These Pecan Pie Cookies bring all the indulgent flavors of a classic pecan pie into a perfectly portioned handheld treat. These cookies feature a tender, buttery base like you would see with a pie crust, and topped with a rich, gooey caramel-pecan filling that bakes into sweet, nutty perfection.

For more pecan infused treats you have to try my Bourbon Pecan Tart, German Chocolate Poke Cake and Vegan Pecan Pie.

Recipe Ingredients

Chopped Pecans – Adds a delicious crunch and that classic pecan flavor to these cookies.

Pure Maple Syrup – Added to the topping to make that gooey pecan pie filling.

Dark Chocolate Candy Melts – To add an additional layer of sweetness on top of the cookies.

For a full list of ingredients and amounts see the recipe card below.

How to Make Pecan Pie Cookies

Step #1: In a medium bowl add the flour, cornstarch, baking soda, baking powder, and salt and stir together.

Step #2: Next, in a bowl of a stand mixer or a large mixing bowl, add the salted butter and sugars and cream together until smooth.

Step #3: Then, add in the egg, egg yolk, and vanilla and mix. Scrape the sides if needed.

Step #4: Add in the dry ingredients and mix until combined.

Step #5: Using a 2 Tbsp cookie scoop, scoop the dough into balls. Then use the back of a Tablespoon and make an indent in the center of each cookie dough ball.

Step #7: While the dough is chilling, make the Pecan Pie Filling. In a saucepan over medium heat on your stovetop, add the butter, sugar, maple syrup and pecans. Allow it to melt then simmer for 3 minutes.

Step #8: Next, add the heavy cream and cinnamon and let it simmer again for another 2 minutes. Remove from the heat and allow it to cool.

Step #10: Place your chilled cookie dough balls on the prepared baking sheets 2 inches apart because the cookies will spread and add 1-2 tsp of the filling in the indention of the cookie dough.

Step #11: Bake in the oven for 10-12 minutes. At the halfway point of baking, remove the cookies from the oven and add another 1-2 teaspoons of filling on top.

Step #12: Once the cookies have finished baking add another 1-2 teaspoons of filling on the top of the cookies and place on a wire rack to cool.

Step #13: Once cooled, drizzle with chocolate candy melts if preferred, and enjoy.

FAQs

Storage Information

You can store these cookies in an airtight container on your counter at room temperature for up to 3 days. Or you can store in your fridge for up to 1 week.

If you want to freeze these cookies lay them in a single layer in an airtight container or freezer bag and you can freeze them for up to 2 months.

More Cookie Recipes

• Madeleine Cookies
• Monster Cookies
• Key Lime Cookies
• Sparkling Shortbread Cookies

If you are a banana lover then you are going to love this Banana Cream Cake. A moist and sweet banana flavored cake topped with a smooth homemade buttercream to create a truly decadent dessert. Then topped with crunchy vanilla wafers to tie everything together.

For more Bundt cake recipes you have to try my Strawberry Pound Cake, Carrot Bundt Cake, and Mexican Chocolate Cake.

Recipe Ingredients

Mashed Ripe Bananas – To give the cake that delicious banana flavor.

Cornstarch – Mixed with all purpose flour creates cake flour giving this cake that fluffy texture we all love.

For a full list of ingredients and amounts see the recipe card below.

Variations

Flour – I make my own cake flour using all purpose flour and cornstarch. If you have cake flour you can use 3 cups of cake flour instead.

Butter – This recipe calls for salted butter but you can use unsalted butter if that is what you have on hand. If you do be sure to add 1 ½ tsp of salt instead of the 1 tsp to balance it out.

How to Make Banana Cream Cake

Step #1: Preheat your oven to 350 degrees Fahrenheit and butter and flour a Bundt cake pan.

Step #2: In a medium or large bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.

Step #3: Next, add the butter, vegetable oil, and brown sugar into another bowl and beat until light and fluffy.

Step #4: Then, add in the eggs and egg yolk and mix into the oil and sugar mixture.

Step #5: Add the pure vanilla extract and mashed banana and stir until combined.

Step #6: Next, add the dry ingredients and buttermilk and mix in on low speed until combined. Be sure not to over mix.

Step #7: Pour the cake batter into your prepared pan and bake in the oven for 50-60 minutes until a toothpick comes out clean.

Step #8: Remove the cake from the oven and allow it to cool for 5-10 minutes before gently turning it over onto a wire rack to cool.

Step #9: While the cake is cooling, prepare the buttercream frosting. In a bowl beat the butter, cream cheese, vanilla, salt and 4 cups of powdered sugar until you reach a smooth consistency. If needed, you can add additional powdered sugar to reach your desired consistency.

Step #10: Finally, frost the top of the cake and sprinkle crushed vanilla wafers on top then serve and enjoy!

Storage Information

You can store this Banana Cream Cake in an airtight container in your refrigerator for 3-4 days. To serve allow the cake to come to room temperature.

If you want to freeze this cake do so in a freezer-safe container before you add the frosting. You can store it for up to 1 month. If the cake already has the frosting on it I do not recommend freezing it because the textures will not hold up well.

