Hello Delish Map readers! Emily here, and I’m so excited to share a recipe that perfectly captures the cozy, indulgent flavors of fall and holidays in one delightful bite.
This Maple Pecan Pie Stuffed Cookies Recipe is truly a game-changer; imagine your favorite pecan pie filling, infused with rich maple, all tucked inside a soft, buttery cookie. It’s easier than baking a whole pie, ready in about 3 hours (including chill time), and utterly irresistible. Get ready for your new favorite treat!
Table of Contents
Why You’ll Love This Maple Pecan Pie Stuffed Cookies Recipe
I know you’re going to adore these cookies for so many reasons. I’ve designed this recipe to bring maximum delight with minimal fuss, especially when compared to a traditional pie.
- Irresistibly Gooey Filling: The star of the show is my rich, maple-infused pecan pie filling. It stays wonderfully gooey and luscious, creating a delightful contrast with the soft cookie.
- Perfectly Tender Cookies: I crafted a buttery, soft cookie dough that serves as the ideal vessel for the filling. It bakes up beautifully golden with just the right chewiness.
- Easier Than Pie: Enjoy all the comforting flavors of pecan pie without the commitment of a full pie crust. These cookies are much quicker to make and easier to serve for a crowd.
- Holiday & Gifting Ready: These stuffed cookies are perfect for holiday dessert platters, cookie exchanges, or simply gifting to loved ones. They look impressive and taste even better.
The Magic of Maple: Why It Elevates These Stuffed Cookies
When I was developing this Maple Pecan Pie Stuffed Cookies Recipe, I knew pure maple syrup had to play a starring role. It’s not just a sweetener; it brings a unique depth of flavor that is truly unparalleled. Pure maple syrup offers a complex, caramel-like sweetness with earthy undertones that corn syrup simply cannot replicate.
For this recipe, I find that an amber or dark grade maple syrup works wonderfully. Amber provides a rich, balanced flavor, while dark can offer an even more robust, molasses-like note. Either choice will infuse your pecan filling with that characteristic warmth I love. I always recommend sourcing good quality, pure maple syrup; look for bottles that state “100% Pure Maple Syrup” to ensure you’re getting the best flavor.
Ingredients for Your Maple Pecan Pie Stuffed Cookies
Gathering your ingredients is the first step to creating these incredible cookies. I’ve listed everything out clearly so you can get started right away.
For the Pecan Pie Filling
- ½ cup (110g) packed light or dark brown sugar
- 2 tbsp (30ml) 35% heavy whipping cream
- 1 large egg
- ½ tsp pure vanilla extract
- 1 tbsp (15ml) corn syrup or maple syrup
- 1/8 tsp salt
- ⅔ cup (85g) coarsely chopped pecans
For the Cookie Dough
- ½ cup (113g) unsalted butter, (softened)
- ⅓ cup (65g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
- 1 tbsp (15ml) whole milk
- 1 ⅓ cups (190g) all purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
For Finishing (Optional)
- ¼ cup (30g) chopped pecans
- 4 oz (113g) melted dark chocolate
Key Ingredients Explained
Pure Maple Syrup
I chose pure maple syrup for its distinct, rich flavor profile. It provides a natural sweetness and a beautiful, complex caramel note that truly elevates the pecan pie filling. While corn syrup is an option, maple syrup adds that extra special touch.
Pecans
Pecans are, of course, essential for a pecan pie-inspired cookie. They bring a wonderful nutty flavor and crucial textural contrast to the soft filling and tender cookie. I recommend choosing fresh, high-quality pecans for the best taste.
Butter
Unsalted butter is critical for creating a tender, flavorful cookie dough. It contributes to the rich taste and provides structure, ensuring the cookies spread just enough without becoming flat. Using softened butter is key for proper creaming with the sugars.
Step-by-Step: Crafting Your Perfect Maple Pecan Pie Stuffed Cookies
Let’s get baking! I’ve broken down the process into easy-to-follow steps so you can create these delicious cookies with confidence.
Making the Pecan Pie Filling
- Combine all ingredients except for pecans in a small 1-quart stainless steel saucepan and whisk to combine. Add the pecans and place over medium heat. Cook while whisking constantly until it just begins to bubble and thicken, then let it bubble for 30 seconds. This will take 5-7 minutes. Immediately take it off the heat and pour it into a clean bowl. Let it cool completely and then refrigerate for about 1 hour until thoroughly chilled.
