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Rich Pecan Pie Mini Indulgence

If you love pecan pie but want it in cookie form, you're going to flip for these! They've got that same gooey, caramel-y filling with toasted pecans on top, all nestled in a buttery cookie base. Fair warning: people will be asking for this recipe, so maybe bring copies to the exchange!
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 30 servings
Ingredients Method

Ingredients
  

  • Cookie Base:
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • Pecan Pie Topping:
  • 2 tablespoons unsalted butter melted
  • 1/2 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups chopped pecans toasted

Method
 

  1. Preheat oven to 350°F. Spray mini muffin tins with cooking spray or grease well with butter.
  2. For the cookie base: Beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Mix in egg yolk and vanilla until combined.
  3. Add flour and 1/4 teaspoon salt, mixing just until dough comes together. It will be slightly crumbly but should hold together when pressed.
  4. Roll dough into 1-inch balls and press into the bottom and up the sides of each mini muffin cup, creating a small well in the center.
  5. For the topping: Whisk together melted butter, 1/2 cup brown sugar, corn syrup, egg, vanilla, and 1/8 teaspoon salt until smooth.
  6. Stir in the toasted chopped pecans until evenly coated with the mixture.
  7. Spoon about 1 teaspoon of pecan filling into each cookie cup, filling almost to the top (they won't rise much).
  8. Bake for 15-18 minutes until the filling is set and the edges are golden brown.
  9. Cool in the pan for 10 minutes (this is important—they need time to set!), then carefully run a knife around the edges and transfer to a wire rack to cool completely.