little too long you can mix in up to 1 tablespoon extra corn syrup to get the right consistency.

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

I very highly recommend baking these on parchment paper as the sugar caramelizes and the filling sometimes slightly overflows.  If you don’t use parchment, they will most likely will stick to your baking pan!

I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite including homemade!

Tools & treats you’ll need for this recipe:

Karo Corn Syrup –  Parchment PaperRound Cookie CutterPecans

4.75 from 16 votes
Review Recipe

Pecan Pie Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Author Holly Nilsson
Course Dessert
Cuisine American
Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

Ingredients

  • 1 prepared single pie crust homemade or purchased, I used Pillsbury
  • 2 tablespoons butter melted
  • 1/2 cup pecans chopped
  • 1/3 cup packed brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1/8 teaspoon salt
Optional
  • 1/4 cup semi sweet or milk chocolate chip for decorating

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Instructions

  1. Preheat oven to 400 degrees F.

  2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about 1/8-1/4″ up on the edges.
  4. Spoon 1 tablespoon of the pecan mixture into each circle.
  5. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Optional
  1. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Recipe Notes

Calories calculated without chocolate drizzle.
Nutrition Information
Calories: 171

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pecan pie cookies

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Do the cookies set “hard/dry” enough to stack without squishing/smashing/or sticking? Thank you so much for your time and attention to this question.

    1. They’re dry enough to stack (as long as the chocolate drizzle is set) but they may get soft and may stick if left for a long time in a sealed container.

  2. Absolutely de-lish. Love the pictures as these can be served at any party! Well done. I found some pecan meal/flour at MillicanPecan.com and hope to try out a gluten-free option for our gluten intolerant daughter. It usually works pretty good. We’ll see.

  3. These are delicious! I made a double-batch this morning, planning to save them for Thanksgiving. They were so good that I’m now making some more for a potluck. I made the second ones much smaller, maybe 2″ in diameter, so that’s be bite-sized.

    I couldn’t get the edges of my (Pillsbury) crusts to stay up, but the filing wasn’t too runny. So they’re like little flat tartlets. Very good!

    Thank you!

  4. Turned out really really good. Very easy to make and I had all the ingredients on hand. I’ll definitely make them again.

  5. I made these as a Christmas present for my BF, he loves them. I couldn’t get the sides to stay up, but since I used a small canning jar ring for my cookie cutter, they fit perfectly inside of my cupcake pan and cooked fine in it. turned out looking a little more like mini pies then cookies, but was still really pretty.

    I was wondering though if you think doing something similar only with sugar cookie dough for the crust and cherry pie filling would turn out well?

    Thanks for the recipe and for any feedback on my question.

    1. I think that it would be delicious with sugar cookie dough and pie filling. You might like to try it in the bottom of a muffin tin as I worry the sugar cookie dough may spread.

  6. This recipe is Genius! I love pecan pie but the filling gets to be too much and I end up throwing it away~ But these have just enough filling and that chocolate swirl addition takes pecan pie to a whole ‘nother level!!! Thank YOU xoxo

  7. I am curious, do you just put the filling in the middle of the cookie, or do you spread it out before putting them in the over?

  8. Delicious, fun and easy to make! Made these with my daughter and she loved the way she could shape the pie dough into little “bowls” to pour the pecan filling into. Tastes much like the pecan tassies my family loves so much with the addition of a little chocolate (which is never a bad thing)!

  9. I made these tonight. Not sure the oven temp and the 8 min to bake was long enough….the cooies are floppy…I could fold them like a taco….I even gave them an extra 5 min and didnt help. What did I do wrong? Still tasted good though

  10. Has anyone tried these in a 9×13” pan with the dough turned up around the sides then cut into bars once cooled? Do you think it would work? 

  11. Made this for a cook out and it was delish! Everyone devoured it within seconds. Looked exactly like yours! Thanks for the awesome recipe!

  12. This sounds really good. I’m going to make it for a women’s meeting next week. I will need to use both pie shells so I will have enough for everyone. I know they will love them.

  13. Oh my…not quick..not easy! Rolling the little crust up is a pain and the filling spreads everywhere!! I’m a very experienced baker and got it accomplished but very messy spending all afternoon in my kitchen. My own recipe for pecan tarts are much easier and will use those in the future.
    The cookies were very good and thank you for sharing.

