The first time I bit into a maple pecan pie stuffed cookie, it felt like a little slice of heaven. Imagine the rich, buttery crunch of pecan pie wrapped inside a soft, chewy cookie with warm hints of maple in every bite. These cookies aren’t just a treat—they’re a full-on experience. Perfect for holiday gatherings, gifting, or simply indulging yourself, they’re guaranteed to leave everyone wanting more.
If you’re looking for a dessert that’s both delicious and festive, this recipe is your answer. I’ve made these cookies countless times, tweaking ratios and techniques to get the perfect balance of gooey filling and soft-baked cookie. Trust me, you won’t regret adding these to your holiday baking lineup.
Why You’ll Love This Recipe
- Unique Twist: Classic pecan pie flavors packed into a portable, cookie-sized treat.
- Rich and Decadent: The filling is gooey with maple sweetness, while the cookie is buttery and soft.
- Perfect for Holidays: These cookies scream festive cheer and are great for Thanksgiving, Christmas, or any winter gathering.
- Easy to Make: Surprisingly simple techniques for such an impressive dessert.
- Make-Ahead Friendly: Prepare the filling in advance to save time during busy holiday prep.
What makes these cookies so special is the combination of textures and flavors. The cookie dough is soft yet sturdy enough to hold the luscious filling, while the pecans add crunch and depth. Honestly, they’re so good you might need to hide a few for yourself before serving them!
What Ingredients You Will Need
This recipe uses simple ingredients you can easily find at your local grocery store. Here’s what you’ll need:
- For the cookie dough:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- For the pecan pie filling:
- ¾ cup (150g) brown sugar
- ½ cup (120ml) pure maple syrup
- ¼ cup (57g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- 1 cup (120g) chopped pecans
Pro tip: Use real maple syrup for the filling—it makes a world of difference. And for the pecans, toast them lightly before adding to the filling to enhance their flavor.
Equipment Needed
- Mixing bowls (at least two)
- Electric mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small saucepan (for the filling)
- Cookie scoop (optional but helpful)
If you don’t have a mixer, don’t worry—you can mix the dough by hand with a wooden spoon. For scooping, a tablespoon works well if you don’t own a cookie scoop.
Preparation Method
- Prepare the pecan pie filling: In a small saucepan, combine brown sugar, maple syrup, melted butter, and vanilla. Stir over low heat until the sugar dissolves. Remove from heat and let cool for 5 minutes before whisking in the egg. Stir in the chopped pecans and set aside to cool completely.
- Make the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Assemble the cookies: Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Scoop about 1 ½ tablespoons of chilled dough and flatten into a circle. Place a small spoonful of cooled pecan pie filling in the center, then carefully fold the edges of the dough around the filling, sealing it completely.
- Place the stuffed cookies on the prepared baking sheet, leaving about 2 inches of space between each. Bake for 12-14 minutes or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Don’t be discouraged if a few cookies leak filling during baking—it adds to the rustic charm!
Cooking Tips & Techniques
- Chill your dough: Cold dough is easier to handle and helps prevent the cookies from spreading too much during baking.
- Don’t overfill: Use a small amount of pecan pie filling to avoid leaks and keep the cookies intact.
- Seal tightly: Pinch the edges of the dough firmly to ensure the filling stays inside.
- Toast the pecans: Toasting adds extra depth to their flavor and makes the filling even more irresistible.
- Use parchment paper: It ensures easy cleanup and prevents the cookies from sticking to the baking sheet.
Sometimes, baking is about trial and error. If your first batch isn’t perfect, don’t worry—it takes a little practice to master stuffing cookies!
Variations & Adaptations
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan Adaptation: Use vegan butter, a flaxseed egg, and maple syrup for the filling.
- Chocolate Lovers: Add mini chocolate chips to the cookie dough for an extra indulgent twist.
- Seasonal Swaps: Replace pecans with walnuts or hazelnuts for a different flavor profile.
- Extra Maple Kick: Drizzle the baked cookies with a maple glaze for added sweetness.
I once swapped the pecans for almonds and added a hint of almond extract—it was a hit with my family!
Serving & Storage Suggestions
These cookies are best enjoyed warm, straight out of the oven when the filling is gooey and the flavor is at its peak. Pair them with a cup of coffee, hot cocoa, or even a glass of cold milk for a cozy treat.
To store, keep the cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze them for up to 3 months—just reheat in the oven at 300°F (150°C) for 5-7 minutes before serving.
The flavors deepen as they sit, so they’re just as delicious a day or two after baking.
Nutritional Information & Benefits
Each cookie contains approximately:
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
Pecans are rich in healthy fats and antioxidants, while maple syrup offers a natural sweetness that’s less processed than refined sugar. While these cookies are definitely a treat, they bring a touch of wholesome goodness to your dessert table.
Conclusion
Whether you’re baking for a crowd or treating yourself, these maple pecan pie stuffed cookies are a must-try. They combine the comfort of pecan pie with the convenience of cookies, making them the ultimate holiday dessert. Everyone who tries them will be asking for the recipe—I promise!
Give this recipe a go and let me know how it turns out for you. Share your variations, leave a comment, or tag me if you post your creation online. Happy baking and enjoy every gooey, maple-filled bite!
FAQs
Can I make the filling ahead of time?
Yes! The pecan pie filling can be made up to 2 days in advance and stored covered in the refrigerator.
What’s the best way to seal the cookies?
Pinch the edges of the dough firmly and roll it lightly in your hands to ensure the filling is completely enclosed.
Can I freeze the dough?
Absolutely! Portion out the dough, flatten it into discs, and freeze in an airtight container for up to 3 months.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps maintain their shape, as does using parchment paper or a silicone baking mat.
Can I use store-bought pie filling?
Yes, but the homemade filling is worth the extra effort—it’s fresher and more flavorful!
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