Nothing beats biting into a soft, pillowy cookie that hides a secret treasure inside. These Maple Pecan Pie Stuffed Cookies blend the tender, buttery dough you know and love with a rich, gooey heart of maple-infused pecans. Each bite is an adventure—first the delicate crumble of the cookie exterior, then the sweet, caramel-like rush of maple syrup mingled with toasted pecans. As you savor these treats, you’ll feel like you’ve been transported to a cozy kitchen on a crisp autumn afternoon. The warm tones of brown sugar and vanilla dance together, creating a comforting hug for your taste buds that makes every nibble feel like a mini celebration.
When you dive into this recipe, you’re not just baking cookies—you’re crafting memories. Maybe this reminds you of holiday gatherings around a family table, or perhaps it sparks a new tradition of weekend baking with friends. The process itself is part of the fun: whipping the butter and sugars until they’re light and fluffy, whisking the dry ingredients just so, and then constructing each cookie with your own two hands. It’s a delightful journey that takes about 30 minutes of prep, 15 minutes of baking, and a quick 10-minute cool-down before you dive in. With about 250 calories per cookie, these gems are perfect for sharing at a potluck or keeping tucked away for a sweet afternoon pick-me-up.
KEY INGREDIENTS IN MAPLE PECAN PIE STUFFED COOKIES
Before you roll up your sleeves, let’s get acquainted with the stars of our recipe. Each component contributes to texture, flavor, or structure, working in harmony to produce that irresistible balance of soft dough and crunchy, gooey filling. Here’s a closer look at what you’ll need:
- Unsalted butter
Acts as the foundation for the cookie dough, providing rich flavor and a tender crumb. Softening it allows for better incorporation with sugar, creating that airy, fluffy texture.
- Granulated sugar
Adds sweetness and helps with spread. It also contributes to the cookie’s crisp edges when baked, contrasting beautifully with the soft center.
- Brown sugar
Packed with molasses, it brings moisture and depth of flavor. Its sticky nature helps bind ingredients and keeps the cookies chewy.
- Eggs
Provide structure and act as a binding agent. Beating them one at a time ensures an even, velvety batter that traps air for lift.
- Vanilla extract
Infuses the dough with warm, aromatic notes that enhance all the other flavors without overpowering them.
- All-purpose flour
The backbone of the dough, contributing to structure and chewiness. It’s crucial to measure accurately to maintain the right dough consistency.
- Baking soda
A leavening agent that reacts with acids to help cookies rise and develop slight cracks on the surface.
- Salt
Balances sweetness and enhances the overall flavor profile, making each taste pop.
- Pecan halves
Provide crunch and nutty richness. Toasting them beforehand deepens their natural oils and intensifies flavor in the filling.
- Maple syrup
Delivers that signature autumn sweetness with complex, woody undertones that pair perfectly with pecans.
- Melted butter
Helps bind the filling together and adds a luscious mouthfeel to each gooey bite.
- Extra brown sugar and vanilla
Round out the filling with additional sweetness and aroma, ensuring every spoonful clings to the pecan pieces.
- Salt for filling
A pinch of salt in the filling heightens the maple’s sweetness and balances the buttery richness of the pecans.
HOW TO MAKE MAPLE PECAN PIE STUFFED COOKIES
Ready to bake? These step-by-step instructions will guide you through creating cookies that boast a soft, tender exterior and a luscious maple-pecan center. Take your time with each stage, and don’t rush the blending of textures—this is where the magic lives!
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even browning.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed until the mixture is light, creamy, and holds soft peaks—about 2–3 minutes.
3. Add the eggs one at a time, beating well after each addition so the batter stays smooth and cohesive. Stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed for consistent rise.
5. Gradually fold the dry ingredients into the wet mixture using a spatula or low-speed mixer. Stop mixing as soon as you no longer see streaks of flour to avoid overworking the dough.
6. For the filling, combine the chopped pecans, maple syrup, melted butter, brown sugar, vanilla extract, and salt in a small bowl. Stir until all the pecan pieces are well coated and glossy.
7. Scoop a tablespoon of cookie dough and gently flatten it into a small disk. Press a teaspoon of the maple pecan filling into the center, leaving a border around the edge.
8. Bring the dough edges up and around the filling, pinching gently to seal completely. Roll the assembled cookie into a smooth ball with your hands.
