These Chocolate Pecan Tassies are buttery cookie cups filled with a gooey brown sugar pecan and chocolate filling. This classic pecan tassie recipe is perfect for holidays, cookie trays, and make-ahead baking, delivering big flavor in a bite-sized treat.
Chocolate Pecan Tassies are one of those old-school favorites that never go out of style. The soft, buttery cookie dough presses into perfect little cups, then gets filled with a rich, pecan-studded filling that bakes up slightly gooey and irresistible.
They’re easy to make, fun to assemble, and always disappear fast. If you love pecan pie vibes but want something more snackable, tassies are the answer.
What I Love About This Recipe
- These tassies are also great make-ahead cookies. They hold their shape and flavor beautifully, making them ideal for holidays and cookie trays.
- I love how balanced these little cookie cups are. The cream cheese dough is tender and slightly tangy, which keeps the sweet filling from being overpowering. Every bite tastes intentional.
- The filling is simple but so good. Brown sugar, pecans, and mini chocolate chips melt together into a soft, caramel-like center that feels indulgent without being messy.
- They’re perfect for entertaining. Since they’re already portioned, there’s no slicing or plating required. Just grab one and go.
Equipment You May Need
- Mini Muffin Pan – Creates perfectly portioned cookie cups.
- Mixing Bowls – One for the dough and one for the filling.
- Electric Hand Mixer – Makes blending the dough quick and smooth.
- Wire Cooling Rack – Helps the tassies cool evenly after baking.
(Full printable recipe card is at bottom of post.)
Chocolate Pecan Tassies Ingredients
For the Cookie Cups
- Unsalted Butter – Adds richness and structure to the dough.
- Cream Cheese – Keeps the dough tender and easy to shape.
- All-Purpose Flour – Forms the base of the cookie cups.
For the Filling
- Egg – Helps the filling set while staying soft.
- Brown Sugar – Adds deep, caramel-like sweetness.
- Unsalted Butter – Enhances richness and moisture.
- Chopped Pecans – Add crunch and classic pecan flavor.
- Mini Chocolate Chips – Melt into the filling for extra indulgence.
How to Make Chocolate Pecan Tassies
Step One: Preheat the Oven
Preheat the oven to 325°F so it’s ready once the tassies are assembled.
Step Two: Make the Cookie Dough
In a medium bowl, beat together the softened butter and cream cheese with an electric mixer on medium speed until smooth and well blended. Beat in the flour just until a soft dough forms. Do not overmix.
Step Three: Prepare the Filling
In another medium bowl, whisk together the egg, brown sugar, and melted butter until smooth. Stir in the chopped pecans and mini chocolate chips until evenly combined.
Step Four: Form the Cookie Cups
Press a rounded teaspoon of cookie dough into each cup of an ungreased mini muffin pan. Use your fingers or the handle of a wooden spoon to gently press the dough up the sides, forming a shallow cup. Spoon the filling into each cookie cup, filling about three-quarters full.
Step Five: Bake and Cool
Bake for 25 to 30 minutes, or until the cookie cups are golden brown and the filling is slightly puffed. Let cool briefly in the pan, then carefully remove and transfer to a wire rack to cool completely.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Add to holiday or Christmas cookie trays.
- Serve with coffee, mocha, or hot chocolate.
- Dust lightly with powdered sugar for presentation.
Quick Tips for Best Results
- Don’t overfill the crust in the cups, or the filling may spill over.
- A floured spoon handle makes shaping easy.
- Let tassies cool slightly before removing from the pan.
Chocolate Pecan Tassies FAQ
How should I store the Chocolate Pecan Tassies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze the Chocolate Pecan Tassies?
Yes. Freeze completely cooled tassies in a sealed container for up to 2 months.
How long will the Chocolate Pecan Tassies last?
They’re best within a few days but hold up well when stored properly.
Substitutions?
Walnuts can be used instead of pecans, or you can omit nuts entirely for a chocolate-only filling.
Can I use low-fat ingredients?
Low-fat cream cheese is not recommended, as it affects the dough texture.
What else can I add to this recipe?
A splash of vanilla or a pinch of cinnamon would be delicious.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter, dairy-free cream cheese, and egg substitutes.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free -Use a 1:1 gluten-free flour blend.
Other Cookie Recipes You May Enjoy
- Elvis Cookie Cups – Creative cookie cups with honey, peanut butter, banana, and bacon!
- Gingerbread Cookie Cups – Fun holiday cookie that you can fill with all sorts of things.
- Brownie Cookies – Rich, soft chocolate cookies that are always a hit.
Hope you enjoy this Chocolate Pecan Tassies recipe. Tell me in the comments if you swapped out any ingredients.
If you like chocolate and nuts, you may also like these Oatmeal Walnut Chocolate Chip Cookies.
Chocolate Pecan Tassies
Ingredients
Cookie:
- ½ cup unsalted butter softened
- 6 tablespoons cream cheese softened (6 Tablespoons = 3 ounces)
- 1 cup all-purpose flour
Filling:
- 1 large egg
- ¾ cup brown sugar
- 1 tablespoon unsalted butter melted
- ⅓ cup chopped pecans
- ⅓ cup mini chocolate chips
Instructions
- Preheat the oven to 325˚F.
- In a medium bowl, beat together ½ cup butter and the cream cheese with an electric mixer on medium speed until well blended. Beat in the flour until just blended. Set aside.
- In another medium bowl, whisk together the egg, brown sugar, and melted butter until well blended. Stir in the pecans and chocolate chips.
- Press a rounded teaspoon of cookie dough in each cup of an ungreased mini muffin pan. Press the dough in the middle so it goes up the sides to form a little cookie cup. Spoon the filling into each cookie cup about three-quarters full.
- Bake the cookies for 25 to 30 minutes, or until golden brown and slightly puffed. Cool slightly in pan, then transfer the cookies to a wire rack to finish cooling.
Notes
- The handle of a wooden spoon dipped in flour helps shape the cookie dough in the cups before adding the filling.
- If the tassies don’t come out of the muffin pan easily, run a knife around the edge of the cups to release them.
- Instead of pecans, you can also use walnuts or another favorite nut.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
