Equipment Needed
- Standard 12-cup muffin tin
- Medium and large mixing bowls
- Whisk
- Pastry cutter, fork, or food processor
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl
- Cookie scoop or spoon
- Cooling rack
Step-by-Step Instructions
I always start by preheating my oven and generously greasing every cup of my muffin tin. These cookies like to stick, so I don’t skimp on the butter or non-stick spray. Then, I focus on the crumb crust, which is the foundation. In my medium bowl, I whisk together the flour, both sugars, and salt. I add the cold, cubed butter and, using a pastry cutter or two forks, I cut the butter into the dry ingredients. I work it until the mixture looks like coarse, sandy crumbs with a few pea-sized butter bits remaining. I then drizzle the vanilla over the mixture and stir with a fork until it’s evenly distributed and the crumbs look slightly damp. They should hold together when you pinch a handful.
Next, I divide this crumb mixture evenly among the 12 muffin cups—it’ll be about 2-3 tablespoons per cup. Here’s my crucial tip: I don’t just sprinkle it in. Using my fingers or the bottom of a small glass, I firmly press the crumbs into the bottom and slightly up the sides of each cup to form a compact, even crust. This creates a sturdy vessel for the rich filling. I pop the whole tin into the oven to par-bake the crust for about 10-12 minutes, just until it’s set and lightly golden at the edges. This step prevents a soggy bottom.
While the crusts bake, I make the luscious filling. In my large bowl, I whisk together the brown sugar, corn syrup, melted butter, beaten egg, vanilla, and salt until the mixture is completely smooth and glossy. The smell is like liquid pralines. I then gently fold in the toasted, chopped pecans until they’re all beautifully coated. By this time, the crusts are ready. I pull the tin from the oven—the crusts will have puffed up a bit. I gently press them back down with the back of a spoon to create a neat well for the filling.(See the next page below to continue…)