  14. I made a batch today (used light corn syrup) and asked a bunch of others what they thoughts. I got 14 cookies out of 1 single pie crust. The consensus: very tasty, but the “cookie” was a bit too crumbly ( I think I over-baked them a bit). One person thought a slightly sweeter crust would be better. They all suggested I try making the cookies smaller, so they will be bite-sized and good to serve as appetizers. Thanks for sharing a good recipe!

  15. My family and I love theses cookies! Easy to make too!! I baked them in a muffin tin, using salt free butter and they turn out perfect each time! Thank you Holly for sharing your recipes with us.

  16. I followed directions to a T, and on third batch I increased pecans to one cup and they came out great. Third batch was the bomb.

  17. These are really yummy. They have been a big hit around here for sure. The only thing I changed is I substitute real maple syrup in place of the corn syrup.

  18. The recipe did not work for me. The dough flattened out while cooking and the filling ran all over the baking sheet. I will probably not make it again.

  19. OMG. I *just* finished making these and they are Delish! Unfortunately 8 minutes wasn’t enough time for my oven and I overbaked the first batch just a wee bit. Too dark to serve but plenty good enough to eat! I guess I’ll just have to eat them all. *sigh*

    I didn’t add salt, I rarely do unless it is crucial to the recipe and used salted butter and they are perfect!

    Thanks so much for posting this recipe!

  20. Well, I just started over, added the eggs last, and only once the sugar had melted. Worked out fine. Didnt have parchment paper.. so I dont know how it well come out. I also peeked through the oven glass, and all the filling has spred over onto the pan, and it looks like a big mess. Lol. oh, well. Guess I will just see how they look when they are done, if they taste good, I will just take ugly cookies to my potluck. I would not call myself a professional, but little tips and tricks are always helpful for people who are not as skilled in the kitchen ;) I will probably not try these again.. but we will see after they are done. <3

  21. The recipe says 3 inch cookie cutter but when you click on the product it says 3.5 inch cookie cutter, does it make a difference and if so what one should indeed be used?

  22. As a college student who’s not very good at baking, these are AMAZING! They’re easy and sooo delicious.. Now since I live alone I cut the pie crust recipe and this one in half and my cookie cutter (a glass) was about 2 1/2″ and I got a dozen cookies. I couldn’t stop eating them. Definitely making these again.

      1. I used homemade syrup (2 sugar/1 water – sweeter than Karo) and Pillsbury rolled pie crust. I used muffin liners in a muffin pan. No spill over, came out perfectly and WOW delicious. I like the salt in there for a sweet/salty taste. Amazing! Congratulations on a winner!

  23. Hey!

    First of all: those cookies look absolutely delicious :)
    I would like to bake them but have a few questions I hope you can answer for me

    Since I am from a region where corn syrup is not available in stores, is it possible to replace that with maple syrup?
    Then I am traveling and would like to bring those cookies with me. Do they need to be chilled or do you think they would survive a whole day in the suitcase? I am scared they might melt (I have never worked with the consistency before and thus don’t know whether they would hold up without being refrigerated)

    Thank you and kind regards :)

    1. I haven’t tried these with maple syrup but I do think it would work. You’re looking for a thick jelly like consistency. They will be fine without being chilled… the only thing that would melt might be the chocolate drizzle. They may be a bit sticky so I would recommend parchment paper between the layers of cookies.

      Enjoy and have a safe trip!

  24. These things were super easy to make. I found them a little bit on the non-sweet side. It maybe do to the crust. So, next time I will make my own crust and see if I get better results. Other than that I absolutely loved it. Thanks for sharing this recipe to the world!

  25. I have not been able to get the full directions for making the (Pecan Pie Cookies). I was able to get the ingredients but not the directions. Please help. I think i can figure it out on my own but would like to make sure. Thanks so much for all your help.

  26. Thank you so much for this recipe! My husband loves pecan pie so I made these for Father’s day. They’re a hit!

  27. Oh my, these are wonderful. Tagged a while back and finally got brave enough to try. Well, my Love’s LOVED these! Used Aldi’s pastry, cut with a glass, and flattened (just a bit) from the inside of the circle out, which made my ridge. They are so good that I am not allowed to share these cookies with any one – so kudos for your fabulous recipe, can’t wait to try more of your goodies.

