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Chocolate Chip Pecan Pie Cookie Cups – Homemade Recipe

Chocolate chip pecan pie cookie cups combine soft chocolate chip cookie shells with a sweet pecan filling baked until set. Press the warm shells to create wells, then bake the filled cups until the centers reach 160°F.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling 15 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

For the cookie cups
  • 1 nonstick cooking spray for the pan
  • 0.5 cup unsalted butter softened
  • 1 tbsp unsalted butter melted
  • 0.75 cup light brown sugar packed
  • 1 eggs large; for the dough
  • 1 tsp vanilla extract for the dough
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup semisweet chocolate chips
For the pecan filling
  • 0.33 cup granulated sugar
  • 0.25 cup light corn syrup
  • 1 eggs large; for the filling
  • 0.5 tsp vanilla extract for the filling
  • 1 cup pecans chopped

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 350°F.
  2. Coat the cups of a 12-cup standard muffin pan with nonstick cooking spray.
  3. Beat the softened butter and brown sugar in a large bowl with an electric mixer on medium speed until light and creamy, about 2 minutes.
  4. Beat in 1 egg and 1 teaspoon vanilla until combined.
  5. Whisk the flour, baking soda, and salt in a medium bowl.
  6. Mix the flour mixture into the butter mixture on low speed just until no dry flour remains.
  7. Stir in the chocolate chips.
  8. Divide the dough among the muffin cups, using about 3 tablespoons per cup.
  9. Press the dough over the bottom and up the sides to form a shell.
  10. Bake for 8 to 10 minutes, until the edges look set.
  11. While the shells are warm, gently press the centers down with the back of a rounded tablespoon to make wells.
  12. Whisk the granulated sugar, corn syrup, remaining egg, melted butter, and remaining vanilla in a medium bowl.
  13. Stir in the pecans.
  14. Divide the filling among the cookie shells, using about 2 tablespoons per cup.
  15. Bake at 350°F for 10 to 13 minutes, until the filling is set and reaches 160°F in the center on an instant-read thermometer.
  16. Cool the cookie cups in the pan for 15 minutes.
  17. Loosen the edges with a thin knife and lift the cookie cups out.
  18. Cool completely.

Notes

Press the centers down while the shells are warm so the filling has room. Refrigerate in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and chocolate chips.