Preparing the Cookie Dough
- Combine softened butter, sugar and brown sugar in a large mixing bowl and mix by hand with a wide rubber spatula using the “creaming” method, or use an electric hand mixer on medium speed for about 2 minutes until pale and fluffy. Add egg yolk and vanilla and mix well. Mix in milk until combined.
- Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend well. Add the flour mixture to the butter mixture and fold it in until evenly incorporated and the dough is smooth.
- Cover the bowl and refrigerate, or (here’s what I like to do) turn the dough out onto a large piece of plastic wrap and shape and roll it into a log that’s about 10-inches long. Use floured hands to handle the sticky dough. Wrap it well and refrigerate for 1 hour or place it in the freezer for 30 minutes.
Assembling the Stuffed Cookies
- Line 2 large cookie sheets with parchment paper.
- If you kept the dough in the bowl, use a 1-oz cookie scoop to scoop up about 2 tbsp of dough and roll into smooth balls. Make sure you divide the dough evenly to make exactly 13 cookies. If you shaped the dough into a log, slice it into 13 equal portions. Roll each portion into smooth balls and place on prepared baking sheets spacing them 3 inches apart.
- Press a 1 teaspoon measure spoon down in the center of each cookie to create a deep divet. Push the sides up or squeeze the cookie towards the center just a bit to contain it as you make the divet. If the cookie dough cracks, just press it together. Spoon about 1 teaspoon of filling right into each indent. You will not use all the filling, and reserve the rest of the filling for finishing the cookies after they’ve baked. Place the trays in the fridge for 15 minutes while the oven preheats.
Baking & Finishing
- Preheat your oven to 375 degrees F.
- Bake the cookies 8-10 minutes until the cookies are nicely golden brown around the edges and the filling starts to bubble. Transfer trays to a wire rack and let cookies cool for 5 minutes before transferring individually to the rack to finish cooling.
- Once cool, spoon a bit of the remaining filling on top of each cookie and sprinkle more chopped pecans on top if you’d like. I like to also drizzle with melted dark chocolate, but this is optional.
Expert Tips for Maple Pecan Pie Stuffed Cookie Success
I’ve learned a few tricks over the years that can make a big difference in your baking. Here are my top tips for ensuring your maple pecan pie stuffed cookies turn out perfectly every time.
- Chill the Dough and Filling: This step is absolutely crucial. Chilling the cookie dough firms up the butter, which prevents excessive spreading in the oven, ensuring your cookies hold their shape. Chilling the filling makes it thick and manageable, preventing it from overflowing the divets during baking. Don’t skip these chill times!
- Achieve Uniform Cookie Size: For consistent baking and beautiful results, I always recommend using a 1-ounce cookie scoop. This ensures each cookie is the same size, bakes evenly, and allows you to easily divide the dough into the specified 13 portions.
- Prevent Overmixing: When adding the flour mixture to the butter mixture, fold it in gently until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy cookies instead of the soft, tender texture we’re aiming for.
- Gently Press the Divet: When creating the divets, apply gentle, even pressure with your teaspoon. If the dough seems a little stiff and cracks, just use your fingers to gently press the cracks back together. The goal is a defined well to hold that delicious filling.
- Know When They’re Done: Keep a close eye on your cookies during the last few minutes of baking. They are perfectly baked when the edges are nicely golden brown and the filling is visibly bubbling. Avoid overbaking, which can dry out the cookies and make the filling too firm. If cookies spread too much, your dough might have been too warm, or your oven temperature could be off.
Stuffed or Divet? Mastering Your Maple Pecan Pie Stuffed Cookies
When I talk about “stuffed cookies,” there are a couple of ways to approach it. My recipe for these Maple Pecan Pie Stuffed Cookies uses the divet method, where a well is created in the center of a single cookie dough ball, and the filling is spooned in. This method is fantastic because it’s simpler, faster, and allows the top of the gooey filling to caramelize slightly during baking.
However, some bakers prefer a fully encased, truly “stuffed” cookie where the filling is completely hidden inside the dough. If you want to try fully encasing the filling, you would typically take two smaller portions of cookie dough, flatten one, place a chilled ball of filling in the center, top with the second flattened dough portion, and then carefully seal the edges all around to form a single, sealed cookie.
