Banana Snickerdoodle Pecan Pie Cups 🥜🍪

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Banana Snickerdoodle Pecan Pie Cups
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Banana Snickerdoodle Pecan Pie Cups

Recipe by SM
0.0 from 0 votes
Difficulty: Easy

This Pecan Pie Banana Snickerdoodle Cookie Cup is to die for! They are super easy to make and great treat for any upcoming holiday party. You know I love a cookie cup, so you must try!

Servings

12

servings
Prep time

25

minutes
Cooking time

25

minutes

Ingredients

  • Banana Cookie Dough:

  • * 1 stick, 1/2 cup salted butter, softened 
    * 1/2 cup granulated sugar 
    * 1/2 cup light brown sugar 
    * 1 large banana, mashed  
    * 1 1/2 tsp vanilla 
    * 1 2/3 cups all purpose flour
    * 1 tsp cinnamon
    * 1 tsp baking soda 

  • Cookie Topping:

  • * 1/2 granulated sugar
    * 1 tbsp cinnamon

  • Pecan Pie Filling:

  • * 6 tbsp unsalted butter
    * 1/2 cup light brown sugar
    * 1/3 cup honey
    * 2 tbsp heavy cream
    * 1 tsp vanilla extract
    * 1 1/2 cup pecans, chopped

  • Crumble:

  • * 1/4 cup brown sugar
    * 3-4 tbsp flour, heat treated
    * 3-4 tbsp unsalted butter, softened

  • Icing:

  • * 1/2 cup powder sugar
    * 2 tbsp milk
    * 2 tsp cinnamon

  • * Optional: Whip cream and cinnamon dusting

Directions

  • Preheat oven to 350 degrees F. Cookie Dough: Combine butter and sugars and beat with a hand mixer or in a stand in mixer till smooth and fluffy. Add mashed banana, we blended ours, and vanilla extract and combine. In a separate bowl combine dry ingredients and add to wet. Beat slowly till dough comes together. You can also combine dry and wet ingredients with a spatula. Prepare a small bowl with cinnamon sugar topping, set aside. Using a small a small ice-cream scooper scoop out 12 balls. Roll them into sugar and place in a muffin pan. Using back of ice-cream scooper press down and make a cavity in the center of the cookie. You can chill these for 15 minutes to help reduce the rising but we did not. Bake for 15-18 minutes. When you take them out of the oven they will have puffed up. Simply take ice cream scooper and press cavity down.
  • Pecan Pie Filling: While cookies cool make pecan pie filling. Combine in a medium saucepan the butter, brown sugar, honey, heavy cream and vanilla extract. Stir at medium heat for about 2 minutes and combine in the chopped pecans. Stir pecans into filling for about 2 additional minutes till pecans are covered and nice and gooey.
  • Crumble/Icing: Heat treat your four at 350 degrees F on a sheet pan for 5 minutes. Combine flour, brown sugar, and softened butter in a bowl and fork together. Combine icing ingredients in a small bowl, optional to put in piping bag.
  • Assemble: Pop cookies out of muffin pan, we use a knife to go around the edges. Take a spoonful of pecan pie filling and place into each cookie cup. Sprinkle crumble and drizzle icing. Optional add whip-cream and dust cinnamon on top. Enjoy!