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These soft and chewy maple pecan crumble cookies are made with a gooey maple cookie swirled with ribbons of cinnamon sugar and topped with a salty-sweet maple pecan streusel.
Maple Pecan Crumble Cookies
I know you may be thinking that adding a cinnamon sugar swirl and crumble to a cookie is a little much… to which I say, yes, it is a little much. But aren’t all the best things in life a little over the top?! Like WHY NOT make a delicious soft and chewy maple cookie, fold in layers of a cinnamon brown sugar mixture and pile each cookie high with maple pecan topping?! WHY NOT?!
Ingredients for maple pecan crumble cookies
These cookies consist of three parts: a maple cookie base, cinnamon swirl, and pecan streusel. While it’s a little extra work than your classic cookies, they come together quickly and there’s a lot of ingredient overlap between each component so you don’t need to get a million ingredients. Here’s your shopping list:
Light Brown Sugar
Maple Extract (optional)
All Purpose Flour
How to store these maple pecan crumble cookies
These cookies will stay soft and moist for days if you store them properly! I like to keep them in an airtight container or plastic bag in the fridge (they’re actually so yummy cold too!) for up to 5 days! You can also freeze them in a a freezer safe container or freezer safe plastic bag for up to 3 months–just let them defrost fully before serving!
First, make the cinnamon sugar mixture. Combine the brown sugar and cinnamon in a small bowl and stir to combine. Set aside.
In a stand mixer fit the paddle attachment, beat the butter and brown sugar sugar together until light and airy, about 2 minutes.
Use a rubber spatula to scrape down the sides of the bowl and add the maple syrup, egg, vanilla extract and maple extract if using. Beat until smooth and fluffy, about 2 minutes.
Add the flour, baking powder, baking soda and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain. Do not over mix.
Add the brown sugar cinnamon mixture to the mixing bowl and fold the mixture one or two times to mix in the sugar a little bit–you don’t want to over mix it. You want the cinnamon sugar to stay mostly separate from the cookie so you get nice big swirls!
In a separate bowl, combine all the ingredients for the streusel topping and use a fork to mixture until crumbly and clumping together.
Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet. Lightly flatten the top of cookie dough balls so that the streusel has a flat surface to stick to. Top with a heaping spoonful of the streusel topping, really pressing it into the dough.
Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!