Ingredients
Scale
- 1 package Pillsbury Sugar Cookie Dough
- 1 1/2 cups chopped pecans
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/3 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare muffin top pan with baking spray.
- Slice cookie dough into 1/2 inch slices.
- Place one slice into each area of the pan.
- Bake for 10 minutes or until the cookies are golden on the edges.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt; bring to a boil over medium heat and boil for 2 minutes.
- Remove from heat and stir in chopped pecans and vanilla extract (and rum extract if using).
- Allow cookies to completely cool in the pan before removing.
- Place 2 heaping tablespoons of pecan filling into each cookie cup.
- Allow filling to cool and set before serving.
Notes
Use a muffin top pan for the best shape and depth. Let the cookies cool completely before adding the filling to prevent melting. Dust with powdered sugar for an elegant finish if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg