These Butter Pecan Cookie Cups are thick and chewy cookie cups that come together in one bowl. They are made with loads of butter, brown sugar, and toasted pecans. Baking them in a muffin tin makes them perfectly round every time!
After making my Butter Pecan Cookies I knew I had to make a cookie cup version!
I love baking cookie cups because they spread out perfectly every time. Before mixing in the pecans, I toasted them with some butter. This elevates the flavours so much!
These are perfectly chewy and crunchy from the pecans. They are hard to resist and delicious in every way.
Step by step instructions
Here is how to make and bake these Butter Pecan Cookie Cups. You will need a well-greased muffin pan, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Toast the pecans. In a pot, melt the butter, Then add the chopped pecans and stir for 2-3 minutes on medium-high heat until toasty. The smell of toasted pecans will fill the air. Remove from the heat and transfer into a heat-proof bowl to cool.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 - Whisk butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl for 2-3 minutes until smooth.
Step 4 - Whisk in eggs and vanilla. Add the eggs and vanilla. Continue whisking for another minute or so.
Step 5 - Add in dry ingredients. Mix the dry ingredients in gently with a spatula until just combined. Don't over-mix!
Step 6 - Mix in pecans. Add the toasted pecans and stir a few times to evenly distribute. Once again, don't over-mix!
Step 7 - Scoop. Add 2 tbsp per muffin tin, this recipe makes 14 cookie cups total. I used an ice cream scooper which helps create even scoops every time. Add a pecan in the center of each.
Bake the cookie cups for 18-22 minutes or until the tops are a golden brown and the middle is slightly underbaked. The cookies will continue to bake as they cool!
FAQ
How do I store these cookie cups?
These cookie cups are best served fresh and stay good on your counter for 2 days. Store in an airtight container in the fridge for up to 5 days.
Why are my cookie cups cakey?
Either the flour was over-measured (make sure to use a gram scale), or the dry ingredients were mixed for to long. It's crucial to mix only until combined, anything more can affect the bake!
Do I have to toast the pecans?
No. You can just add them raw and chopped.
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Butter Pecan Cookie Cups
Ingredients
For the toasted pecans
- 1 cup pecans chopped
- 2 tbsp butter
For the cookie dough
- 1 cup butter melted
- 2/3 cups white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 tbsp vanilla
- 2 1/4 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350℉/176℃. Grease a muffin tin very well with oil and set aside. Chop the pecans.1 cup pecans
- In a pot over medium heat, melt the butter. Then add the chopped pecans and stir for 3-4 minutes on medium-high heat until the aroma of toasty pecans fill the air. Remove from the heat and transfer into a heat-safe bowl to cool.2 tbsp butter, 1 cup pecans
- In a bowl, add the dry ingredients. Stir to combine and set aside.2 1/4 cups all-purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt
- In a large bowl, add the butter, brown sugar, and white sugar. Whisk to combine.1 cup butter, 2/3 cups white sugar, 1/2 cup light brown sugar
- Whisk in the egg and vanilla for another minute until well combined.2 eggs, 1 tbsp vanilla
- Add the dry ingredients in and with a spatula, gently fold just until mixed together. Do not over-mix!
- Add the toasted pecans and stir in a few times, once again, do not over-mix!
- Scoop the cookie dough between the muffin tin evenly. I used a 2 tbsp cookie scooper and made 14 cookie cups total. Place a pecan in the center of each cookie cup (optional).
- Bake for 18-22 minutes. The edges will be golden brown, and the middle will look slightly underbaked. It will continue to cool as it bakes!
- Allow to cool, then gently run a knife around the edges to pop them out. Enjoy!
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