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Gourmet Maple Pecan Pie Stuffed Cookies are the showstopper dessert that wins crowds every autumn in my house. Think of your favorite buttery cookie blending with gooey maple pecan pie filling for the ultimate bakery-style treat straight from your own oven. One bite and you get melty centers, toasted nuts, and a soft yet crisp exterior—basically pure happiness in a cookie.
I first baked these for Thanksgiving one year out of pure curiosity and they vanished before the dinner was even served. Now they have a permanent spot in my holiday cookie boxes.
Gather Your Ingredients
- Unsalted butter: use fresh sticks for the best flavor and rich cookie base
- Brown sugar: provides deep caramel notes and chewy texture
- Granulated sugar: helps the cookie edges turn just crisp
- Eggs: bring rich structure and keep cookies soft
- Vanilla extract: rounds out the sweetness and brings warmth
- All-purpose flour: sift before measuring for the most delicate crumb
- Baking soda: makes the cookies spread and brown just right
- Salt: brings out all the other flavors and balances sweetness
- Chopped pecans: choose fresh and toast lightly if you love extra crunch
- Maple syrup: opt for pure maple for robust genuine maple notes
- Extra brown sugar: mixes with pecans for candied filling texture
- Melted unsalted butter: ensures the filling melts into fudge in the oven
How to Make It
- Make the Cookie Dough:
- Cream softened butter with brown and granulated sugars until the mix is light and pillowy about three minutes using a stand or hand mixer. Beat in each egg one at a time then stir in vanilla. In a separate bowl mix the flour baking soda and salt thoroughly then gradually combine into the butter mixture with the mixer on low until just combined and no streaks remain.
- Prepare the Filling:
- In a small bowl combine the chopped pecans pure maple syrup extra brown sugar melted butter and a splash of vanilla if you love a deeper flavor. Stir until everything is glossy and evenly coated. The mixture should be thick and scoopable.
- Assemble the Cookies:
- Scoop about two tablespoons of dough per cookie and use your palms to flatten slightly into a thick disc. Place a rounded teaspoon of the pecan pie filling in the center. Gently fold the edges of dough around the filling completely enclosing it and pinching to seal so none leaks during baking. Roll each stuffed ball gently for a smooth finish.
- Bake the Cookies:
- Space stuffed dough balls well apart on a parchment-lined baking sheet. Bake at three hundred fifty degrees until the cookies are light golden around the edges but still soft in the center usually twelve to fifteen minutes. If rotating trays bake in batches so the cookies stay even.
- Cool and Serve:
- Let cookies cool five minutes on the baking sheet so the centers set then transfer to a wire rack. Enjoy while warm with a scoop of vanilla ice cream or let cool completely for tucking into lunchboxes or gift tins.
Pecans are my favorite because toasting them first fills the house with a warm nutty aroma and turns each cookie into something really special. The first time my kids helped build the cookies their favorite part was sneaking extra maple filling from the bowl.
Flavor Boosters
These cookies freeze beautifully after baking. Toast pecans for a more intense aroma, and add a splash of vanilla to the filling for deeper flavor.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, or stack cookies into decorative boxes for easy gifting during the holiday season. Crumble warm cookies over Greek yogurt for a decadent breakfast parfait.
Creative Twists
Walnuts work great in place of pecans. A drizzle of honey can substitute for the maple syrup, but the flavor will shift. Add a sprinkle of mini chocolate chips for a twist on the classic. For autumn, stir in cinnamon or nutmeg to the filling; spring versions are delicious with lemon zest and pistachio.
These cookies are guaranteed to impress at any gathering, and freezing the dough means you can bake fresh cookies anytime. Enjoy every gooey, nutty bite!
Common Questions About This Recipe
- → How do I keep cookies chewy?
Use softened butter and avoid overbaking. Let cookies cool slightly on the sheet for a soft, chewy center.
- → Can I toast the pecans before mixing?
Yes, toasting pecans enhances their nutty flavor and adds extra crunch to the filling.
- → What’s the best way to seal the filling?
Flatten dough, place filling in the center, then wrap edges over and roll gently into a ball to seal completely.
- → Is chilling the dough necessary?
If the dough feels too soft to shape, a brief chill in the fridge makes it easier to handle and prevents spreading.
- → How should I serve these cookies?
Enjoy warm for a gooey center, or add a drizzle of maple glaze for extra indulgence. They’re great at room temperature too.
- → Can I make these ahead of time?
Yes, shaped dough balls can be refrigerated overnight before baking or frozen for future batches.