More Recipes You Will Love

• Mexican Caesar Salad
• German Chocolate Poke Cake
• Vampiro Tacos
• Chicken Yakisoba

Indulge in this German Chocolate Poke Cake recipe. Rich chocolate cake soaked with sweetened condensed milk and topped with a silky smooth chocolate ganache and a textured coconut pecan frosting. Everyone will keep coming back for more.

For more chocolate desserts you have to check out my Oreo Brownies, Mexican Chocolate Cake, and Chocolate Crinkle Cookies

Recipe Ingredients

Mini Chocolate Chips – Little gooey pockets of chocolate immersed in the cake.

Sour Cream – The ingredient that helps make the chocolate cake moist.

For a full list of ingredients and amounts see the recipe card below.

How to Make German Chocolate Poke Cake

Step #1: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13-inch cake pan with nonstick cooking spray. Set aside.

Step #2: In a large bowl or stand mixer combine all the cake ingredients and mix until smooth.

Step #3: Pour the cake batter mixture into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean.

Step #4: While the cake is baking, prepare the coconut pecan frosting. In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until thickened, about 10-15 minutes.

Step #5: Then, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together. Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.

Step #6: Next, immediately after you remove the cake from the oven, poke holes into the cake with the handle of a wooden spoon or skewer.

Step #7: Pour the sweetened condensed milk over the top of the cake and allow it to soak into the poked holes while the cake cools.

Step #9: Then, pour the cream over the chocolate in the bowl and allow it to sit for 4 minutes then whisk together until smooth ganache forms.

Step #10: Allow the ganache to sit and thicken for 5-10 minutes then pour and spread it evenly over the top of the cake.

Step #12: Then, add the coconut pecan frosting over the top of the cake.

Step #13: Finally, serve and enjoy!

FAQs

Storage Information

You can store leftovers of this German chocolate cake in an airtight container at room temperature for 2 days, or in the fridge for 4-5 days. You can also freeze this cake in your freezer for up to 2 months.

To reheat you can do so by bringing the cake to room temperature on its own, or by heating it in your microwave until slightly warm.

More Recipes To Love

• Crack Cake
• Homemade German Spaetzle
• French Apple Cake
• German Goulash

I love this Coconut Pecan Frosting recipe. It is a decadent, Southern-style topping known for its rich, buttery caramel flavor and chewy texture. It’s loaded with sweet shredded coconut and crunchy chopped pecans. You are going to want to put it on top of everything!

For more Pecan Treats you have to check out my Easy Bourbon Pecan Tart, Vegan Pecan Pie, and my Hello Dolly Bars.

Evaporated Milk – A creamy base for this coconut frosting.

Butter – This gives the recipe a buttery taste and golden brown coloring.

Coconut Flakes – Sweet coconut flakes add in a delightful texture to this pecan coconut frosting.

Pecans – Chopped pecans add in a crunch to this frosting recipe.

For more ingredients and amounts see the recipe card below.

How to Make Coconut Pecan Frosting

Step #1: In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until the sugar dissolves and the mixture has thickened, about 10-15 minutes.

Step #2: Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.

Step #3: Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.

Step #4: Finally serve, and enjoy!

FAQs

Storage Information

You can store this coconut pecan frosting in an airtight container in your fridge for 1 week. If you want to freeze this recipe you can do so in your freezer for up to 2 months. Be sure the frosting has completely cooled to room temperature before storing.

More Recipes To Check Out

• Mexican Chocolate Pot de Creme
• Irish Raisin Soda Bread
• Sweet Potato Bread Pudding
• Thai Peanut Chicken Bake

If you want to celebrate a special occasion but don’t want to make a giant cake then look no further than these Mini Cakes. You do not have to be a professional baker to make these mini layer cakes that are full of delicious flavor. A soft fluffy vanilla cake coated in a homemade vanilla buttercream for the cutest little dessert anyone has ever seen.

For more cake recipes you have to check out my Crack Cake, French Apple Cake, and Mexican Chocolate Cake.

Recipe Ingredients

Vanilla Extract – To give this cake recipe that classic vanilla flavoring.

Milk – Helps add moisture to the vanilla cake.

For a full list of ingredients and amounts see the recipe card below.

How to Make Mini Cakes

Step #1: Preheat your oven to 350 degrees Fahrenheit and generously grease a 13×18 inch baking pan and set aside.

Step #2: In a large bowl or stand mixer, beat the butter and sugar until fluffy.

Step #3: Next, add the pure vanilla extract and large eggs and mix together until smooth.

Step #4: In a separate medium bowl add the flour, baking powder, and salt and whisk together.

Step #5: Add the dry ingredients into the wet ingredients along with the milk and mix until combined.

Step #6: Pour the batter into your prepared baking sheet and bake in your oven for 18-20 minutes until a toothpick comes out clean. Remove the cake from the oven and allow it to cool completely.

Step #9: Once the cake has completely cooled, use a 3-inch round cutter to cut the cake into little rounds. You should be able to cut out 12-15 individual circles.

