Pecan Pie Cookie Coup

Sugar-cookie cups with brown-butter pecan-pie filling

Buttery sugar cookie cups filled with a rich, gooey pecan pie center. Refrigerated dough keeps it fast, while browned butter and toasted pecans give it a homemade, bakery-quality finish.

Equipment Needed

• Baking sheets (2)
• Parchment paper
• Small saucepan
• Mixing bowls (2)
• Wire rack

Pecan Pie Cookie Coup

Buttery sugar cookie cups filled with a rich, gooey pecan pie center. Refrigerated dough keeps it fast, while browned butter and toasted pecans give it a homemade, bakery-quality finish.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 24 Cookies

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Cookie Base

• 1 package (16.5 oz) refrigerated sugar cookie dough (Pillsbury recommended)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Pecan Pie Filling

• 1 cup pecan pieces
• 2 tablespoons unsalted butter
• 1/2 cup dark brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon kosher salt

Finishing

• Flaky sea salt for garnish (optional); optional

Method

 

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Spread pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Set aside to cool.
3. Melt butter in a small saucepan over medium heat, swirling until golden brown and nutty, about 2-3 minutes. Cool for 5 minutes.
4. Place cookie dough in a bowl and knead in the vanilla and almond extracts until evenly incorporated.
5. In a second bowl, stir together toasted pecans, brown sugar, browned butter, egg, vanilla, almond extract, and salt until well combined.
6. Divide dough into 24 portions, about 1 tablespoon each. Roll into balls and space 2 inches apart on the baking sheets. Press a deep indentation into each with your thumb or the back of a teaspoon.
7. Spoon about 1 teaspoon filling into each indentation, coming close to the top without overflowing.
8. Bake for 12-14 minutes, until edges are lightly golden and filling is bubbling and set.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm, if using.

How to Know It's Done

• Oven: 350°F
• Done when cookie edges are lightly golden and the filling is bubbling and set, 12-14 minutes.

Cook's Notes

• Browning the butter and toasting the pecans are the two upgrades that make these taste homemade rather than store-bought; don't skip them.
• Filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before filling so it spoons easily.
• Best within 24 hours while the centers are still soft. Store airtight at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 2 months.