  28. The pie shells were uncooked after 8 mins. It would be nice to include a “prebake the pie crust before filling” step for us newbies.

    1. I’m not sure why your pie shells weren’t cooked after the 8 minutes, my pie crusts were not pre-baked. They baked fully within the 8 minutes at 400 degrees. I used Pillsbury pre-made refrigerated pie dough.

    1. I have only made them as written above. One reader did suggest Maple Syrup but I’m not sure how it worked out. If you do substitute, just ensure that your filling is the consistency of pudding before you fill your cookies.
      Please let us know if you try it!

  29. I just made these tonight and the only change I made was leaving the salt out based on what another reviewer had said about using Walmart pie dough (which is what I used). These came out delicious! They came out perfect and I didn’t have any problems with overflowing. Thank you for the recipe.

  30. I made these for Christmas and they were delicious. I also had a problem with the crust staying turned up. Are you allowing your crust time to come to room temp or using straight out of fridge?

    Also, I may have overcooked my filling. I cooked low and slow as other commenters suggested but it took a long time to thicken up – maybe 15 minutes. The result was a fluffier topping than yours look in the pictures. My husband is still thrilled with the recipe and I’ll be giving it a 2nd try this afternoon for a New Year’s Eve party. Thanks for the recipe. I’m so excited about it.

  31. I had been looking forward to making these. I’m far from novice, especially with pies, even pecan pies. However, I was quite disappointed. The filling began to burn before the pie crust completely finished baking. Up until that point, every thing went according to the recipe. For all the effort, I’m not sure I’d make them, again.

    1. I”m sorry these didn’t work out for you Shelley, I’m not sure why your filling burnt as I have made these several times and didn’t have that issue.

  32. I just made these and OMG they are delicious! My husband said they were decadent!
    For those having trouble getting the mix to thicken in the pan…don’t stir constantly. Stir every minute or so and it will thicken…be patient as it does take a little time to get it to thicken. I used Bob’s idea of holding the bag of chocolate chips in hot water rather than the microwave and it came out perfect. I definitely need to learn how to pipe the chocolate neater though LOL I will DEFINITELY be making these again!
    Thanks for the recipe Holly!!

  33. I just made these for the first time and didn’t have any pie crust so I used puff pastry. They still turned out delicious! Thanks for the recipe!

  34. Your lovely cookies caught my eye on Pinterest today; I had some pastry in the fridge and decided to make them. I ended up with a few more shells than filling, but just used jam to fill the leftovers.
    Oh my, oh my, they are so delicious! What a wonderful treat to bring home for Christmas – if I decide to share, that is!

  35. Could you tell me……..if I substituted maple syrup (I’m a true Canadian! LOL), and cooked the filling a bit longer, would that hurt/work?
    I’m in the Middle East, and can’t seem to find corn syrup!
    Can’t wait to make these…….though I think I will add a little vanilla and toast the pecans a bit first.
    Thank you so much for sharing this recipe…….may just become my new Christmas Day dessert!

    1. I haven’t tried substituting but if you do, you’ll just want to make sure that the filling is about the same consistency as pudding before you go ahead and bake them. Hopefully that helps!

      Please let us know how it works out for you Michelle! Merry Christmas. :)

  36. Best recipe ever!!! I made two batches of these and each time they turned out perfectly. Also, I froze them for two days and they were FAB!!! THANK YOU so much for sharing.

  37. I’m not a fan of pecan pie, but decided to try these out for a variety of Christmas cookies. I am now a huuuuge fan of pecan pie cookies! They were so easy to make that I was going to forget putting this batch out and eat them all myself! I maintained control and ate only the one and left one out for the BF. I am freezing the rest so I’ll let you know how they turned out since everyone had been asking. Thanks Holly!

