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Irresistible Maple Pecan Pie Stuffed Cookies You Have to Try - Featured Image

Irresistible Maple Pecan Pie Stuffed Cookies You Have to Try

Learn how to make delicious Maple Pecan Pie Stuffed Cookies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to the maple syrup and pecans, which are the stars of the filling. I always opt for pure maple syrup over artificial syrups — it adds a depth of flavor that’s hard to beat. Fresh, crunchy pecans are a must, and if you can find them raw, even better, so you can toast them lightly to bring out their natural oils. For the cookie dough, I use good-quality butter and brown sugar to keep everything tender and flavorful.

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pure maple syrup
  • 1 ½ cups pecan halves, lightly toasted
  • 2 tablespoons cornstarch (to thicken the filling)

If you’re short on pecans, walnuts make a nice substitute, and you can swap the all-purpose flour for a gluten-free blend to make this recipe accessible for more diets.

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of your leavening agent and seasoning.
  3. In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy — about 3-4 minutes using a hand mixer. This step is crucial for a tender cookie.
  4. Add the egg and vanilla extract to the butter mixture and beat until fully combined.
  5. Gradually mix the dry ingredients into the wet mixture, stirring until just incorporated. Avoid overmixing to keep your cookies soft.
  6. In a separate bowl, combine the maple syrup, toasted pecans, and cornstarch. The cornstarch helps thicken the filling so it doesn’t ooze out during baking.
  7. Using a cookie scoop or tablespoon, take a portion of dough and flatten it slightly in your palm. Add about a teaspoon of the pecan filling in the center, then wrap the dough around it, sealing the edges carefully to enclose the filling.
  8. Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 12-15 minutes or until the cookies are golden around the edges but still soft in the center.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Maple Pecan Pie Stuffed Cookies, recipe, cooking, food