Ingredients

The following ingredients have 4 Servings
  • 17.5 ounces sugar cookie dough mix
  • 8 tablespoons unsalted butter (softened )
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1¼ cup pecans (shelled, rough chopped)
  • ¼ cup Karo® Syrup
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ⅓ cup light brown sugar

Instruction

  • Preheat your oven to 375°F. Grease a 24-count muffin tin with nonstick spray, or shortening and a dusting of flour.
  • In a large bowl, mix the cookie dough ingredients until combined and a ball of dough forms. Using a tablespoon-sized cookie scooper, remove balls of dough, and roll them in your hands to perfect the ball size. Add one ball of dough to each space. Using your thumb, make indents in each cookie. Bake for 8 minutes.
  • Meanwhile, mix all the pecan pie ingredients together. Once cookies are parbaked, use a greased wooden spoon and insert the end into each cookie to make space for the pecan pie filling. Scoop ¾ tablespoon of filling into each.
  • Return cookies to the oven and bake for an additional 8-10 minutes. Cookies will be slightly golden brown and feel firm to the touch. Allow cookies to cool for 5 minutes before transferring them to a wire rack.