Maple Pecan Cookies

These Maple Pecan Cookies with brown butter are more than just a sweet treat. They're a celebration of autumns best flavors. They're crispy on the outside and soft and chewy on the inside with a delicious warm and nutty flavor.

Course cookies, Dessert, Snack

Cuisine American

Keyword brown butter, maple, pecan cookies, soft, chewy

Prep Time 20

Cook Time 30

Chill Time 20

Total Time 1 10

Servings cookies

Calories 369

Author Kristen-The Epicurean Mouse

Ingredients

Maple Pecan Cookie Dough

1 cup + 2 tbsp Unsalted butter browned and cooled
1 1/2 cups Brown sugar dark or light
1/4 cup Maple syrup
1 Large egg room temperature
1 Egg yolk room temperature
1 tsp Vanilla extract
1 tsp Maple extract optional
2 1/2 cups All-purpose flour
3/4 tsp Baking soda
1/2 tsp Kosher salt
1 tsp Ground cinnamon
1 cup Chopped pecans lightly toasted, plus more for topping cookies

Maple Glaze

2 tbsp Unsalted butter melted
1/3 cup Maple syrup
1/2 tsp Maple extract optional, can substitute with vanilla extract
3/4 cup Powdered sugar

Instructions

Place the butter in small saucepan over medium heat. Once melted, the butter will begin to foam. Keep stirring until the butter begins to turn a light amber color. The foam will subside and you will have little brown specks (milk solids) at the bottom of the pan. Then, pour the butter, along with the brown bits into a large bowl. Cool for 30 minutes.
Place the pecans in a dry skillet. Toast the pecans over medium heat, stirring frequently for 5 minutes until they are fragrant and turn a deep brown color. Be careful not to burn them.
Allow the pecans to cool completely before chopping them into small pieces.
Combine the butter, sugar and maple syrup. Next, add the whole egg, egg yolk, maple extract, and vanilla extract. Mix until combined.
In a separate bowl, whisk together the flour, baking soda and salt. Then, fold the dry ingredients into the wet ingredients. Mix just until combined. Next, fold in the chopped pecans.
Using a 1 ½ oz ice cream scoop, scoop the cookies onto a cookie sheet lined with parchment paper. Refrigerate for 1-2 hours.
Preheat oven to 350°. Place the cookies onto a parchment lined sheet pan, 2" apart (6 cookies per sheet). Then, bake the cookies for 11-12 minutes.
Remove the cookies from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. Top with additional chopped pecans. Allow to cool on then pan, then transfer to a wire rack.
For the maple glaze, melt the butter in a small saucepan. Then, add maple syrup, maple extract and powdered sugar. Whisk until smooth. Use a spoon to glaze each cookie.

Nutrition