Pecan Pie Cookies

5 from 2 votes

Cake mix cookies and pecan pie filling are combined to create the most amazing cookie bites ever.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 108kcal

Author: June Albertson-Dick

Preheat the oven to 350 degrees. Prepare a mini muffin pan by spraying each cup liberally with non-stick cooking spray.
Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add melted butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie.
Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from the oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press the middle of the cookie down and create an indentation. Move cookies to the cooling rack and let them cool completely. Continue to bake a second batch if necessary.

Combine melted butter, brown sugar and honey. Stir until they are nicely combined. Add salt and chopped pecans. Stir to combine.

Take a heaping teaspoon of filling and place into the indentation of each cookie cup. Top with a half pecan if desired. Store in an airtight container at room temperature for up to 4 days.

If you don't have a tart shaper, use the end of a wooden spoon. It makes a nice indentation in the middle of the mini pies without any special equipment.

If don't like pecans, try a different kind of nut. Almonds, pistachios and hazelnuts would all work great.