There’s something truly magical about combining the rich, buttery flavor of pecan pie with the comforting, chewy goodness of a cookie. These Maple Pecan Pie-Filled Cookies bring the best of both worlds into one delightful bite. Imagine a soft cookie dough wrapped around a luscious filling of maple syrup, pecans, and cream—offering every bit of that classic pecan pie flavor without the fuss of slicing and serving a whole pie. Whether you’re baking for a holiday gathering or simply craving a sweet treat, these cookies are sure to impress.
What Makes This Recipe Special
This recipe stands out because it perfectly balances the tender, buttery cookie dough with a gooey, nutty filling that echoes the essence of traditional pecan pie. The addition of real maple syrup lends a natural sweetness and depth of flavor that elevates these cookies beyond your average treat. Plus, the chopped pecans add a satisfying crunch nestled inside the soft dough, giving you texture in every bite. They’re not too sweet, just indulgent enough, and the perfect size for sharing or packing in lunchboxes. Best of all, they’re made from simple ingredients you likely already have in your pantry.
What Goes In
- 1 cup unsalted butter, softened – for the rich, tender cookie base
- 1 cup brown sugar, packed – adds moisture and caramel notes
- 1/2 cup granulated sugar – balances sweetness and texture
- 1 large egg – binds the dough together
- 1 teaspoon vanilla extract – enhances overall flavor
- 2 1/4 cups all-purpose flour – the structure of the dough
- 1 teaspoon baking soda – helps the cookies rise slightly
- 1/2 teaspoon salt – balances sweetness and enhances flavor
- 1 cup pecans, chopped – adds nutty crunch and authentic pecan pie texture
- 1/2 cup maple syrup – the star sweetener, providing that distinct maple flavor
- 1/4 cup heavy cream – creates the luscious, creamy filling
Gear Checklist
- Mixing bowls – for combining your wet and dry ingredients
- Electric mixer or hand whisk – to cream butter and sugar smoothly
- Measuring cups and spoons – for precise ingredient amounts
- Spatula – for folding dough and scraping bowls
- Baking sheet lined with parchment paper or silicone mat – to prevent sticking and easy cleanup
- Cooling rack – to allow cookies to cool evenly
- Small saucepan – to gently heat the maple syrup and cream for the filling
- Knife or food processor – to chop pecans finely
Maple Pecan Pie-Filled Cookies, Made Easy
Step 1: Prepare the Filling
In a small saucepan over low heat, combine the maple syrup, heavy cream, and chopped pecans. Stir gently and heat until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool completely. This filling will be gooey and nutty, just like the heart of a pecan pie.
Step 2: Make the Cookie Dough
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C). Scoop about one tablespoon of cookie dough and flatten it slightly in your hand. Place a teaspoon of the cooled maple pecan filling in the center, then fold the dough around it, sealing the filling inside. Roll gently into a ball and place on the prepared baking sheet about 2 inches apart.
Step 5: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 6: Enjoy!
Serve these cookies slightly warm to enjoy the melty filling, or at room temperature for a chewy, nutty treat. Store leftovers in an airtight container for up to 4 days.
Substitutions by Category
- Butter: Use vegan butter or margarine for a dairy-free version.
- Brown Sugar: Coconut sugar can be a natural alternative with a similar caramel flavor.
- Egg: Substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an eggless option.
- Heavy Cream: Use full-fat coconut milk or a non-dairy creamer as a swap.
- Maple Syrup: If unavailable, honey or agave syrup can work, but note the flavor will vary.
Avoid These Traps
- Don’t skip chilling the filling before assembling – warm filling will melt the dough and make assembly tricky.
- Avoid overmixing the dough; it leads to tougher cookies rather than tender ones.
- Make sure to seal the cookie dough well around the filling to prevent leaks during baking.
- Watch the baking time closely – overbaking dries the cookies out and diminishes that gooey center.
Store, Freeze & Reheat
Store your Maple Pecan Pie-Filled Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They keep well for up to 3 months.
To reheat, warm cookies in a preheated 300°F (150°C) oven for 5-7 minutes or microwave for 15-20 seconds to revive the soft texture and melty filling.
Quick Questions
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Make sure your blend contains xanthan gum for structure.
What if I don’t like pecans?
You can swap pecans for walnuts or even chopped almonds, which will still give a lovely crunch and nutty flavor.
Can I prepare the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours before baking. Just assemble and bake when ready.
How do I prevent the filling from leaking during baking?
Ensure the filling is completely cooled and the cookie dough is wrapped tightly around it. Press the edges firmly to seal the filling inside.
Serve & Enjoy
These Maple Pecan Pie-Filled Cookies shine when paired with a warm cup of coffee, tea, or even a glass of cold milk. They make a fantastic gift when wrapped in a festive tin or cellophane bag tied with a ribbon. Whether you’re serving them at a party, holiday table, or simply indulging in a quiet moment at home, these cookies bring a touch of cozy sweetness and a whole lot of smiles.
With their irresistible maple-pecan filling and soft, buttery exterior, these cookies are destined to become a favorite in your baking repertoire. So grab your mixing bowl and get ready to bake up a batch of fall’s best flavors wrapped in cookie form. Happy baking!
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Maple Pecan Pie-Filled Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans chopped
- 1/2 cup maple syrup
- 1/4 cup heavy cream
Instructions
Prepare the Filling
- In a small saucepan over low heat, combine the maple syrup, heavy cream, and chopped pecans. Stir gently and heat until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool completely.
Make the Cookie Dough
- In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Assemble the Cookies
- Preheat your oven to 350°F (175°C). Scoop about one tablespoon of cookie dough and flatten it slightly in your hand. Place a teaspoon of the cooled maple pecan filling in the center, then fold the dough around it, sealing the filling inside. Roll gently into a ball and place on the prepared baking sheet about 2 inches apart.
Bake to Perfection
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Enjoy
- Serve these cookies slightly warm to enjoy the melty filling, or at room temperature for a chewy, nutty treat. Store leftovers in an airtight container for up to 4 days.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Baking sheet lined with parchment paper or silicone mat
- Cooling Rack
- Small Saucepan
- Knife or food processor
Notes
- Make sure the filling is completely cooled before assembling to prevent the dough from melting.
- Seal the cookie dough tightly around the filling to avoid leaks during baking.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
