Maple Pecan Cookies Recipe

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Maple Pecan Cookies Recipe:- Maple and pecans are a natural pairing, and when they are mixed in a wonderful cookie, they are even more delicious. In addition to having a center that is quite chewy and a light golden color on the outside, these cookies have a little of crunch thanks to the roasted nuts. You are going to absolutely adore my Maple Pecan Cookies since they are a delectable and irresistible treat.


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Maple Pecan Cookies Recipe

Maple Pecan Cookies


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These cookies, which have a combination of maple and pecans, are ideal for enjoying during the fall and winter seasons. Although they are casual enough to be served at tailgates and potlucks, these cookies are also precious enough to be served during Thanksgiving and Christmas.

The time and effort that is put into browning the butter and chilling the dough before baking will be well worth it in my opinion. Your cookies will have a deep butterscotch flavor and a nutty scent if you brown the butter, which caramelizes the milk solids that are contained within the butter. Putting your cookie dough in the refrigerator before baking causes the flour to become more hydrated and also reduces the amount of spreading that will occur in your cookies, both of which contribute to a chewier cookie appearance.


How to Make Maple Pecan Cookies

Creating the browned butter is the first step in preparing these cookies. Brown the butter in a pot over medium heat while swirling it regularly. Add the butter to the saucepan.

A nutty aroma will develop, and the butter will take on an amber hue as it continues to cook. Remove the butter from the heat and allow it to cool to room temperature. Alternatively, you can throw the butter in the freezer for ten to fifteen minutes to speed up the refrigeration process.


This hand mixer is my favorite for creaming cooled brown butter, brown sugar, and maple syrup in a large basin. Beat in egg and vanilla. In a separate basin, mix flour, baking powder, and salt. Mix the dry ingredients into the butter mixture until barely mixed. Mix in chopped pecans.

Line a baking sheet with parchment paper and scoop dough with a cookie scoop, spacing cookies 2 inches apart. Before baking, chill cookie dough for 30 minutes or 24 hours. (You can chill the dough first and scoop it out before baking, but I prefer scooping first). Remove cookie dough from fridge and preheat oven to 350° F. Bake for 10 minutes until the edges are brown. Serve after 5 minutes of cooling.


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  • 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



  • 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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