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Mini Pecan Pie Cookies with Bourbon & White Chocolate

Bite-size pecan pie cookies combine white chocolate custard and a pecan crumble crust for a decadent twist on an American classic.
Course Dessert
Cuisine American
Keyword bourbon, chocolate, cookie, nut, pecan, pie, tart
Prep Time 20 minutes
Cook Time 20 minutes
Servings 32 cookies


  • Mini muffin tins


White Chocolate Custard

  • 1 cup white chocolate chips
  • 8 tablespoons butter, divided
  • 4 eggs
  • ½ cup brown sugar
  • ¼ cup bourbon
  • ½ cup heavy cream
  • 2/3 cup flour
  • 2 cups pecan halves
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg

Pecan Crumble

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 cup pecans, crushed or chopped small
  • 2 tablespoon butter, chilled
  • 1 tablespoon water


Make the Custard:

  • Melt the white chocolate in a double boiler over medium low heat. Stir in 6 tablespoons of butter until smooth (reserve the remaining 2 tablespoons of butter for greasing the muffin tins). Carefully remove from heat.
  • In a heavy saucepan, whisk eggs by hand until frothy. Beat in the sugar, then the white chocolate mixture. Heat the filling over medium heat until the edges just start to form bubbles, but do not let the mixture boil. Remove from heat and whisk in the heavy cream and bourbon until smooth.
  • In large bowl, whisk together the flour, salt, and nutmeg. Fold the chocolate-egg mixture into the dry mixture. Stir the pecan halves into the filling until fully coated. Set aside.

Make the Crumble:

  • Stir together the flour, sugar, and crushed pecans. Using a pastry cutter (or butter knife), cut the chilled butter into the dry ingredients until it takes on a pebbly texture (I always end up using my fingers to break up the butter throughout the mixture). Stir in the water until evenly incorporated.

Prepare and Bake the Pecan Pie Cookies:

  • Heat the oven to 350 degrees F. Use the remaining 2 tablespoons butter from the custard to grease all the cups of two mini muffin trays.
  • Press 1-2 teaspoons of the crumble firmly into each muffin cup, spreading the mixture out in a very thin layer. It should completely cover the bottom of each cup and then be pressed up along the sides. This will form a miniature pie crust.
    You should have at least half a cup left over to be used as streusel.
  • Top each crust with a tablespoon of the custard and at least one of the coated pecan halves (if you make sure the pecan is placed near the top, it should “float” for an aesthetically pleasing look. This is not required though). Sprinkle a bit of the remaining crumble mixture on top.
  • Bake in the oven for 20 minutes, until the filling is set and the streusel is golden. Let sit 10 minutes to cool, and then remove the pecan pie cookies from the muffin trays. They should release easily due the amount of butter, but you may need to slide a butter knife along the edges to get them to pop out.
    Store at room temperature and eat within 3 days, or freeze and eat within 3 months.