Ingredients
Method
- Preheat your oven to 350°F (175°C). Generously grease two standard 12-cup muffin tins with nonstick cooking spray (or baking spray with flour). Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed for 2 minutes, until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix on medium speed until just combined, about 30 seconds.
- Add the flour, baking soda, and salt. Mix on low speed until a soft dough forms and no dry streaks remain. Do not overmix.
- Roll the dough into 24 equal balls, about 1 tablespoon each. Place one ball into each greased muffin cup. Use your thumb or the back of a small spoon to press the dough firmly into the bottom and up the sides of each cup to form a shell. Refrigerate the pan while you make the filling.
- In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, heavy cream, egg yolk, vanilla extract, and salt until smooth and well combined. Stir in the chopped pecans.
- Remove the muffin pan from the refrigerator. Carefully spoon the pecan filling into each cookie shell, filling each one about ¾ full (approximately 1 ½ teaspoons of filling per cup). Do not overfill.
- Bake for 18–20 minutes, until the cookie edges are golden and the filling is set with just a slight jiggle in the center.
- Remove from the oven and allow the cookie cups to cool in the pan for at least 15 minutes. Run a thin knife or offset spatula around the edges of each cup, then gently lift them out. Transfer to a wire rack to cool completely.
Nutrition
Notes
Storage: Store cooled cookie cups in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, place cooled cups in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Healthier swap: You can substitute the light corn syrup with pure maple syrup for a more natural sweetener option — the filling will be slightly less sticky but still wonderfully gooey and delicious. Using maple syrup also adds a subtle warmth that pairs beautifully with the pecans.
Salt tip: For a more balanced flavor and a bakery-style finish, sprinkle a tiny pinch of flaky sea salt over the top of each cookie cup right after they come out of the oven. The contrast of salty and sweet makes these completely irresistible!