Maple Pecan Pie-Filled Cookies
These Maple Pecan Pie-Filled Cookies combine gooey maple pecan filling with tender, buttery cookie dough for an irresistible treat!
Servings: 24 servings
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.