Chewy Maple Pecan Cookies
These Maple Pecan Cookies are soft, chewy, and bursting with warm fall flavor. Made with nutty brown butter, pure maple syrup, and toasted pecans, every bite is rich, buttery, and perfectly sweet. Drizzle with maple glaze for a cozy, bakery-style cookie that’s irresistible all season long.
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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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