Description
These Gourmet Maple Pecan Pie Stuffed Cookies combine buttery brown sugar cookie dough with a gooey maple-pecan pie filling. Soft, rich, and decadent — perfect for holidays or gourmet dessert lovers.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans (to fold into dough)
- For the Filling:
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 2 tbsp brown sugar
- 1 tbsp butter
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Make the filling: In a small saucepan over medium heat, combine maple syrup, brown sugar, butter, and pecans. Stir until the sugar dissolves and mixture slightly thickens (about 3–4 minutes). Remove from heat and stir in vanilla, cinnamon, and salt. Let cool completely.
- Prepare the cookie dough: In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix dry ingredients into wet ingredients until combined. Fold in chopped pecans.
- Chill dough for 30 minutes for easier handling.
- Assemble the cookies: Scoop about 2 tablespoons of dough and flatten it into a disk. Place 1 teaspoon of the pecan pie filling in the center, then top with another piece of dough and seal edges well. Repeat with remaining dough and filling.
- Place stuffed cookies on a parchment-lined baking sheet, spaced 2 inches apart.
- Preheat oven to 350°F (175°C) and bake for 11–13 minutes, until edges are golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Drizzle with extra maple syrup or a maple glaze before serving.
Notes
- Ensure the pecan filling is completely cool before stuffing the cookies to prevent melting.
- You can add a touch of bourbon or rum extract for a more adult twist.
- Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
- Best enjoyed slightly warm to highlight the gooey filling.
- Prep Time: 25 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baked
- Cuisine: American