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Maple Pecan Pie Stuffed Cookies

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Soft, chewy cookies filled with a gooey, maple pecan pie surprise—perfect for cozy fall gatherings or as a sweet treat for loved ones.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1 cup (120g) chopped pecans

Instructions

  1. Prepare the Maple Pecan Filling: In a small saucepan, combine the maple syrup, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes). Remove from heat, stir in the heavy cream, vanilla, and chopped pecans. Let cool completely while you make the cookie dough.
  2. Make the Cookie Dough: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, followed by the vanilla extract. Mix until combined.
  3. Combine Your Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep your cookies soft.
  4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This step is crucial for ensuring the cookies hold their shape.
  5. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. Assemble the Cookies: Scoop out about 1 ½ tablespoons of cookie dough and roll into a ball. Flatten it slightly and add 1 teaspoon of the pecan filling to the center. Cover the filling with another flattened piece of dough, pinching the edges to seal. Roll gently into a ball.
  7. Bake: Place the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden. The centers will still look slightly soft, but they’ll set as they cool.
  8. Cool and Enjoy: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Serve warm for the ultimate gooey experience.

Notes

[‘Chill the dough to prevent spreading.’, ‘Use fresh pecans and toast them lightly for extra flavor.’, ‘Avoid overcooking the maple syrup to prevent hardening.’, ‘Seal the edges of the cookie dough tightly to keep the filling inside.’, ‘Let butter and eggs come to room temperature before starting.’]

Nutrition

Keywords: Maple Pecan Pie Stuffed Cookies, Fall Dessert, Autumn Cookies, Pecan Pie Cookies, Maple Cookies

Find it online: https://realityeats.com/maple-pecan-pie-stuffed-cookies-recipe-perfect-for-fall/