Maple Pecan Pie Stuffed Cookies combine the rich, comforting flavors of classic pecan pie with the chewy delight of soft cookies. Infused generously with pure maple syrup and studded with toasted pecans, these cookies offer a perfect balance of sweetness and crunch. They’re ideal for holiday celebrations or cozy afternoons, delivering the nostalgic warmth of pecan pie in a handheld form that’s both impressive and delicious.
You will love how the maple syrup’s subtle woodsy sweetness blends with the buttery dough and toasty pecans. These stuffed cookies are not only flavorful but also have an irresistible chewy texture that keeps you coming back for more.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup pure maple syrup (Grade A Amber or Dark)
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups toasted pecans, chopped
How to Create Your Maple Pecan Pie Stuffed Cookies
Step 1: Prepare the Dough
In a large mixing bowl, cream together the softened butter and light brown sugar with an electric mixer until the mixture is smooth and fluffy. Add the maple syrup and beaten egg, mixing thoroughly to combine the ingredients.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low just until a soft cookie dough forms.
Step 3: Fold in the Pecans
Gently fold the toasted chopped pecans into the dough, distributing them evenly throughout for a perfect crunch in every bite.
Step 4: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour. This step ensures the dough firms up, making it easier to shape and bake without spreading too much.
Step 5: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Step 6: Shape and Stuff Cookies
Scoop about 2 tablespoons of dough and flatten slightly in your hand. Place a teaspoon of pecan pie filling (optional for fuller pie flavor) or extra maple syrup and pecans in the center, then fold dough around it to form a smooth ball. Place on prepared baking sheets, spacing cookies 2 inches apart.
Step 7: Bake
Bake the cookies for 10-14 minutes, until edges are lightly golden and centers are mostly set. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
My Best Tips for Maple Pecan Pie Stuffed Cookies
Toast Pecans for Full Flavor
Toasting pecans before adding to the dough activates their natural oils and intensifies their nutty flavor, making your cookies more flavorful.
Measure Flour Precisely
Use the spoon-and-level method to measure flour, preventing dry, dense cookies caused by overpacked flour.
Don’t Overbake
Bake cookies until edges set but centers still look slightly soft. They will firm up as they cool for a tender yet chewy texture.
Use Grade A Maple Syrup
High-quality maple syrup elevates the flavor significantly compared to imitation syrups. Grade A Amber or Dark delivers rich, robust maple notes.
Chill Dough Thoroughly
Chilling helps control cookie spread and results in better texture and structure.
Delicious Variations to Try
Add a Filling
Create a gooey maple or caramel filling for your stuffed cookies by adding a small dollop when shaping the dough.
Cinnamon Spice
Add 1 teaspoon of ground cinnamon or your favorite pumpkin pie spice to the dough for a warm, aromatic twist.
Chocolate Drizzle
After baking and cooling, drizzle cookies with melted dark or white chocolate for indulgence.
Use Different Nuts
Swap pecans for walnuts or almonds if preferred, or add a mix for varied texture.
Sprinkle with Coarse Sugar
Before baking, sprinkle the top of the cookies with coarse sugar for extra sparkle and crunch.
Frequently Asked Questions
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days. Freezing is also an option for up to 3 months.
Can I make the dough ahead?
Yes, dough can be refrigerated overnight or up to 3 days before baking.
What if I don’t have pure maple syrup?
Avoid imitation syrup. If unavailable, reduce sugar slightly and use a high-quality syrup alternative.
Are these cookies gluten-free?
Use a gluten-free flour blend to substitute all-purpose flour for a gluten-free version.
Can I skip stuffing the cookies?
Yes, the dough alone is delicious and studded with pecans for flavor and crunch.
How do I prevent cookies from spreading too much?
Chilling the dough well before baking is key to controlling spread and maintaining shape.
Print
Maple Pecan Pie Stuffed Cookies
- Total Time: 92
- Yield: 26 cookies 1x
- Diet: Vegetarian
Description
Maple Pecan Pie Stuffed Cookies combine the cozy, nostalgic flavors of classic pecan pie with the buttery, chewy texture of homemade cookies. Each bite features warm maple sweetness, toasted pecans, and hints of caramelized richness.
Ingredients
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup pure maple syrup (Grade A Amber or Dark)
1 large egg
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups toasted pecans, chopped
Optional: 1/4 cup pecan pie filling or extra maple syrup for stuffing
Instructions
Prepare dough: Beat butter and brown sugar until smooth and fluffy. Mix in maple syrup and egg until well combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Slowly add to wet mixture, mixing on low until just combined.
Add pecans: Fold in chopped toasted pecans evenly throughout the dough.
Chill: Cover and refrigerate for at least 1 hour to firm up the dough and prevent overspreading.
Preheat oven: Set oven to 350°F (177°C). Line baking sheets with parchment paper.
Shape & stuff: Scoop 2 tbsp dough, flatten, and add 1 tsp pecan pie filling or maple syrup in the center. Fold and seal the dough around filling into a smooth ball. Arrange cookies 2 inches apart on baking sheets.
Bake: Bake 10–14 minutes until edges are golden and centers slightly soft. Cool 5 minutes on sheets, then transfer to racks to cool completely.
Notes
Toast pecans lightly to enhance flavor before adding.
Chill dough thoroughly for chewy, thick cookies.
Use pure maple syrup for authentic flavor.
Don’t overbake — cookies should look slightly underdone for the perfect chewy center.
Store airtight at room temperature for 5 days or freeze up to 3 months.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/26 recipe)
- Calories: 215
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: maple pecan cookies, stuffed cookies, fall cookie recipe, chewy maple cookies, pecan pie cookie recipe
