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–+ servings

Butter Pecan Cookie Cups

Ania
These Butter Pecan Cookie Cups are made with loads of butter, brown sugar, and toasted pecans. They are thick and chewy cookie cups that come together with no chill time!
5 from 1 vote

Ingredients
 
 

For the toasted pecans

  • 1 cup pecans chopped
  • 2 tbsp butter

For the cookie dough

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!