Pecan Pie Cookies These pecan pie cookies are great for any occasion! With a thin flaky crust and an amazing layer of the nutty caramel pecan pie filling, these cookies passed any age! The perfect combination of sweet, nutty, salty makes these cookies addictive. And the chocolate drizzle makes this pretty and irresistible. Eat it as is or serve it with fresh whipped cream on top. Either way, these cookies are delicious! And the secret to having an amazing pecan pie cookies is consistency. Make sure that the consistency is right, not too runny, not too thick. INGREDIENTS 1 prepared single pie crust (homemade or purchased, I used Pillsbury) 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 How to make Pecan Pie Cookies Step 1: Ready the oven. Preheat it to 400 degrees. Step 2: Combine the butter, pecans, brown sugar, corn syrup, salt, and eggs in a large non-stick pan. Cook over medium-low heat on a stovetop just until thickened, Make sure to not dry it out, just slightly thickened and about a consistency of a pudding. Once thickened, remove from the heat. Set aside. Step 3: Undo the dough and cut into circles using a 3-inch cookie cutter. Then, gently fold the circles about 1/8 to 1/4-inch up on the edges. Step 4: Then, put a tablespoon of the pecan mixture into the circles. Step 5: Transfer the filled circles onto a parchment-lined pan. Step 6: Place inside the preheated oven and bake for about 8 minutes or until the filling is just set. Once set, remove from the oven and cool on a wire rack. Step 7: In a small Ziploc bag, put the chocolate chips and microwave for 15 seconds or until almost melted. Cut a little the corner of the bag and drizzle the almost melted chocolate over the cooled cookies. Let them cool.

These pecan pie cookies are great for any occasion! With a thin flaky crust and an amazing layer of the nutty caramel pecan pie filling, these cookies passed any age! The perfect combination of sweet, nutty, salty makes these cookies addictive. And the chocolate drizzle makes this pretty and irresistible. Eat it as is or serve it with fresh whipped cream on top. Either way, these cookies are delicious! And the secret to having an amazing pecan pie cookies is consistency. Make sure that the consistency is right, not too runny, not too thick.

INGREDIENTS

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

How to make Pecan Pie Cookies

Step 1: Ready the oven. Preheat it to 400 degrees.

Step 2: Combine the butter, pecans, brown sugar, corn syrup, salt, and eggs in a large non-stick pan. Cook over medium-low heat on a stovetop just until thickened, Make sure to not dry it out, just slightly thickened and about a consistency of a pudding. Once thickened, remove from the heat. Set aside.

Step 3: Undo the dough and cut into circles using a 3-inch cookie cutter. Then, gently fold the circles about 1/8 to 1/4-inch up on the edges.

Step 4: Then, put a tablespoon of the pecan mixture into the circles.

Step 5: Transfer the filled circles onto a parchment-lined pan.

Step 6: Place inside the preheated oven and bake for about 8 minutes or until the filling is just set. Once set, remove from the oven and cool on a wire rack.

Step 7: In a small Ziploc bag, put the chocolate chips and microwave for 15 seconds or until almost melted. Cut a little the corner of the bag and drizzle the almost melted chocolate over the cooled cookies. Let them cool.

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