Step #10: Next create your mini cakes, take a circle of cake and top with some frosting, repeat until you have 3 layers of cake.

Step #12: Finally, serve and enjoy!

FAQs

Storage Information

You can store leftovers of these mini cakes in an airtight container at room temperature for 1-2 days. For longer storage place in your refrigerator for up to 5 days.

You can freeze these cakes by wrapping them in plastic wrap, placing them in an airtight container and storing them in your freezer for up to 2 months.

More Recipes to Love

• Honey Mustard Salmon
• Blood Orange Margarita
• Strawberry Pound Cake
• Rosemary Lemon Panna Cotta
• Garlic Soy Sauce Chicken

Valentine’s Day is right around the corner and nothing says I love you like a homemade batch of brightly colored Red Velvet Brownies! Of course you don’t have to only make them on Valentine’s day, these brownies are delicious year round! I love this moist chewy brownie topped with a tangy cream cheese frosting.

For more delicious Valentine’s Day Treats you have to check out my Oreo Brownies, Milk Chocolate Fondue, and Strawberry Pound Cake.

Recipe Ingredients

Red Food Coloring – To give these brownies that bright red coloring.

Cocoa Powder – For that classic red velvet flavor and taste.

Decorative Sprinkles – An optional ingredients but adds a festive flair and additional texture to the top of your brownies!

For a full list of ingredients and amounts see the recipe card below.

Step #2: In the bowl of a stand mixer or a large mixing bowl using an electric mixer add the white sugar, brown sugar, and 6 tablespoons of melted butter and mix until combined.

Step #3: Next, add the eggs, egg yolk, and 1 teaspoon vanilla extract and mix until just combined.

Step #4: Then, add in the vegetable oil and cocoa powder into the mixture and fold in gently.

Step #5: Add the red food gel and whisk until combined.

Step #6: Next, add the flour, cornstarch, and ¼ teaspoon salt and mix until there are no more clumps.

Step #8: Pour the brownie batter into the prepared baking pan and bake in your oven for 20-25 minutes until a toothpick comes out clean.

Step #9: Remove from your oven and allow it to completely cool before frosting. While the brownies are cooling, make the frosting.

Step #10: In a medium mixing bowl beat the butter and cream cheese together until smooth.

Step #11: Next, add in the powdered sugar until light and fluffy.

Step #12: Then, add the vanilla and beat until combined.

Step #13: Finally, frost the top of the brownies, add sprinkles then slice with a sharp knife, serve, and enjoy!

FAQs

Storage Information

You can store any leftovers of your red velvet brownies in an airtight container on your counter at room temperature for 3-4 days. You can store them in your fridge in an airtight container and they will last 5-7 days.

If you want to freeze these brownies, I would recommend wrapping them individually and placing them in a freezer safe bag and they will last in your freezer for up to 2 months.

To reheat you can, thaw the brownies to fridge temperature and you can microwave your brownies for a few seconds until warm.

More Recipes To Love

• 4 Ingredient Peanut Butter Cookies
• Raspberry Cobbler
• Key Lime Cookies
• Carrot Bundt Cake

There are times I am in the mood for a sweet treat but don’t have all the ingredients or the time. That’s what makes these 4-Ingredient Peanut Butter Cookies so perfect! Minimal ingredients and they come together in 20 minutes to satisfy any sweet tooth. Creamy and smooth peanut butter, sugar, an egg, and baking soda all combine together to make a soft chewy, mouth-watering cookie everyone will love!

If you enjoy that creamy, natural peanut butter flavor like I do then you have to check out my other peanut butter recipes like my Reese’s Pie and Chocolate Peanut Butter Balls.

Why I Love This Recipe

• Who doesn’t love a soft, chewy, peanut butter cookie?
• These cookies only take 20 minutes to make!
• This recipe is dairy-free and gluten-free.
• There are minimal ingredients you likely already have in your kitchen.

Recipe Ingredients

Peanut Butter – Smooth, creamy peanut butter is the base for these easy-to-make cookies.

Baking Soda – To give these chewy peanut butter cookies a good rise so they do not come out flat.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In the large bowl of a stand mixer, or using a hand mixer, beat 1 cup peanut butter and sugars until well combined.

Step #3: Next, add in the large egg and baking soda and mix.

Step #4: Then, roll the dough into small walnut sized balls and create the classic criss-cross pattern on the top using the tines of a fork and place them on your prepared baking sheet.

Step #5: Bake in the oven for 10-12 minutes until lightly browned then cool them on a wire rack.

Step #6: Finally, serve and enjoy!

FAQs

Storage Information

You can store these 4-ingredient peanut butter cookies in an airtight container on your counter at room temperature for 4-5 days. You can store them in your fridge for up to 2 weeks.

If you want to freeze them you can place them in an airtight container or freezer safe bag for up to 2 months.

More Delicious Cookie Recipes To Check Out

• Key Lime Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Sparkling Shortbread Cookies
• Pfeffernüsse Cookies