Tasty Maple Pecan Pie Cookies

These mouthwatering maple pecan pie filled cookies will definitely steal the show at any dessert spread. Chunky and soft with a pillowy texture, each treat explodes with a sweet, sticky middle that draws inspiration from traditional pecan pie. The fully toasted pecans and maple syrup blend wonderfully in the center, giving every mouthful a familiar yet surprisingly exciting taste.

I whipped these cookies up for my reading group last fall and they created such excitement that many friends asked me to share how I made them before we'd even wrapped up our book talk. They've now become my go-to fall cookie and always kick off fond memories when I serve them.

Round Up Your Ingredients

• Unsalted butter: Adds flavor and keeps the cookies soft. Try to get good quality butter for better taste
• Brown sugar and granulated sugar: Make cookies chewy with caramel hints. Dark brown sugar works even better
• Eggs: Hold everything together and make them soft. Go for large, fresh ones straight from the refrigerator
• Vanilla extract: Adds warmth and balance. The real stuff gives better flavor notes
• All-purpose flour: Forms the base structure. Make sure to measure it correctly
• Baking soda and baking powder: Help cookies rise and stay tender. Check they aren't expired
• Salt: Brings out all the sweetness. Fine sea salt mixes in better
• Chopped pecans: Add crunch and flavor. Toast them first for extra tastiness
• Pure maple syrup: The main flavor hero. Get Grade A dark for stronger maple flavor
• Extra brown sugar: Makes the filling richer. Needed for that pie-like stickiness
• Extra unsalted butter: Creates smoothness in the filling
• Egg yolk: Makes the filling thicker and helps it stick together
• Another pinch of salt: Makes the maple and nut flavors pop more

How to Make It

Prepare the Pecan Maple Filling:

Mix chopped pecans, real maple syrup, brown sugar, unsalted butter, and a tiny bit of salt in a small pot. Warm over medium heat, keep stirring until everything melts and the mix bubbles up and gets a bit thick, around three to four minutes.

Finish the Filling:

Take the pot off the heat. Add vanilla extract and a slightly beaten egg yolk while mixing. Let everything cool down completely until it thickens enough to scoop. This cooling part matters a lot or your filling will run out during baking.

Cream Butter and Sugar:

In a big bowl, grab your mixer and beat soft unsalted butter, brown sugar, and white sugar for about three minutes until it looks lighter in color and feels fluffy.

Add Eggs and Vanilla:

Beat in eggs and vanilla one by one until smooth. Scrape down the sides of your bowl so everything gets mixed well.

Mix Dry Ingredients:

In another bowl, stir together flour, baking soda, baking powder, and salt. Mixing these first stops lumps from forming in your dough.

Create Cookie Dough:

Slowly add the dry stuff to the wet stuff using your mixer on low or a wooden spoon. Just mix until it comes together; too much mixing makes tough cookies.

Shape and Fill Cookies:

Grab about two spoonfuls of dough and flatten each into a circle with your palms. Drop a teaspoon of completely cooled pecan filling onto the middle of each circle. Cover with another circle of dough and press the edges tightly to lock in the filling.

Arrange for Baking:

Put each stuffed cookie sealed-side down on a baking sheet lined with parchment. Leave room between them since they'll spread. For best results, stick the tray in the fridge for thirty minutes so they keep their shape better.

Bake:

Heat your oven to three hundred fifty degrees. Bake cookies for twelve to fourteen minutes until the edges turn golden but the middles still look a bit soft. Turn the tray around halfway through for even browning.

Cool and Serve:

Let cookies sit on the baking sheet for ten minutes after coming out of the oven. The filling will be super hot so wait a bit to avoid burning yourself. Enjoy them warm or room temp for the best taste.

Whenever I pour in real maple syrup and mix in those toasted pecans, I know the whole kitchen will soon smell like fall. Every Thanksgiving my sister and I grab the first warm cookies right from the tray just like we always did growing up.

Flavor Boosters

Make sure cookies are totally cool before putting them away or they'll get soggy. Store them in a sealed container at room temperature if you'll eat them within four days. For keeping longer, wrap cookies tightly and freeze them, then let them sit out until they're not frozen anymore.

Serving Suggestions

Stack them on a nice plate with a little sprinkle of fancy salt on top. Serve with vanilla ice cream for a super tasty dessert. Take them to friendsgiving as something different from regular pecan pie.

Creative Twists

Try using walnuts instead of pecans for a bit different taste. You can use honey instead of maple syrup for a flowery flavor change. If you need gluten free cookies just swap in your favorite gluten free flour mix that measures like regular flour.

Sticky pecan pie filling hidden inside a soft cookie makes this treat impossible to forget. Serve them still warm for the strongest feel-good vibes.

Common Questions About This Recipe

→ How do you prevent the filling from leaking out?

Press the edges firmly together and pop the dough in the fridge for a bit to help the cookies maintain their shape and keep the filling inside.

→ Can I use other nuts instead of pecans?

Sure, you can try walnuts or almonds, but pecans really do taste best with the maple flavor.

→ Why is my filling too runny?

You need to cook the filling until it gets thick, then let it cool all the way before you use it. This helps it set up right.

→ Should the cookies be served warm or at room temperature?

They taste great either way, but warm cookies really show off that gooey center. Just let them cool a bit first so you don't burn your mouth.

→ How should I store these cookies?

Put them in a container with a tight lid and keep them on your counter for up to 4 days to keep them nice and fresh.

→ Is there a way to make them extra fancy?

Try adding a maple glaze on top after they've baked for a shiny, tasty finish that makes them look super special.