      1. Just had a cookie straight from the freezer (don’t know if it’s a western PA thing but we all love cookies from the freezer), and it was delish! The texture of the pie crust actually reminded me more of a cookie when it was frozen. But to all those who have been asking if these can be frozen I would have to say YES. Defrosting them, they aren’t as crispy as the fresh ones but they were still really really yummy and I still have to try to refrain from eating them all right now…

  38. Made these this last weekend, were so easy to make and everyone loved them. However my filling did run out of them some more than others. I’m making these again tomorrow and I am going to try maybe just a little less filling. Thank you for this recipe will make these every holiday! If you have any suggestions on how to keep filling in please let me know ;)

  39. I made these at Thanksgiving and they were great! Like some of the comments above though, I couldn’t get the edges to fold up properly. Is there a certain technique to get them up and to stay up? However my filling did not run off so it was fine. Also I’m curious can these be frozen? Thanks

    1. I haven’t tried freezing these so I can’t say for sure…

      As far as the dough, mine folded up quite easily (I used Pillsbury) so it may be related to the dough or even the temperature of the dough!

  40. Maybe I should have read over all of the comments…
    Can these be frozen for a week?
    This recipe looks like the Pecan Pie I make especially for my sweet husband (It only makes him sweeter).
    I certainly be trying this recipe in a couple of days for giving at Christmas!

  41. Made a double batch for a holiday party yesterday. Skipped the chocolate. My circles were about 2-1/2″ and I got almost 4 dozen out of this. Use 3 and one half 9 inch deep dish pie crusts. I did turn up little edges but also used a very scant tablespoon. They are delicious. Got rave reviews. Almost a praline on a crust. Used parchment paper – excellent. Will do them again. Very easy, very quick. Thanks for the cooking suggestion – low and slow. And, I did mix everything together before putting in the pan. Suspect that is the best process to avoid scrambled eggs!

  42. Do these cook as a crispy cookie? Or moist? I am wondering how to make it so I can send to my hubby on deployment. He loves pecan tarts/pie.

    1. I haven’t tried it but I am sure it would be just fine! I would refrigerate it over night and bring it to room temp before baking.

  43. I don’t eat corn syrup, but I do eat maple. Would I have to adjust the amount since it is a different consistency and sweetness?

    1. I haven’t tried it so I can’t say for sure but I find maple syrup to be much thinner in consistency than corn syrup. I’m not sure if it would set up properly. If you do give it a try, we’d love to hear how it works for you!

  44. I tried these and they were amazing. I didn’t have a round cookie cutter so I used one shape like a Christmas tree lol. They still came out delicious. I took them to a carry – in at work. Everyone wanted the recipe. One coworker took a few home and later texted me “I think my husband loves your pecan thingamajigs more than me!” The only issue I had was when the filling was done I found myself picking out pieces of cooked egg. Any way to prevent that from happening?

  45. I couldn’t quite get the folding to work how I wanted to so I just lined my cupcake sheet with squares of wax paper and pressed the circles of dough into them, and then put the filling into it. They came out more like tarts, but they were just as delicious and incredibly easy to remove from the pan. I simply pulled up the wax paper and popped them out. We had some left over dough, so I just brushed some butter on them and spoiled brown sugar,cinnamon, and pecans on it and rolled it, came out great, too. All in all, I really enjoyed how easy this was to make, and it came out quite delicious too.

  46. I made these for Thanksgiving and they were a huge hit! I used cookie dough instead of the pie crust because I could not find it at the grocery store. I’m excited to try them again with the crust because the cookie dough made them very sweet. Still they flew! Thanks for the recipe!

  47. We made these this weekend and loved them. It was easy and they are delicious!! We decided not to add chocolate on the top. Thanks for the recipe!!

  48. Holly, thank you! I was looking for a new cookie recipe for this Christmas that would really WOW! This does it. I didn’t think it would need the chocolate drizzle – but it does. That is what really makes it special. Love these!

  49. I am not a baker…but this recipe was easy enough even for me! They turned out great and my family love them. Instead of sitting down to a big piece of pecan pie…a couple of these do the trick! (if you can stop lol) Thank you for the recipe!

  50. I just made this for Thanksgiving and they came out great. Everyone loved them. I didn’t fold the sides and I made the recipe a little more thick, by adding more pecans. They did not leak over.

  51. I just made these, and they came out amazing!!! I HIGHLY RECOMMEND USING HERSHEY’S CINNAMON CHIPS INSTEAD OF CHOCOLATE IF U CAN FIND THEM

  52. My Son LOVES Pecan Pie! Going to make these for his birthday this year instead of pie! I better double the batch!
    Happy Thanksgiving & thank you for such an awesome recipe!