The key here is to ensure your filling is very cold and firm, and that you really pinch and seal those edges well to prevent any leakage during baking. I find the divet method I’ve shared is a wonderful balance of ease and deliciousness.
Variations & Substitutions for Your Stuffed Cookies
I love how versatile cookies can be! Here are some ideas for variations and common substitutions you might consider for these stuffed cookies.
| Variation/Substitution | Description & Notes |
|---|---|
| Spice it Up | Add a pinch (¼ tsp) of ground cinnamon or nutmeg to the cookie dough mixture for an extra layer of warmth, especially fitting for fall. |
| Boozy Filling | For an adult twist, add ½ teaspoon of bourbon or dark rum to the pecan pie filling mixture before cooking. The alcohol will cook off, leaving a lovely, nuanced flavor. |
| Different Nuts | While pecans are classic, you can experiment with other nuts. Try chopped walnuts or hazelnuts in the filling for a slightly different flavor profile. |
| Caramel Drizzle | Instead of melted dark chocolate for finishing, drizzle a store-bought or homemade caramel sauce over the cooled cookies for another layer of decadent sweetness. |
| Gluten-Free Flour | You can substitute the all-purpose flour with a 1:1 gluten-free all-purpose baking blend. Be aware that the texture might be slightly different, sometimes a little more crumbly, but it generally works well. |
| Dairy-Free Butter | For a dairy-free option in the cookie dough, use a good quality plant-based butter alternative that comes in stick form (not tub margarine). The cookies will still be delicious, though the texture might vary slightly depending on the brand. |
Make-Ahead, Storage & Freezing Your Maple Pecan Pie Stuffed Cookies
I always appreciate a recipe that offers flexibility, and these Maple Pecan Pie Stuffed Cookies definitely do! Here’s how you can make them ahead, store them, or freeze them.
- Make-Ahead Dough & Filling: Both the cookie dough and the pecan pie filling can be made ahead of time.
- Pecan Pie Filling: Once cooled and chilled, the filling can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Cookie Dough: The cookie dough log or ball can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. If you’re planning further ahead, you can freeze the dough log for up to 1 month; just thaw it in the refrigerator overnight before using.
- Storage of Baked Cookies:
- Room Temperature: Once completely cooled, store the baked cookies in an airtight container at room temperature for up to 3-4 days. I find they are best enjoyed within the first 2 days for optimal freshness and gooiness.
- Refrigerator: For slightly longer storage, you can keep them in an airtight container in the refrigerator for up to 1 week. Bring them to room temperature or warm them gently before serving.
- Freezing Baked Cookies: To freeze fully baked cookies, allow them to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty freezer bag, with parchment paper between layers to prevent sticking. They can be frozen for up to 2-3 months. Thaw at room temperature or warm gently in the microwave or oven.
- Freezing Unbaked Cookie Dough Balls (with filling): This is a fantastic option for fresh-baked cookies anytime! Follow the assembly steps, creating the divets and spooning in the filling. Place the assembled unbaked cookies on a parchment-lined baking sheet and freeze until solid. Once solid, transfer them to an airtight freezer-safe container or freezer bag. When ready to bake, place the frozen dough balls on a prepared baking sheet, adding an extra 2-3 minutes to the baking time, without thawing.
Common Questions About Maple Pecan Pie Stuffed Cookies
I get lots of questions about my recipes, and I’m always happy to help! Here are some common queries you might have about making these delicious cookies.
Can I make the filling without corn syrup, using only maple syrup?
Yes, absolutely! My recipe offers maple syrup as an alternative to corn syrup in the filling. Using pure maple syrup enhances the overall maple flavor beautifully.
How long do these cookies last?
When stored in an airtight container at room temperature, they typically last for 3-4 days. In the refrigerator, they can last up to a week. For longer storage, I recommend freezing them.
Can I use a food processor for the dough?
I recommend mixing the cookie dough by hand or with an electric hand mixer as specified. A food processor can easily overmix the dough, leading to a tougher cookie texture.
What’s the best type of pecan to use?
I always suggest using fresh, high-quality pecan halves that you chop yourself. This ensures the best flavor and prevents any stale notes.
How do I prevent the filling from being too hard or too runny?
The key is to cook the filling until it just begins to bubble and thickens, as described in step 1, and then immediately remove it from the heat. Crucially, allow it to cool completely and then refrigerate it for at least 1 hour until thoroughly chilled. This firming up is essential for the perfect consistency.
