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Pecan Pie Cookie Cups

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

9 responses »

  1. Wow! I have got to try these out! Thanks for an awesome party idea!

    Reply
  2. I love that you are honest… but I’m being honest when I say these look perfect! I’ve never seen a little wooden tart shaper before!

    Reply
  3. This looks amazing!
    I have one question though, do have an idea for something that could substitue the Corn Syrup?

    Reply
    • Thanks! My filling in these cookies is just a traditional pecan pie filling with dark chocolate. I really have no idea what you could successfully substitute for the corn syrup. My 1st thought was molasses, which would drastically change the flavor (I think it might be an amazing experiment though!). So…when in doubt, google! I found a filling for you that intrigues me- no corn syrup and more like a pecan custard. I’m not positive that this would work in these little cookie shells, but I think it probably would…? It would be an experiment. The recipe is at this site
      Hope this helps! Let me know if you experiment and create something wonderful! 🙂

      Reply
  4. Hi! Found your blog through Pinterest, going to make these tomorrow for a “bake-off” at work. I couldn’t find the exact measurement for the heavy cream (1/4…cup I assume?). Also, it looks like from the picture you use sugar cookie dough? Thanks for the recipe!

    Reply
    • Ah! You caught a typo! Goodness- and this recipe has been posted for such a long time! I will correct both things. Yes, 1/4c. and sugar cookie dough!!! Thank you!!!! Good luck with the bake-off (fingers crossed!)

      Reply

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