The pecan pie cookies have a thin flaky crust with a layer of the amazing caramel pecan pie filling that we love so much – these are the perfect cookies for any occasion!
Ingredients
▢1 prepared the crust of a single homemade or purchased cake, I used Pillsbury
▢2 tablespoons of melted butter
▢1/2 cup chopped nuts
▢1/3 cup of packed brown sugar
▢1/4 cup corn syrup
▢2 eggs
▢1/8 teaspoon salt
Optional
▢1/4 cup semi-sweet or milk chocolate for decoration
Instructions
Preheat the oven to 400 degrees F.
Combine butter, nuts, brown sugar, corn syrup, salt and eggs. While stirring constantly, cook on the stove at medium-low heat until thickened (you don’t want it to dry out, just to thicken slightly, like the consistency of pudding). ) Remove from heat and set aside.
Unroll the dough and using a cookie cutter 3″, cut out the circles. Gently fold about 1/8-1/4″ over the edges.
Put a spoonful of the walnut mixture in each circle.
Place on a parchment lined baking pan (lining is important) and bake for 8 minutes or until the filling is ready. Remove from oven and cool on a wire rack.
Optional
Place the chocolate chips in a small Ziploc bag (use the brand, store brands tend to drip). Put in the microwave for about 15 seconds or until almost everything melts. Cut a small corner of the bag and spray the cookies with chocolate. Cool it until ready.
Recipe notes
Calories calculated without chocolate drizzle.