Pecan Tassies with Brown Sugar Caramel Filling

This Pecan Tassies recipe is perfect for holidays or entertaining and sure to be a hit! They’re gooey and bursting with buttery caramel flavors. Brown sugar and caramel filling add a creamy, fudgy texture to cake-like cookie outside. 

I think I’m obsessed with pecans in baking, especially in my Butter Pecan Cake. Thanksgiving may have past, but fall is still here to welcome this delicious, nutty flavor. Let these pecan tassies bring a little extra joy to your holiday season.

These appear like any other cookie cup but have a sweet surprise when you bite into one. Gooey caramel oozes out to give you an extra sweet delight to your taste buds. 

How to Make Pecan Tassies

For the cookie cup

1. In a large bowl, beat together cream cheese and cup butter on medium speed until light and fluffy.
2. Gradually add flour, beat on low until just combined and forms to a large ball.
3. Cover and refrigerate for at least 15 minutes to firm up.
4. Preheat oven to 350º F. Roll dough into 1-inch balls. Place into greased muffin pan. Evenly press dough into bottom and up the sides to create cups. 

For the filling

1. In a small bowl combine brown sugar, eggs, and melted butter. Spoon filling into cookie cups (should be about ½ full).
2. Top each with 1-2 pecan halves, set aside.
3. Place caramel bits and heavy cream into a small saucepan over medium-low heat.
4. Heat, stirring often until combined and melted.
5. Spoon melted caramel onto filled cookie cups, just below the top.
6. Top each with 2-3 more pecan halves.

Bake and serve

1. Bake for 20-25 minutes at 350º or until cookie cup edges are golden brown. C
2. Cool 3-4 minutes, remove from pan and place on a cooling rack to cool before serving.

You can serve these pecan tassies with a scoop of Salted Butterscotch Ice Cream. The creamy, sweet and slightly salty flavors would complement the pecan flavors.

Extra tips for making cookie cups

• Grease the muffin pan before adding the cookies dough
• Don’t press the cookie dough too thin or it will be harder to remove and may crack during baking
• These cookies cups can be frozen. Wrap them tightly in plastic wrap, foil, and seal in an airtight container
• If you don’t have pecans hazelnuts would work well in the recipe

Should you add cream when melting caramel?

• Yes, this prevents it from hardening back up during cooling, and instead keeps it soft and chewy. Adding heavy whipping cream to the caramel bits while melting changes the structure of the caramel. 
• Cream or butter can be added to chocolate while melting for the same effect

So go ahead and spread some extra holiday joy to your loved ones, friends and family with these Brown Sugar Caramel Pecan Cookie Cups.

Products used in this recipe:

Stainless Steel Measuring Cups and Spoons Set
3-Piece Mixing Bowl Set, Blue/Green/Yellow
Cuisinart 5-Speed Hand Mixer
Covered 12-count Muffin Pan

More Recipes With Pecans You May Like: 

• Swirled Vanilla Cheesecake and Chocolate Brownie Bars
• Pumpkin Bread with Maple Glaze
• Chocolate Pecan Cookies with Caramel Drops

Other dessert recipes you must try:

• Strawberry Lemon Cream Breakfast Tarts
• Brownie Sundae with Caramel Sauce
• Cookies and Cream Raspberry Parfait
• Nutella and Chocolate Fudge Cake
• Sweet and Salty Dark Chocolate Bark
• Chocolate Almond Cupcakes
• Peanut Butter Honey Butterscotch Bars

Brown Sugar Caramel Pecan Tassies

Written by Matt | Plating Pixels

Brown sugar and caramel filling add a creamy, fudgy texture to the cake-like cookie outside of these Pecan Tassies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Cookie

Cuisine American, French

Servings 12

Calories 446 kcal

Ingredients

  

1x2x3x

Cookie cups

• 6 ounces cream cheese softened
• ¾ cup butter softened
• 2 cups all-purpose flour

Brown sugar caramel filling

• ¾ cup packed brown sugar
• 2 eggs
• 1 tablespoon melted butter
• 3 ounces caramel melting bits
• 2 tablespoons heavy whipping cream
• 2 cups pecan halves

Instructions

 

• For cookie cup: In a large bowl, beat together cream cheese and ¾ cup butter on medium speed until light and fluffy. Gradually add flour, beat on low until just combined and forms to a large ball. Cover and refrigerate for at least 15 minutes to firm up.
• Preheat oven to 350º F. Roll dough into 1-inch balls. Drop into bottoms of a greased muffin pan. Evenly press dough into bottom and up the sides to create cups.
• For filling: In a small bowl combine brown sugar, eggs, and 1-tablespoon melted butter. Spoon filling into cookie cups (should be about ½ full). Top each with 1-2 pecan halves.
• Place caramel bits and heavy cream into a small saucepan on medium-low heat. Heat, stirring often until combined and melted. Spoon melted caramel onto filled cookie cups, almost to top. Then top each with 2-3 more pecan halves (see animated photo in post above).
• Bake for 20-25 minutes at 350º or until cookie cup edges are golden brown. Cool 3-4 minutes, remove from pan and place on a cooling rack to cool before serving.

Notes

• Grease the muffin pan before adding the cookies dough
• Don't press the cookie dough too thin
• These cookies cups can be frozen. Wrap them tightly in plastic wrap, foil and seal in an airtight container
• If you don't have pecans hazelnuts would work well in the recipe

Nutrition Facts

Brown Sugar Caramel Pecan Tassies

Serving Size

 

1 pecan tassie

Amount per Serving

Calories

446

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

12

g

75

%

Cholesterol

 

79

mg

26

%

Sodium

 

188

mg

8

%

Potassium

 

156

mg

4

%

Carbohydrates

 

37

g

12

%

Fiber

 

2

g

8

%

Sugar

 

19

g

21

%

Protein

 

5

g

10

%

Vitamin A

 

660

IU

13

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

59

mg

6

%

Iron

 

1.7

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword caramel pecan cookies, easy caramel cookies, easy pecan cookies

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Recipe adapted from Taste of Home