  53. You failed to include a few very important instructions which might mean I am tossing out a whole batch of these. I don’t think I should have to dig in the comment area to find out that you wanted the brown sugar PACKED not loose. Also pre baking the pie crust would have allowed the 8 minute baking time. Now I am keeping my fingers crossed as they sit in the oven longer than your recommended time. Please consider updating your recipe. Not everyone is a professional baker or might not be used to baking this sort of thing.

    1. Someone needs some holiday cheer! You did not pay for this recipe and could (should!) have worded your comment/feedback in a much kinder way.

    2. FYI–Brown sugar is generally always measured “packed.” And it pays to read the comments–you learn a lot and get very helpful hints!

  54. These are delish!

    Hubby wanted to do a “trial run” to be sure they were good…. uh huh…suuure… and we LOVED THEM!!!!! I didn’t do the chocolate the first time, but I think it’ll make them just extra special for Thanksgiving. :)

    If you haven’t tried them yet- they’re so easy. It took me like 30 minutes start to eating. :)

  55. I just made these. I followed the instructions exactly and they look nothing like the picture. The filling even after being cooked sits on top of the pie crust but in the picture it looks like it melted into the crust a bit which is what I was hoping for. I tasted and they were not sweet or salty, they were just really bland. I didn’t use chocolate drizzle but maybe that will spruce them up. I wish I had as much luck as everyone else! Thanks for the recipe, I will try again and see if I can do better

  56. Great recipe. I used puff pastry and my cookie cutter was a little smaller than 3 in. Made 16 cookies with a little bit of filling left over. They were delicious.

  57. I cannot wait to try these and all the comments and suggestions will be very helpful.. thank you.. I am not a big fan of Pecan Pie because it is so heavenly sweet, but these little beauties seem just the right size to get my pecan fix.. I am looking for some great cookie recipes for my husbands Christmas Party and as gifts and I am hoping this recipe will be a big hit.. Thank you for sharing ~Suzy-in-Colorado-

  58. These look fantastic. I used to make a mixture like this except I would break graham crackers into rectangles and lay them in a single layer on a cookie sheet. Then I poured the mixture over the graham crackers, baked them and they were so good. The graham cracker would stay a rectangle but would soak up the mixture so that they were covered completely and they were chewy. I used tin foil with folded up sides to make clean up easy.
    Ok now I want these:-) Absolutely going to make these. Thanks for the recipe.

    1. Hi Rhonda what was the baking time for your cookies an the pecan pie mixture how thick was it when you did it
      I am looking for quick recipes for cookies

  59. These look great! I was curious though.. How long do they last? I want to give them as a gift potentially and was curious if they would still tast good a couple days later?

  60. I’ve just fished making these and they seem to have turned out perfect. Not a big pecan eater, but the home I’ve recently came with a Pecan Orchard. I have to do something with all of these pecans. My pecan pies are awesome, (I’m told), so I just know everyone’s going to love your Pecan Pie cookies! Your recipe is very close to the pie recipe that I use. Thanks for sharing this!

  61. These are great!!!! I love these cookies. Instead of chocolate I suggest caramel makes them almost melt in your mouth they taste so good!

  62. Oh good gracious me! These look like they came directly from the doorstep of heaven! Will be making these…no doubt! Thanks for sharing!

  63. Hi Holly,
    I can’t wait to try these fabulous cookies! Thanks so much for sharing them with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    1. I haven’t tried it on just foil so I’m not sure if it would stick. If you do try it, I would curl the edges up a little bit extra and grease the foil well.

    2. No sure but I have found cooking with foil will make the bottoms of you cookies cook up faster & result in sometimes burning of the bottoms. If you have waxpaper, you are better off with that.

