Pecan Pie Cookies with Gooey Maple Pecan Filling
Soft brown sugar cookies filled with a rich maple pecan pie filling and finished with flaky sea salt.
- Prep Time: 25 minutes
- Cook Time: 10-13 minutes
- Total Time: About 1 hour 10 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cookie dough
2 cups all-purpose flour, spooned and leveled
1 tsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cubed
1/2 cup dark brown sugar, packed
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
For the pecan pie filling
6 Tbsp unsalted butter
1/3 cup dark brown sugar, packed
1/3 cup pure maple syrup
2 cups pecans, chopped
1/3 cup heavy cream
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp salt
Flaky sea salt, for finishing
Instructions
1. Cook filling ingredients until glossy and slightly thickened; cool.
2. Whisk dry cookie ingredients together.
3. Melt cookie butter, cool slightly, then mix with sugars, vanilla, egg, and yolk.
4. Fold in dry ingredients and chill 30 minutes.
5. Preheat oven to 350°F and line baking sheets.
6. Shape dough into balls, indent centers, and add cooled pecan filling.
7. Bake 10–13 minutes until edges are set.
8. Cool briefly and finish with flaky sea salt.
Notes
Cool the pecan filling before adding it to the dough.
Chill the dough to help control spreading.
Store covered and refrigerate for longer storage.
Baked cookies can be frozen.