Description
These tender, comforting maple pecan cookies offer a perfect harmony of textures and flavors. By browning the butter, we unlock a sophisticated, nutty complexity that pairs beautifully with authentic maple syrup and crunchy toasted pecans. Each bite provides a chewy, soft interior with delicate crisp edges, making them an ideal treat for holidays, afternoon tea, or quiet moments of indulgence at home.
Ingredients
1 cup unsalted butter, cubed
1/2 cup granulated sugar
1 cup dark brown sugar, packed
1/4 cup pure maple syrup
1 tsp maple extract
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups pecans, toasted and chopped
Instructions
Place butter in a light-colored saucepan over medium heat; cook until browned, fragrant, and golden brown bits appear, then set aside to cool slightly.
In a large bowl, whisk the brown butter, granulated sugar, and brown sugar until smooth.
Add the maple syrup, maple extract, egg, and egg yolk; whisk until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the chopped pecans.
Cover and refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the prepared sheet.
Bake for 10-12 minutes until edges are set but centers are still soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure your butter is fully cooled to room temperature after browning to prevent melting the sugars. For extra flavor, toast your pecans in a dry pan over medium heat for 3-5 minutes before adding them to the dough. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg