Brown sugar and caramel filling add a creamy, fudgy texture to the cake-like cookie outside of these Pecan Tassies.
Cuisine American, French
Keyword caramel pecan cookies, easy caramel cookies, easy pecan cookies
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Author Plating Pixels
Brown sugar caramel filling
¾cuppacked brown sugar
3ouncescaramel melting bits
2tablespoonsheavy whipping cream
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.
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