  64. Hi Holly! New to your site. Wonderful recipes etc. Definitely going to make these. I was thinking though about putting the dough into the bottom of muffin pans bringing it up a little around the edges. As well as experimenting with pan sizes and filling amounts ranging from the minis to the jumbos. Would eliminate run off of the filling I would think. Also going to experiment with adding a cheesecake mixture for bottom layer, cooking the pecan filling a tad on the thicker side and maybe changing up the crust to go with both toppings. Maybe a sturdy butter cookie. This is what happens when you have wee morning munchies and no sleep lol. #megamunchies

  65. I just made these. Not a fan of the Pillsbury
    pie crust. Good concept, but next time I will
    use my shortbread recipe for the crust. Being
    a southern cook, not real pleased with the
    outcome of the pie filling. Will use my stand
    by recipe for pecan pie. To this recipe I would
    add some vanilla. Great idea and they taste
    Yummy! Will make again for Christmas!

  66. What am I missing? I tried this recipe twice as written and ended up with scrambled eggs! The second time I was on the lowest setting of my range and was mixing rapidly as the heat came up. Any ideas?

    1. I’ve made this several times and I haven’t had that problem so I can’t say for sure why yours didn’t work out. Did you try combining the ingredients before the pan was heated (so the eggs were mixed in before it started heating)? Did you add the full amount of corn syrup?

      Hopefully someone else here has some suggestions for you…

  67. Now this is my kind of cookie! Your recipe was very popular last week at our party so you will be featured this week! It is our 100th Wonderful Wednesday Blog Hop and we expect a big turnout. See you there!

  68. I’m trying to make these as I type. It seems to take a long time for mixture to thicken. Been cooking it for about 30 minutes. I did quadruple the recipe so maybe that is the issue. First time trying. Also bought Walmart brand pie crust as they were out of Pillsbury. Until reading comments was unaware of the salty issue with this brand of crust. Still hopeful they turn out as good as the picture here looks. I will keep you posted.

  69. I made two batches of these today: first , as the recipe calls for & second , I added coconut and cranberries. Both were delicious!!!! They did spread both times but the excess that ran out was small and because of the parchment I was able to peel it away and still have a round cookie & the excess became my “taster”

  70. Would it help to temper the eggs first, adding a little hot liquid and stir,stir,stir, before pouring eggs into pie? This is standard operating procedure any time I use eggs and hot liquid, and also the way I mix eggs in for my pecan pies.
    I’ve tried white sugar and brown sugar in my pies- and prefer the white. Can I substitute white sugar equally? And high five to you for using the dark corn syrup- makes all the difference in the world in flavor.

  71. I’m looking for the perfect idea for a Holiday work (husband’s) party. Last years cake won me a trophy in the annual baking competition! I’ve printed, read (and re-read) the directions, and also jotted down important notes from all the comments! I’m now feeling confident enough to attempt these beauties! Trial run tonight, stay tuned for emergency questions! *LOL*

  72. I will never make these again. The result was so delicious, I devoured half of them before the chocolate had a chance to set up. The rest were gone within 24 hours.

    Tip: I was afraid the generic plastic bag might not hold up to being microwaved. I used a pair of tongs to suspend the corner of the bag in boiling water until the chocolate chips were sufficiently melted. Worked great.

  73. just made these cookies and they are delicious – used homemade pie crust – did not pre-cook pie crust – filling is amazing and not sweet like I thought they would be. Follow the instructions to the tee – low and slow for the filling is exactly right – making a lip on the pie crust a must.

  74. These look amazing! I think I’ll take these to my family’s Thanksgiving. Would melted caramels taste good as a drizzle, too?

  75. I couldn’t wait to try this recipe. My results were a tender, slightly underdone home made crust, thin, but set, filling and stale pecans. I got 12 cookies out of a single crust pie crust recipe. The recipe didn’t say anything about pre-baking the crusts, so I didn’t, but will try that next time. I was unclear about the directions to cook the filling until it’s “slightly thickened, like pudding”. I’m concerned that I didn’t cook it long enough because I had enough to make about 6 more cookies. The melted chocolate really made it special. I’m going to try again and pre-bake my crusts, cook the filling until it’s thicker and either toast the pecans or use fresh ones. My first results were good, but not something that I’d serve with confidence. I’m looking forward to trying again. Thanks for the recipe, what a neat idea.

    1. Thank you for sharing your feedback! I didn’t precook my crust but my crust was not homemade so that would definitely make a difference! While making this recipe I tried several variations of the filling including cooking it completely and not cooking it at all! The best results were when the filling was partially cooked on the stove top (not too runny and wasn’t dry in the end). If you have the chance, please stop back and let us know how your pre-cooked crusts work out for you!

