Ingredients
Scale
- 2 cups all-purpose flour (you can substitute half with whole wheat for a nuttier flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened (my mum always insisted on butter—never margarine!)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup pecan halves, chopped roughly
- 1/2 cup pure maple syrup (look for grade A for best flavor)
- 1/4 cup dark corn syrup or golden syrup (helps with that chewy pecan pie texture; golden syrup is a lovely British alternative)
- 2 tablespoons unsalted butter, melted (for the filling)
- 1 teaspoon ground cinnamon (a nod to my mum’s beloved apple crumbles)
- Pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This is a small but vital step—my mum always said a clean baking surface was the first ingredient to success.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream the softened butter and brown sugar together with a wooden spoon or electric mixer until the mixture is pale and fluffy, about 3–4 minutes. This step always reminds me of those early mornings when light would just peek through the curtains, and I’d sneak in to help mum whisk away.
- Beat in the egg and vanilla extract until fully combined.
- Gradually fold in the dry ingredients until the dough just comes together. Don’t overmix—this keeps the cookies tender.
- Prepare the pecan pie filling by stirring together the chopped pecans, maple syrup, corn syrup (or golden syrup), melted butter, and a pinch of salt in a small bowl. The sticky, sweet mixture will remind you of the filling my mum used for her Sunday roasts’ desserts.
- Take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Spoon about a tablespoon of pecan pie filling onto the center, then carefully wrap the dough around the filling, sealing it completely and shaping it into a ball. Repeat until all dough and filling are used—this is where the fun really begins.
- Place the stuffed cookie balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 12–15 minutes, or until the edges are golden but the centers remain soft. The aroma at this stage is pure comfort—like the kitchen of my childhood, filled with laughter and anticipation.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets the filling set slightly, so each bite is gooey but not runaway sticky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
