Pecan Pie Cookies –



1 prepared single pie crust (homemade or purchased, I used Pillsbury)

2 tablespoons butter, melted

1 cup pecans, chopped

1/2 cup packed brown sugar

1/4 cup corn syrup

2 eggs

1/8 teaspoon salt


1/4 cup semi sweet or milk chocolate chip for decorating.



Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs.

Cook on the stove top 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.


Unroll dough and using a 3 inch cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle.


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.


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.

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