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These decadent maple pecan pie stuffed cookies are a true showstopper for any dessert table. Thick and chewy with a tender crumb, each cookie bursts with a rich, gooey center inspired by classic pecan pie. The deeply toasted pecans and maple syrup meld perfectly in the filling, making every bite both nostalgic and delightfully unexpected.
I made these cookies for my book club last November and they caused such a stir that several friends begged for the recipe before we even finished our discussion. They are now my signature autumn cookie and always spark a round of happy reminiscing.
Gather Your Ingredients
- Unsalted butter: Brings richness and helps the cookies stay moist. Choose high-quality, European-style butter if possible for the deepest flavor
- Brown sugar and granulated sugar: Create chewiness and a hint of caramel. Use dark brown sugar for even more depth
- Eggs: Bind the dough and add to the soft texture. Opt for large, fresh eggs from the fridge
- Vanilla extract: Comforts and balances. Real extract gives warm undertones
- All-purpose flour: Builds structure. Scoop and level it for accurate measuring
- Baking soda and baking powder: Ensure an even rise and tender crumb. Check that both are fresh for the best results
- Salt: Sharpens all the sweet notes. Use fine sea salt for even distribution
- Chopped pecans: Give nutty bite. Toasting the pecans first brings out their flavor
- Pure maple syrup: Is the star. Look for Grade A dark or robust for pronounced maple taste
- Extra brown sugar: Intensifies the filling. A must for that pie-like goo
- Extra unsalted butter: Adds silkiness to the filling
- Egg yolk: Thickens the filling and holds everything together
- Another pinch of salt: Heightens the maple and nutty notes
How to Make It
- Prepare the Pecan Maple Filling:
- Combine chopped pecans, pure maple syrup, brown sugar, unsalted butter, and a pinch of salt in a small saucepan. Heat over medium, stirring constantly, until everything is melted and the mixture becomes bubbly and slightly thickened, about three to four minutes.
- Finish the Filling:
- Remove the saucepan from the heat. Stir in vanilla extract and a lightly beaten egg yolk. Let the filling cool completely to room temperature so it thickens and is scoopable. This cooling step is crucial or the filling will leak out during baking.
- Cream Butter and Sugar:
- In a large mixing bowl, use a handheld mixer or stand mixer to cream together softened unsalted butter, brown sugar, and granulated sugar for at least three minutes until it is light, fluffy, and pale.
- Add Eggs and Vanilla:
- Beat eggs and vanilla extract into the butter sugar mixture one at a time until smooth and fully incorporated. Scrape the bowl as needed to ensure even mixing.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mixing these dry ingredients first prevents lumps in the final dough.
- Create Cookie Dough:
- Gradually add the dry mixture to the wet mixture using your mixer on low or a sturdy spatula. Mix only until just combined; avoid overmixing which can make cookies tough.
- Shape and Fill Cookies:
- Scoop about two tablespoons of dough and flatten each ball into a disc with your hands. Place a teaspoon of fully cooled pecan pie filling into the center of each disc. Top with another disc of dough and firmly pinch the edges to fully seal in the filling.
- Arrange for Baking:
- Place each stuffed cookie seam-side down on a parchment lined baking sheet. Leave space between cookies for spreading. For best results, chill the tray of formed cookies for at least thirty minutes so they hold their shape.
- Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Bake cookies for twelve to fourteen minutes until edges are golden and the centers appear puffy and slightly underbaked. Rotate the tray once for even browning.
- Cool and Serve:
- Let cookies cool on the baking sheet for ten minutes before removing. Filling will be hot so be patient to avoid burns. Serve warm or at room temperature for the best texture.
The moment I add real maple syrup and toasted pecans to the filling I know the whole house will smell like autumn in just minutes. Every Thanksgiving my sister and I sneak the first warm cookies straight off the tray just like we did when we were little.
Flavor Boosters
Let cookies cool completely before storing to avoid sogginess. Place in an airtight container at room temperature if enjoying within four days. For longer storage, freeze tightly wrapped cookies and thaw at room temp before eating.
Serving Suggestions
Pile high on a platter with a sprinkle of flaky salt for a fancy finish. Pair with vanilla ice cream for an indulgent dessert. Bring to friendsgiving as a unique take on the classic pie.
Creative Twists
Swap walnuts for pecans if you want a slightly different flavor. Maple syrup can be replaced with honey for a floral twist. For a gluten free version use your favorite one to one gluten free flour blend.
Gooey pecan pie filling tucked into a chewy cookie makes this recipe unforgettable. Serve them warm for the most nostalgia-inducing effect.
Common Questions About This Recipe
- → How do you prevent the filling from leaking out?
Seal the edges tightly and chill the dough briefly to help the cookies keep their shape and contain the filling.
- → Can I use other nuts instead of pecans?
Yes, walnuts or almonds can be substituted, but pecans offer a traditional, rich flavor pairing with maple.
- → Why is my filling too runny?
Allow the filling to simmer until thickened, then cool completely before using, as this helps it set properly.
- → Should the cookies be served warm or at room temperature?
They're delicious both ways, but serving warm highlights the gooey center. Cool briefly after baking to avoid burns.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to 4 days to maintain freshness and texture.
- → Is there a way to make them extra fancy?
Drizzle baked cookies with a simple maple glaze for a glossy, flavorful finish and attractive presentation.