Cinnamon Pecan Cookie Cups
Prep time: 
Cook time: 
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Serves: 24 little cookie cups
Chewy cinnamon cookies baked into mini muffin cups, loaded with cinnamon chips, pecans, and topped with sweet cinnamon glaze.
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¾ cup chopped pecans, divided
  • 1 (10 ounce) bag Hershey's Cinnamon Baking Chips, ⅓ cup set aside for glaze
  • For the Glaze:
  • the reserved ⅓ cup cinnamon chips
  • 1 - 1½ teaspoons shortening
  1. Preheat the oven to 350. Set out a mini muffin pan and spray it lightly with cooking spray.
  2. In a large bowl beat together the butter and sugars until fluffy. Add the egg and vanilla extract. Beat until just combined.
  3. Add the flour, cornstarch, cinnamon, baking soda, and salt. Mix until the dough comes together.
  4. Stir in ½ cup of the chopped pecans and all but ⅓ cup of the cinnamon chips.
  5. Press the cookie dough into the muffin pan, filling each cup to the top or just barely below.
  6. Bake for 15 minutes. The tops of the cookie cups should be just barely golden. Remove from the oven and let cool for about 5 minutes before turning out of the pan. The cookie cups will sink a little as they cool.
  7. While the cookies cool place the remaining cinnamon chips and 1 teaspoon of the shortening in a small saucepan over low to medium heat. The shortening will melt. Stir the cinnamon chips until they make a smooth glaze and then spoon a little onto the top of each cookie cup.
  8. Top with the remaining chopped pecans.
Recipe by Sugar Dish Me at