Pecan Mini Kisses Cups are bite-size treats with a tender cream cheese pastry shell, a brown sugar and egg filling, chopped pecans, and milk chocolate in every cup. The chilled dough presses easily into a mini muffin pan, so each cookie bakes into its own little dessert.
Make a batch for holiday cookie trays, potlucks, or an afternoon coffee break. The recipe yields two dozen cups, and the chocolate candy pressed on top after baking gives each one a sweet finish.
Why You’ll Love These Pecan Cookie Cups
- A simple cream cheese dough makes a soft, tender crust.
- Each mini cup holds chocolate, pecans, and a caramel-like brown sugar filling.
- The recipe makes 24 individual portions that are easy to share.
Pecan Mini Kisses Cups
For the Cookie Cups
For the Brown Sugar Filling
For the Topping
Instructions
- Beat the softened butter and cream cheese in a medium bowl until blended. Add the flour and beat well. Cover the dough and refrigerate for about 1 hour, or until firm enough to handle.
- Heat the oven to 325°F (165°C). In a small bowl, stir together the egg, brown sugar, melted butter, vanilla, and salt until well blended.
- Shape the chilled dough into 24 balls, about 1 inch each. Place them in ungreased mini muffin cups about 1 3/4 inches across. Press each ball onto the bottom and up the sides of its cup. Place 2 mini chocolate pieces in each cup, spoon about 1 teaspoon chopped pecans over the chocolate, and fill each cup with the egg mixture.
- Bake for about 25 minutes, or until the filling is set. Lightly press one remaining mini chocolate piece into the center of each cup. Cool the cookies in the pan on a wire rack.
Tips and Variations
- Chill the dough until firm before shaping; this helps it press cleanly into the muffin cups.
- Use a mini muffin pan with cups close to 1 3/4 inches in diameter, as described in the original recipe.
- Chopped walnuts can stand in for pecans. For a less sweet finish, use semisweet mini chocolate pieces if available.
- Add the final chocolate piece while the cups are warm so it settles gently into the center.
Storage
Cool the cookie cups completely, then store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months and thaw at room temperature.
Estimated Nutrition
About 140 calories, 8 g fat, 16 g carbohydrates, 2 g protein, and 52 mg sodium per cup. These are estimates and can vary with the amount of pecans and the brand and size of the chocolate pieces.
Frequently Asked Questions
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours. If it becomes very firm, let it sit briefly at room temperature until it is easy to shape.
Do I need to grease the mini muffin pan?
The recipe calls for ungreased mini muffin cups. Let the baked cups cool in the pan on a wire rack before removing them.
Can I use walnuts instead of pecans?
Yes. Coarsely chopped walnuts work well in the filling.
Recipe adapted from the vintage cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography. Nutrition is estimated.