9. Arrange the cookies on the prepared sheet, spacing them about 2 inches apart to allow for spread.
10. Bake for 12–15 minutes, or until the cookie edges turn golden brown while the center remains tender. Rotate the pan halfway through for even color.
11. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the filling set and prevents breakage.
SERVING SUGGESTIONS FOR MAPLE PECAN PIE STUFFED COOKIES
Serving these cookies is almost as joyful as baking them. Whether you’re presenting them as a holiday treat, a weekend reward, or a cozy accompaniment to your favorite warm beverage, these tips will elevate the experience and showcase their gooey, nutty goodness.
- Warm with coffee
Serve slightly warmed alongside a steaming cup of freshly brewed coffee or latte. The heat revives the filling’s gooey texture and enhances the nutty-sweet contrast. Simply pop cookies in a 300°F oven for 5 minutes before plating.
- Ice cream sandwich
Slice a cookie in half and nestle a generous scoop of vanilla bean ice cream between the layers. Press gently to secure, then roll the edges in extra chopped pecans for added crunch and visual appeal.
- Dessert platter centerpiece
Arrange cookies on a tiered serving tray with sprigs of fresh mint or cinnamon sticks for garnish. The combination of rich colors and varied heights turns your platter into a conversation starter at any gathering.
- Gift package
Stack cooled cookies in a decorative box or mason jar and tie with a rustic ribbon. Include a handwritten tag describing the flavors—this personal touch makes for an unforgettable homemade gift.
HOW TO STORE MAPLE PECAN PIE STUFFED COOKIES
Once you’ve baked a batch, you’ll want to preserve that perfect texture and flavor. Proper storage keeps your cookies soft, the filling tender, and the pecans crisp. Here’s how to ensure every bite tastes just as delightful days after baking.
- Room-temperature airtight container
Place cooled cookies between layers of parchment paper in a sealed container. Store at room temperature for up to 5 days. This method maintains chewiness without becoming too soft.
- Refrigeration for extended freshness
If your kitchen is warm, refrigerate cookies in an airtight container for up to one week. Bring to room temperature or give them a 3–4 minute warm-up in the oven before serving to soften the filling.
- Freezing individual servings
Wrap each cooled cookie tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature for 30 minutes, then warm in a 300°F oven for 5–6 minutes for that just-baked feel.
- Preventing moisture buildup
Include a small food-safe silica gel packet or a folded paper towel in the storage container to absorb excess moisture. This simple trick keeps cookies from becoming soggy while preserving the crunchy pecan texture.
CONCLUSION
These Maple Pecan Pie Stuffed Cookies are more than just a seasonal delight—they’re a tribute to autumn’s coziest flavors and the joy of homemade baking. From creaming the sugars to wrapping each ball of dough around a rich, maple-soaked pecan mixture, you’ve crafted individual treats that combine soft, tender dough with a candy-like center. With roughly 30 minutes of prep, 15 minutes of baking, and a short rest time, you’ll soon be sharing 250-calorie bites of pure indulgence. Whether you serve them warm with coffee, transform them into ice cream sandwiches, or present them on a festive platter, these cookies always steal the show.
Feel free to print this article and save it for your next baking session, or tuck it into a binder for holiday preparedness. You’ll also find a FAQ section below to help troubleshoot any questions about dough consistency, filling adjustments, or storage tips. If you give this recipe a whirl, I’d love to hear how it turned out! Leave a comment with your results, share any tweaks you made, or ask for help if you hit a snag. Happy baking, and may your kitchen be filled with sweet, nutty smiles!
Maple Pecan Pie Stuffed Cookies
Description
The perfect fusion of soft cookie dough and rich maple pecan filling creates a mouthwatering experience that's reminiscent of cozy autumn days.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, cream together 1 cup of softened butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
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Add in the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
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In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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To make the filling, in another bowl, combine 1 cup of chopped pecan halves with 1/2 cup maple syrup, 3 tablespoons melted butter, 1/4 cup brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix until pecans are well coated.
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Scoop a tablespoon of the cookie dough and flatten it into a disk. Place a teaspoon of the maple pecan filling in the center.
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Wrap the edges of the dough around the filling to form a ball, ensuring the filling is completely enclosed.
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Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
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Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Note
- For extra texture, try toasting the pecans before using them in the filling.
- These cookies store well in an airtight container for up to a week.
- The delightful combination of maple syrup and pecans gives a rich autumn flavor.
- You can adjust the filling sweetness by altering the amount of brown sugar in the filling.
