Maple and pecans are a natural match and are even better when combined together in my delicious Maple Pecan Cookies. Lightly golden on the outside with a delightful chewy texture these cookies get a nice crunch from roasted pecans. An irresistable cookie leaded with maple flavor.
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These delectable maple cookies perfect for your fall and holiday celebrations. These cookies are casual enough for potlucks and tailgates but special enough for Thanksgiving and your Christmas cookie table.(For more great cookie recipes take a look at my Three Ingredient Peanut Butter Cookies ,Pumpkin Snickerdoodles, Cranberry Pistaschio Shortbread Cookies and Gingerbread Latte Cookies).
Taking the effort of browning the butter and chilling the dough before baking will be well rewarded. Browning butter caramelizes the milk solids in the butter giving your cookies a nutty aroma and rich butterscotch flavor. Using maple syrup in the dough provides both moisture and sweetness in this cookie. Chilling your cookie dough before baking allows the flour to hydrate and also reduces the amount your cookies will spread, both of which result in a chewier cookie.
Ingredients for Maple Pecan Cookies
- unsalted butter
- brown sugar
- pure maple syrup (preferably Grade B or dark amber)
- vanilla extract
- large egg
- all purpose flour
- baking powder
- kosher salt
- chopped pecans
Baking Tips
- When making browned butter cut your butter into cubes for more even melting
- To cool the browned butter faster you can pop it in the refrigerator for 15 minutes (just keep an eye on it to make sure it doesn’t solidify)
- Taking the time to chill the dough at least 30 minutes before baking helps keep the cookies from spreading too much and ending up flat
- Make sure you use pure maple syrup for this recipe and not “pancake syrup” for the best results.
- These cookies would also be delicious if you want to use walnuts instead of pecans
How to Make Maple Pecan Cookies
These cookies start with making the browned butter. Add the butter to a light colored pan over medium heat and brown while stirring constantly. The butter will become amber in color and develop a nutty fragrance. Remove from the heat and allow to cool to room temperature.
In a large mixing bowl beat together the cooled brown butter, brown sugar and maple syrup until creamy (this hand mixer is a favorite in my kitchen). Beat in the egg and the vanilla extract. In a separate bowl whisk together flour, baking powder and salt. Add the dry ingredients to the butter mixture and mix until just combined. Stir in the chopped pecans.
Chill the cookie dough for at least 30 minutes or up to 24 hours before baking. Remove the cookie dough from the refrigerator and preheat oven to 350° F.Line a baking sheet with parchment paper and scoop out dough with a cookie scoop placing cookies at least 2 inches apart.
Bake for 10 minutes or until the edges have just become golden brown. Cool the cookies on a wire rack before serving.
Storage
You can store these cookies at room temperature in an airtight container for up 5 days. For longer storage, you can store them for up to a week in the fridge or freeze them for up to 3 months.
If you like these Maple Pecan Cookies be Sure to take a look at some of my other recipes!
Cranberry White Chocolate Scones
Matcha White Chocolate Chip Cookies
Chewy Espresso Chocolate Chip Cookies
If you make these Maple Pecan Cookies please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Maple Pecan Cookies
Equipment
- 1 small saucepan
- 2 large bowls
- 2 baking sheets
- 1 Hand Mixer
- Parchment Paper
Ingredients
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup chopped pecans
Instructions
- Add the butter to a saucepan over medium heat and brown while stirring constantly. The butter will become amber in color and develop a nutty fragrance. Remove from the heat and allow to cool to room temperature (or you can place the butter in the freezer for 10-15 minutes to speed up the process).
- In a large mixing bowl beat together the cooled brown butter, brown sugar and maple syrup until creamy. Beat in the egg and the vanilla extract.
- In a separate bowl whisk together flour, baking powder and salt.
- Add the dry ingredients to the butter mixture and mix until just combined. Stir in the chopped pecans.
- Line a baking sheet with parchment paper and scoop out dough with a cookie scoop placing cookies at least 2 inches apart. Chill the cookie dough for at least 30 minutes or up to 24 hours before baking. (Alternatively you can chill the dough first and then scoop it out just before baking but I feel the dough is easier to scoop beforehand).
- Remove the cookie dough from the refrigerator and preheat oven to 350° F. Bake for 10 minutes or until the edges have just become golden. Allow to cool for 5 minutes before serving.
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Amy Liu Dong says
Maple and pecan are one of my favorite flavors of a cookie, and I am so excited to make this at home and pair it with a delicious tea!
Jamie says
I made this cookie recipe and it is so easy and delicious.
My nieces love it so much!
Elizabeth says
This is the maple pecan cookie recipe I was looking for. No artificial flavors or colors. Crisp/chewy edges, soft center. Brown butter was perfect for both the flavor and reducing the liquid (since there’s maple syrup). I’m a sucker for toasted pecans so I may do that. Oh, and probably a bit more salt. In grams, here’s what I got:
300g flour
1 tsp baking powder
1/2 tsp salt
100g pecans
170g unsalted butter, browned and cooled
200g brown sugar
100g maple syrup
1 egg
1 tsp vanilla
Total dough weight was about 860g.
Dana says
Delicious cookie! Soft, chewy and the perfect amount of sweetness