Description
Buttery maple cookies meet gooey pecan pie filling in this irresistible thumbprint treat. Each bite brings soft maple sweetness, a nutty caramel center, and a delicate maple glaze for a bakery-worthy finish.
Ingredients
Maple Cookie Dough:
2 cups unsalted butter, room temp
1 ½ cups granulated sugar
1 cup light brown sugar, packed
4 large egg yolks
4 tsp pure maple extract
4 cups all-purpose flour
2 cups finely ground pecans
1 tsp baking powder
1 tsp fine sea salt
Pecan Pie Filling:
2 cups chopped pecans
1 cup light brown sugar, packed
1 cup corn syrup
4 tbsp unsalted butter, melted
4 large eggs, beaten
2 tsp vanilla extract
Pinch of salt
Maple Glaze:
2 cups powdered sugar
4 tbsp maple syrup
2–4 tbsp milk (as needed for consistency)
Instructions
Make Cookie Dough: Cream butter and sugars until fluffy. Beat in egg yolks and maple extract. In a separate bowl, whisk flour, ground pecans, baking powder, and salt. Gradually add to wet ingredients until a soft dough forms. Chill 30 minutes.
Prepare Filling: In a saucepan, combine pecans, brown sugar, corn syrup, butter, eggs, vanilla, and salt. Cook over medium heat until slightly thickened. Cool slightly.
Shape Cookies: Preheat oven to 350°F (175°C). Roll dough into 1 ½-inch balls. Place on lined baking sheets and press a thumbprint into the center of each.
Fill & Bake: Spoon pecan filling into each indentation. Bake 12–14 minutes, until edges are set. Cool completely.
Glaze: Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies.
Serve: Let glaze set before storing in an airtight container.
- Prep Time: 35 minutes
- Cook Time: 14 min/batch
Nutrition
- Calories: 190 / Cookie
- Sugar: 14g / Cookie
- Fat: 10g / Cookie
- Carbohydrates: 24g / Cookie
- Protein: 2g / Cookie