Gooey Pecan Pie Cookie Cups

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🍪🥧 Gooey Pecan Pie Cookie Cups

If You Have Butter, Brown Sugar & Pecans — Don’t LOSE This Recipe!

If you love pecan pie and soft-baked cookies, this dessert is about to become your new obsession. These Pecan Pie Cookie Cups bake up with crispy, caramelized edges and soft, gooey, custardy centers packed with buttery brown sugar flavor and toasted pecans. They’re rich, simple, and made in one pan — no corn syrup, no fuss.

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📌 Recipe in the Firsτ Coʍmеոτ

🕒 Time & Yield

  • Prep Time: 10 minutes

  • Bake Time: 18–22 minutes

  • Total Time: ~30 minutes

  • Yield: 12 cookie cups

🧁 Ingredients

  • ½ cup unsalted butter, melted

  • 1 cup brown sugar (light or dark)

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1½ cups chopped pecans

Optional (but amazing)

  • 2 tablespoons heavy cream or milk (extra gooey center)

  • Flaky sea salt, for topping

  • Chocolate chips or caramel bits

👩‍🍳 Instructions

1️⃣ Prep

  • Preheat oven to 350°F (175°C).

  • Grease a 12-cup muffin pan well.

2️⃣ Make the Dough

  1. In a bowl, whisk melted butter and brown sugar until glossy and smooth.

  2. Add egg and vanilla extract; mix until fully combined.

  3. Stir in flour, baking powder, and salt just until combined.

  4. Fold in chopped pecans (and cream, if using).

3️⃣ Fill the Pan

  • Divide batter evenly among muffin cups, filling each about ¾ full.

  • Sprinkle tops with extra pecans if desired.

4️⃣ Bake

  • Bake for 18–22 minutes, until edges are set and centers look slightly soft.

  • Do not overbake — the centers should stay gooey.

5️⃣ Cool

  • Let cool in the pan for 10–15 minutes before removing.

  • The centers will set slightly while staying soft and custardy.

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