Pecan Pie Cookies


What’s better than pecan pie?? Mini pecan pies drizzled with chocolate!


  • 2 frozen pie crusts
  • 4 Tbsp. butter, melted
  • 1 c. chopped pecans
  • 2/3 c. packed brown sugar
  • 1/2 c. corn syrup
  • 4 eggs
  • 1/2 tsp. salt
  • 1 c. mini chocolate chips


  1. Preheat oven to 400*.
  2. In a medium sauce pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook over medium-low heat just until thickened. Remove from heat and set aside.
  3. Unroll dough of pie crust and using a mason jar lid (or legitimate cookie cutter), cut out circles. Fold up the corners just enough to make a lip that will hold the filling in the center of the cookie.
  4. Spoon about 1 Tbsp. of the pecan mixture into each circle.
  5. Place on parchment lined pan and bake 8 minutes or until the filling is just set. Remove from oven and cool on a rack.
  6. Place chocolate chips in a small Ziploc bag and microwave in 15 intervals to melt the chocolate. Careful snip a bottom corner and drizzle over the cookies. Allow to complete cool before devouring.

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