Ingredients
For 12 brown sugar cookie cups
8 tablespoons (113 g) unsalted butter, softened
1/2 cup (100 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
1 teaspoon alcohol-free vanilla flavoring
1 1/2 cups (180 g) all-purpose flour, spooned and leveled
1/4 teaspoon baking soda
1/4 teaspoon fine salt
Soft butter or baking spray, for greasing the pan
For the maple cream
4 ounces (113 g) full-fat block cream cheese, softened
2 tablespoons (28 g) unsalted butter, softened
1/2 cup (60 g) confectioners’ sugar, sifted
2 tablespoons (40 g) pure maple syrup
1/2 teaspoon alcohol-free vanilla flavoring
Pinch fine salt
2 tablespoons (14 g) finely chopped pecans, optional garnish
Instructions
- Beat the softened cookie butter with both sugars until lighter, about 2 minutes. Beat in the egg and vanilla. Separately whisk the flour, baking soda, and salt, then mix into the wet ingredients only until a soft dough forms. Refrigerate the dough for 20 minutes.
- Heat the oven to 350°F (175°C). Grease all 12 cavities of a standard muffin pan, not a mini pan. Divide the dough evenly, about 40 to 45 g per cavity. Press into a shallow cup covering the bottom and partway up the sides; leave the walls thick enough to support the filling.
- Bake about 16 to 20 minutes, using 20 minutes for planning, until the edges are golden and the centers look set rather than shiny and raw. Immediately press a rounded measuring spoon gently into each warm center to restore the well without piercing the bottom. Do not taste raw dough.
- Cool 15 minutes in the pan. Gently loosen and lift the cups onto a rack, then cool about 25 minutes more until completely cool. If they cling, give them a little more cooling time instead of pulling hard on the rims.
- During cooling, beat the filling’s cream cheese and butter smooth. Mix in the confectioners’ sugar, maple syrup, vanilla, and salt until thick and creamy. If it loosens, refrigerate briefly until spoonable. Keep the filling refrigerated while waiting for the shells.
- Divide the filling among the fully cooled cups, about 1 heaped tablespoon each. Add a little chopped pecan if desired. Refrigerate filled cups until serving; the cream is added after baking and is not baked inside the cookie dough.
Notes
Timing: 25 minutes active prep and filling + 20 minutes dough chilling + 20 minutes estimated baking + 40 minutes shell cooling = 1 hour 45 minutes. The 16–20-minute bake range makes the total about 1 hour 41 minutes to 1 hour 45 minutes. Mixing the filling overlaps shell cooling. Add time if ingredients need softening or the filling needs extra chilling.
Use block cream cheese, not whipped spread. Pure maple syrup gives a clearer maple flavor than pancake syrup. Do not add extra syrup to chase a darker color; it can loosen the cream.
Make ahead: Keep cooled, unfilled shells airtight at room temperature for up to 1 day. Refrigerate the filling separately and fill shortly before serving for the best texture. Refrigerate filled cups at 40°F (4°C) or below and enjoy within 3 days. Keep total time out of refrigeration under 2 hours, or under 1 hour above 90°F (32°C).
Allergens: wheat, milk, and egg; optional pecans add tree nuts. No alcohol is used. Nutrition is omitted. These are editorial quantities and timing estimates, not measured kitchen-test results.
- Prep Time: 25 minutes
- Chilling and Cooling Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian