Ingredients
Scale
- 2 ½ cups all-purpose flour (substitute with gluten-free flour blend if needed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans, toasted
- ½ cup pure maple syrup (Grade A dark amber recommended for richness)
- ¼ cup light corn syrup (or additional maple syrup for a natural alternative)
- 2 tablespoons unsalted butter, melted (for filling)
- 1 tablespoon all-purpose flour (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This was Mama Lou’s secret to prevent sticking and to keep cookies perfectly tender.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 4 minutes with an electric mixer. I remember Ouma and I taking turns mixing while chatting about our day; it’s those simple moments that make baking so special.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix—the dough should be soft but not sticky.
- In a small bowl, make the pecan pie filling by combining the maple syrup, corn syrup, melted butter, flour, and toasted pecans. This mixture is the heart of the cookie, carrying the nostalgic flavors of Mama Lou’s kitchen.
- Take about 2 tablespoons of cookie dough and flatten it in the palm of your hand. Spoon a teaspoon of the pecan filling onto the center, then gently fold the dough around the filling and seal it completely, shaping it into a ball. Repeat with the remaining dough and filling.
- Place the stuffed dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading.
- Bake for 12-14 minutes, or until the edges are golden but the centers still look soft. The first time I made these, I left them in too long and lost that tender, gooey middle—so watch closely!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time allows the filling to set just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
