These Maple Pecan Cookies are soft, chewy, and filled with buttery crunchy pecans and delicious maple flavor in every bite. They're cozy, simple to make, and absolutely perfect for fall and holiday baking. The combination of warm maple sweetness, nutty crunch, and golden chewy edges makes them truly irresistible. Best of all, this dough comes together quickly in one bowl and no mixer required! Enjoy these cookies with a cup of coffee or as a sweet treat for any occasion.
These Maple Pecan Cookies are everything you crave in a fall dessert - buttery, soft, chewy, and packed with the warm, nutty crunch of toasted pecans.
The dough starts with rich brown butter and is infused with pure maple syrup and a touch of maple extract for deep, authentic flavor. A mix of brown and white sugar creates a perfectly chewy center with delightfully crisp edges.
Enjoy these cookies on their own, or drizzle them with a sweet maple glaze that makes them completely irresistible. Whether you're baking for a cozy afternoon with coffee, a bake sale, or your Thanksgiving dessert table, these cookies are guaranteed to be a hit.
For more nutty recipes try my pecan upside down cake , chocolate pecan pie bars or pecan pie brownies.
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Why You'll Love These Maple Pecan Cookies
- Easy One-Bowl Recipe: The recipe uses simple ingredients and straightforward steps.
- Rich Maple Flavor: These cookies uses pure maple syrup and maple extract for that warm, cozy taste.
- Toasted Pecans: Adds a delicious nutty crunch that complements the chewy cookie.
- Perfect Texture: Crisp edges, soft centers, and chewy all the way through.
- Holiday-Ready: The perfect cookie for gift boxes, dessert platters, or fall gatherings.
Ingredient Notes
- Unsalted Butter: Melted brown butter gives these cookies a chewy texture and rich flavor.
- Sugars: A combination of packed light brown sugar and granulated sugar gives these cookies the perfect chewiness and sweetness.
- Pure Maple Syrup: For the best flavor, you MUST use 100% real maple syrup, not pancake syrup (which is mostly corn syrup and artificial flavoring).
- Maple Extract: While optional, a small amount of maple extract really amplifies the maple flavor and makes it stand out. I highly recommend it!
- Pecans: Use pecan halves or pieces. Toasting them before adding them to the dough is a crucial step that deepens their nutty flavor.
- Large Egg: Used for binding the dough.
- Pure Vanilla extract: Enhances the overall flavor the cookies
- All-Purpose Flour: Provides structure without making the cookies dense.
- Baking Soda: Gives the perfect lift and spread.
Step-by-Step Instructions
Here is how to make these maple pecan cookies recipe. You can use a stand mixer with a paddle attachment or a large bowl with a hand mixer.
Step 1. Brown the butter: In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Once browned take it off the heat and let it come to room temperature for an hour or so.
Step 2. Toast the Pecans: Toast chopped pecans in a dry skillet over medium heat for 5-7 minutes, or bake at 325°F for 10 minutes until fragrant. Cool before adding to the dough.
Step 3. Mix Wet Ingredients: In a large bowl, whisk together cooled brown butter, brown sugar, and white sugar until smooth. Add the egg, vanilla extract, maple syrup and maple extract, and whisk until combined.
Step 4. Add Dry Ingredients: Stir in the flour, baking soda and salt. Mix until just combined.
Step 5. Fold in Pecans: Stir in cooled toasted pecans evenly. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 2 days. This step is mandatory for thick, chewy cookies.
Preheat to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6. Scoop & Bake: Using a medium cookie scoop, scoop 1.5-tablespoon portions of dough and place 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, until edges are golden brown and centers are soft.
Step 8. Cool & Enjoy: Let cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
Step 8. Make the Glaze and Dip: Once the cookies are completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar , vanilla extract and maple syrup until a smooth, thick glaze forms. Add more maple syrup, 1-2 teaspoons at a time, until you reach your desired consistency.
Using a piping bag or a spoon drizzle the glaze on the cooled cookies.Optionally, top with more chopped pecans. Let the glaze set completely, about 30 minutes before enjoying!
Tips & Tricks
- Measuring Flour: For best results use a kitchen scale to measure flour properly. Spoon and level the flour instead of scooping to avoid dense cookies.