Can I add chocolate chips to the cookie dough?
Yes, you can certainly add chocolate chips to the cookie dough! About ½ cup of mini chocolate chips folded into the dough would be delicious. Just be mindful that it might make creating the divet a little trickier, but it’s totally doable.
Serving Suggestions & Gifting Your Delicious Stuffed Cookies
These Maple Pecan Pie Stuffed Cookies are truly special, and I love thinking of ways to enjoy and share them.
For a decadent treat, try serving them warm with a scoop of vanilla bean ice cream; the contrast of warm cookie, gooey filling, and cold ice cream is divine. They also pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk for an afternoon pick-me-up. For holiday gatherings, arrange them on a festive dessert platter alongside other seasonal favorites.
If you’re planning to gift these cookies, they make a beautiful presentation. Once completely cooled, stack them carefully in a decorative tin or a clear cellophane bag tied with a pretty ribbon. Adding a small, handwritten tag with a “homemade with love” message or a list of ingredients always adds a personal touch. They’re perfect for teachers, neighbors, or as a thoughtful hostess gift!
Conclusion
Emily here, and I truly hope you’re as excited about these Maple Pecan Pie Stuffed Cookies as I am! I find so much joy in bringing together classic flavors in new, exciting ways, and this recipe delivers on all fronts. They’re wonderfully comforting, surprisingly easy to make, and sure to be a hit with everyone who tries them. I encourage you to whip up a batch soon!
I would absolutely love to hear about your experience with this recipe. Please feel free to leave a comment below with any questions, your baking triumphs, or how you shared these delicious cookies. You can also tag Delish Map on social media when you share your creations. Happy baking, my friends!
Love cozy fall baking and sweet treats like this? Follow us on Pinterest for more gooey desserts and festive recipes!
Amazing Maple Pecan Pie Stuffed Cookies Recipe
Ingredients
Equipment
Method
- Combine all ingredients except for pecans in a small 1-quart stainless steel saucepan and whisk to combine. Add the pecans and place over medium heat. Cook while whisking constantly until it just begins to bubble and thicken, then let it bubble for 30 seconds. This will take 5-7 minutes. Immediately take it off the heat and pour it into a clean bowl. Let it cool completely and then refrigerate for about 1 hour until thoroughly chilled.
- Combine softened butter, sugar and brown sugar in a large mixing bowl and mix by hand with a wide rubber spatula using the “creaming” method, or use an electric hand mixer on medium speed for about 2 minutes until pale and fluffy. Add egg yolk and vanilla and mix well. Mix in milk until combined.
- Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend well. Add the flour mixture to the butter mixture and fold it in until evenly incorporated and the dough is smooth.
- Cover the bowl and refrigerate, or (here’s what I like to do) turn the dough out onto a large piece of plastic wrap and shape and roll it into a log that’s about 10-inches long. Use floured hands to handle the sticky dough. Wrap it well and refrigerate for 1 hour or place it in the freezer for 30 minutes.
- Line 2 large cookie sheets with parchment paper.
- If you kept the dough in the bowl, use a 1-oz cookie scoop to scoop up about 2 tbsp of dough and roll into smooth balls. Make sure you divide the dough evenly to make exactly 13 cookies. If you shaped the dough into a log, slice it into 13 equal portions. Roll each portion into smooth balls and place on prepared baking sheets spacing them 3 inches apart.
- Press a 1 teaspoon measure spoon down in the center of each cookie to create a deep divet. Push the sides up or squeeze the cookie towards the center just a bit to contain it as you make the divet. If the cookie dough cracks, just press it together. Spoon about 1 teaspoon of filling right into each indent. You will not use all the filling, and reserve the rest of the filling for finishing the cookies after they’ve baked. Place the trays in the fridge for 15 minutes while the oven preheats.
- Preheat your oven to 375 degrees F.
- Bake the cookies 8-10 minutes until the cookies are nicely golden brown around the edges and the filling starts to bubble. Transfer trays to a wire rack and let cookies cool for 5 minutes before transferring individually to the rack to finish cooling.
- Once cool, spoon a bit of the remaining filling on top of each cookie and sprinkle more chopped pecans on top if you’d like. I like to also drizzle with melted dark chocolate, but this is optional.
Notes
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