These Sourdough Discard Mini Pecan Pie Cookies combine soft, buttery cookies with a sweet, gooey pecan pie filling. Made with leftover sourdough discard, brown sugar, butter, and chopped pecans, they offer a delicious way to use extra starter without wasting it.
Each cookie has a tender base and a rich caramel pecan center. They are perfect for fall baking, Thanksgiving desserts, Christmas gatherings, or whenever you want a small homemade treat.
Recipe Details
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Total Time: 62 minutes
- Yield: 18 mini cookies
- Category: Dessert
- Cuisine: American
Ingredients
For the Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unfed sourdough discard
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Pecan Pie Filling
- 3 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 2 tablespoons pure maple syrup or light corn syrup
- 1 tablespoon heavy cream
- 1/8 teaspoon fine sea salt
- 1 cup finely chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure the butter, egg yolk, and sourdough discard are at room temperature for easier mixing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar for about 2 minutes until the mixture looks light and fluffy.
Step 4: Add the Sourdough Discard
Mix in the sourdough discard, egg yolk, and vanilla extract until combined. The mixture may look slightly separated at first, which is normal.
Step 5: Make the Cookie Dough
Add the dry ingredients to the wet mixture. Fold gently with a spatula until no dry flour remains. Avoid overmixing, as this can make the cookies firm.
Step 6: Shape the Cookies
Scoop the dough into approximately 18 portions and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. Press a deep indentation into the center of each ball to create space for the filling.
Step 7: Prepare the Pecan Filling
In a small saucepan over medium-low heat, combine the butter, dark brown sugar, maple syrup, heavy cream, and salt. Stir continuously until the butter melts and the sugar dissolves. Let the mixture gently simmer for about 1 minute.
Remove the pan from the heat. Stir in the chopped pecans and vanilla extract. Allow the filling to cool for 3–5 minutes so it becomes easier to spoon.
Step 8: Fill the Cookie Centers
Spoon approximately 1 teaspoon of pecan filling into each indentation. Keep the filling centered to prevent it from spilling over the edges during baking.
Step 9: Bake
Bake for 10–12 minutes, or until the cookie edges are lightly golden and the pecan filling is bubbling gently. The centers may still look soft when removed from the oven.
Step 10: Cool and Serve
Allow the cookies to rest on the baking sheets for 5 minutes. Transfer them carefully to a wire rack and let them cool completely. The pecan filling will become thicker and chewier as it cools.
Enjoy these mini pecan pie cookies with coffee, tea, or a glass of milk.
Tips for the Best Results
- Toast the pecans: Toast chopped pecans in a dry skillet for about 2–3 minutes to deepen their nutty flavor. Let them cool before adding them to the filling.
- Use room-temperature ingredients: This helps the cookie dough mix more evenly.
- Do not overfill: Too much filling can spill onto the baking sheet.
- Watch the baking time: Remove the cookies when the edges are lightly golden to keep the bases tender.
- Add a little sea salt: A small sprinkle of flaky sea salt after baking balances the sweetness.
- Chill if necessary: If the dough is too soft to hold its shape, refrigerate it for 20–30 minutes before shaping.
Storage Instructions
Store completely cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
To freeze, arrange the cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes, you can use refrigerated discard. However, room-temperature discard is easier to incorporate into the butter mixture.
Do I need an active sourdough starter?
No. Unfed sourdough discard works well for this recipe. It adds moisture and a subtle tangy flavor.
Can I use walnuts instead of pecans?
Yes. Finely chopped walnuts are a good alternative, although the flavor will be slightly different.
Why are my cookies spreading too much?
The butter may be too warm, or the dough may be too soft. Chill the dough for 20–30 minutes before baking if needed.
How do I keep the filling from overflowing?
Create a deep indentation in each dough ball and use approximately 1 teaspoon of filling per cookie. Avoid adding too much syrup.
Estimated Nutrition
Per cookie, assuming a yield of 18 cookies:
- Calories: 145
- Total Fat: 8.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 15 mg
- Sodium: 65 mg
- Total Carbohydrates: 16 g
- Dietary Fiber: 1 g
- Total Sugars: 10 g
- Protein: 2 g
Nutrition values are estimates and may vary depending on ingredient brands, portion sizes, and substitutions.
Final Note
These Sourdough Discard Mini Pecan Pie Cookies are a delicious way to transform leftover starter into a bakery-style dessert. Their buttery bases and sweet, nutty centers make them a wonderful addition to holiday tables or everyday baking. For the best texture, allow the cookies to cool before serving so the caramel pecan filling can set.
