Pecan Pie Cookies

Pecan Pie Cookies

Pecan pie is always a favorite.  I mean, what is not to love, that deliciously sweet, caramel-y, nutty filling with a flaky pastry.

These are surprisingly quick and easy to prepare. I used Pillsbury refrigerated crust in this recipe however, you can use whatever crust is your favorite. When making the filling, be sure to stir constantly over low heat or you’ll end up with scrambled eggs.  Low and slow is definitely the way to go on this recipe.

The pie filling will most likely very slightly overflow when baking, I very highly recommend baking these on parchment paper as the sugar caramelizes.  If you don’t use parchment, they will most likely will stick to your baking pan.

Ingredients:
1 prepared single pie crust
2 tablespoons butter, melted
½ cup pecans, chopped
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt

Optional:
¼ cup semi sweet or milk chocolate chip for decorating

Instructions:
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" 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 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 sandwich bag. 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.