- Toast Your Pecans: Don’t skip this step. Spreading the pecans on a baking sheet and toasting them for 5-7 minutes at 350°F enhances their nutty flavor and adds a delightful crunch.
- Chill the Dough: Chilling the cookie dough for at least one hour is the secret to preventing the cookies from spreading too much. It also allows the flavors to meld and deepen.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a medium (2 tablespoons) cookie scoop.
- Don’t Overbake: Pull the cookies from the oven when the edges are lightly golden but the centers still look a little soft. They will continue to set on the hot baking sheet.
- Glaze Consistency is Key: If your glaze is too thick, add more maple syrup, a tiny bit at a time. If it’s too thin, add more powdered sugar. It should be thick enough to coat the cookie but thin enough to drip smoothly.
FAQ's
I understand maple extract can be hard to find but it gives these cookies a stronger, more maple concentrated flavor.
Yes you can use toasted walnuts if thats what you prefer.
Yes! Simply omit the pecans or replace them with white chocolate chips or toffee bits.
Yes you can simply skip this step and use regular melted butter but keep in mind the cookies wouldn’t have the same nutty flavor.
No. I know chilling the dough can seem annoying but baking these right away would cause these too spread way too much in the oven.
Storage & Freezing
- Room Temperature: Store these maple pecan cookies in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to a week .
- Freezing Dough: Scoop and freeze unbaked cookie dough balls for up to 2 months. Bake straight from frozen, adding 1-2 minutes to bake time.
- Freezing Baked Cookies: Freeze cooled cookies in an airtight container or zip lock bag for up to 2 months. Thaw at room temperature before serving.
More Cookie Recipes You Will Love
Recipe
Chewy Maple Pecan Cookies
Equipment
- Electric Mixer
- 2 cookie sheets
Ingredients
For the cookies:
- ½ cup (113 grams) unsalted butter
- ½ cup (110 grams) light brown sugar packed
- ¼ cup (50 grams) granulated white sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon pure maple extract optional
- ¼ cup (60 ml) pure maple syrup
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (110 grams) toasted pecans chopped
For the maple glaze:
- ½ cup powdered sugar sifted
- 1-2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
For the maple pecan cookies:
- In a heavy bottom sauce pan heat your butter carefully until it is browned stirring continuously. Once browned take it off the heat and let it come to room temperature for an hour or so.
- In a small bowl whisk together flour, baking soda and salt.
- In a bowl of your stand mixer or a large mixing bowl using a hand mixer, beat the browned butter and both sugars until pale for 2-3 mins.Add the egg and the vanilla extract, maple extract and maple syrup and beat well.
- To the butter mixture stir in the flour mixture and chopped pecans until just combined.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 2 days.
- When ready to bake, Pre-heat the oven to 175C (350 F). Line two large baking sheets with non-stick parchment paper. Set aside.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst baking trays and bake for 11-12 mins until golden.
- Let the cookies cool on the pan for about 5 mins.Remove from pan and cool completely on wire racks.Enjoy!
For the maple glaze:
- In a small bowl, whisk together the powdered sugar, vanilla extract and maple syrup until a smooth, thick glaze forms. Add more maple syrup, 1-2 teaspoons at a time, until you reach your desired consistency.
- Using a piping bag or a spoon, drizzle the glaze over the cookies and sprinkle with additional chopped pecans. Place the cookies back on the wire rack and let the glaze set completely for about 30 minutes.
Notes
- Browning the Butter: Don't rush this step. Let the butter turn golden with a nutty aroma before removing it from the heat. It adds a rich, toffee-like flavor that makes these cookies extra special.
- Maple Extract (Optional but Recommended): Pure maple syrup adds natural sweetness, but a touch of maple extract deepens the flavor and gives that cozy, bakery-style maple aroma.
- Chilling the Dough: Do not skip chilling the dough as this helps the cookies bake thicker with chewy centers and crisp edges.
- Don't Overbake: Remove the cookies when the edges are golden and the centers look slightly underdone. They will continue to set as they cool.
- Glaze Tip: For a smooth glaze, sift your powdered sugar first and let the cookies cool completely before drizzling.
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