      1. Hi Holly, just tried this as my 2nd ever cookie attempt. Pretty pleased with the results even if mine don’t look quite as polished as yours. Used Pilsbury pie crust and added a splash of vanilla and cognac. I have no idea what it’s like to make pudding so I cooked for almost 10 minutes constantly stirring until I could pass the spatula through the pan and the 2 sides slowly filled back together. However I may have over done it as i had to use a spoon to spread the filling within the mini “tartlet” because my first 3 tester cookies kinda stayed a blob and didn’t spread out at all. Ended up baking for an extra 2 minutes as well because the filling was thicker than I presume yours was.
        All in all a great mini pecan pie cookie, love it.

    2. I agree. Mine turned out horrible. Used Pillsbury pie crust, it came out raw. And the filling ran everywhere. I will also try cooking the filling longer and precooking the crust.

  76. Just wanted to add that I had a bit of pastry left over, and popped it into the oven, with some butter/cinnamon/sugar. Just took a bite, and it was salty, as well…. That’ll teach me to buy the Wal Mart brand, instead of Pillsbury, which I normally buy!

  77. Thanks for the recipe! I just finished making them, and sampling… Running a test, before the holidays.. lol. The presentation is wonderful, but I thought they were a bit salty. I’d probably cut the salt, in half, if not omit it, completely. I also might try to do these, with a butter type cookie base, instead of pastry. Thanks again!

    1. Thanks for the tip and letting us know it had to do with the pastry brand! I didn’t realize that the Walmart brand had such a salty flavor… might be great for a savory recipe!

    1. Use honey with a little sugar added for the usual thickness, or apple juice concentrate simmered and cooled so it’s thicker. When I did the juice everyone LOVED it but they were softer/more moist. I didn’t try adding honey or sugar to the concentrate. but I think that would work also for a sweeter moist result.

    1. I made thes last year and froze them. They froze very well, and were my favorite cookie. I need to be careful not to overbake. Darned oven.

  78. How important is the folding up in step 3? They seem to flatten out while baking. If you just put a dollop of the filling in the middle only (knowing it will spread), would that work? The folding up is the only part of this recipe that seems a bit labour intensive if you were making a larger volume of the cookies.

    1. The folding just takes a few seconds for each cookie. I think if you skipped this step the filling would leak out. If you put less filling, it may seem like too much pastry and not enough filling.

      That being said, I didn’t try it!

  79. Hi Holly!! I have a cookie exchange coming up do you think these would work and hold up well if I made them smaller? Like 2″? I need six dozen! :)

    1. I think they may hold up but you will need to play with the amount of filling you put in. I’d suggest trying a small batch to test them. :)

      1. I made these over the weekend and I think my circles were a little smaller than 3″. They overflowed the circle and spread big time, even when I put in a little less filling – didn’t look very pretty, but were delicious. Took them to a party and got asked for the recipe by two people. I’ll make these again and play with the amount of filling so they don’t overflow.

  80. did you give these folk permission to post? i wasn’t able to get to your actual recipe until someone linked it in the comments.

    regardless – these look DELISSSHHHHHHH!! love pecan pie – will HAVE to try these! glad I was able to find this :)

    1. Thanks so much for stopping by Marla! I hope you enjoy these as much as we did!

      (I’ve asked them to add my link so readers can find the recipe!).

    1. I guess I turned up my edges too much. They look like tartlets and not cookies! Excellent Recipe. (I got 21 cookies out of my home-made pastry dough).

        1. 2 cups of tender flake lard, use pastry blender to cut in 4 cups of flour and a tsp of salt. When well blended and crumbly mix in 20 oz of ice water. Only mix it, by hand, enough so that all the flour is mixed in. Do not over mix. It will be sticky. Cover and refrigerate over night. Best and easiest pie crust ever. Should get you about six 9 inch pies. :)

    2. I just made these and they were/are so good! (I really didn’t eat them all) BUT I used a cupcake pan to get the 1/4 in sides so the filling wouldn’t fall out and it worked great! Didn’t need the parchment paper. Use crushed walnuts and they are a keeper too… Thanks!