Melt-in-Your-Mouth Maple Cookies

I recently made these cookies, from the Lenox Bakery recipe ( and found them quite delicious, full of maple and autumn flavors. The original recipe was titled Monster Maple Cookies and were made with sugar eyeballs (I found at Winn Dixie), however, I put a toasted pecan atop one of them and that was Autumn in a cookie!

These cookies are chewy, not crunchy, so if you only like crunchy cookies, stop reading. I like both and I decided if a pecan on top of the cookie was good, chopped pecans in the cookie batter would be even better! These cookies are delicious and can be frozen for future eats.

Melt-in-Your-Mouth Maple Cookies

Recipe by Lenox Bakery


Prep time


Cooking time




  • For cookies:

  • 1/2 cup butter

  • 3/4 cup light brown sugar

  • 1/4 cup sugar

  • 2 eggs, room temp

  • 1/3 cup maple syrup

  • 1 teaspoon vanilla

  • 2 1/3 cup all purpose flour

  • 1 teaspoon baking soda

  • 1 cup toasted, chopped pecans

  • 24 whole, toasted pecans

  • For maple glaze:

  • 1 cup powdered sugar

  • 1/3 cup maple syrup

  • 1 teaspoon milk

  • Candy eyeballs, optional


  • Preheat oven to 350 degrees
  • In a stand mixer, cream together the butter, sugar and light brown sugar for 2- 3 minutes using the paddle attachment.
  • Add in the eggs, one at a time, maple syrup and vanilla.
  • Mix in flour, baking soda and chopped pecans.
  • Scoop the batter into rounds the size of a ping pong ball and place on a baking sheet lined with parchement paper. Bake for 10 minutes or until they’ve just started to brown a the edges.
  • Remove from the oven to let cool.
  • To make the glaze, mix the powdered sugar, maple syrup and milk together until well combined. Drizzle the glaze over the cookies, or use a knife to apply. Top with candy eyeballs or pecan half, a trick or a treat!


  • To make mummy-like cookies, drizzle glaze like mummy’s rags and add sugar eyeballs.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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