Maple Pecan Cookies
Maple and pecans are paired together in this irresistable cookie that is lightly golden on the outside with an intensely chewy center. My recipe for Maple Pecan cookies is easy to make and a dessert you're sure to love.
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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