If you’re looking for a cookie that warms the heart and fills the kitchen with irresistible aromas, the Brown Butter Maple Pecan Cookies Recipe is an absolute must-try. These cookies masterfully blend the rich, nutty depth of browned butter with the sweet, complex notes of pure maple syrup and crunchy toasted pecans. Every bite delivers a wonderfully chewy texture and a subtle hint of cinnamon, making them a perfect treat for cozy afternoons, holiday gatherings, or any time you need a little extra comfort on your plate.
Ingredients You’ll Need
Gathering simple yet thoughtfully selected ingredients is key to achieving the delightful taste and texture found in this recipe. Each component brings something unique — from the warmth of cinnamon to the crunch of toasted pecans — ensuring you get that perfect balance in every cookie.
- Unsalted Butter, 1 cup: Browning the butter creates a deep, nutty flavor essential to these cookies.
- Dark Brown Sugar, 1 cup packed: Adds moisture and caramel undertones for chewy richness.
- Granulated Sugar, 1/4 cup: Balances sweetness and helps with slightly crisp edges.
- Pure Maple Syrup, 1/4 cup: Infuses subtle, natural sweetness with a hint of woodsy flavor.
- Large Eggs, 2: Bind the ingredients and contribute to that chewy texture.
- Vanilla Extract, 2 teaspoons: Enhances the overall flavor with aromatic warmth.
- All-Purpose Flour, 2 1/4 cups: Provides structure while keeping the cookies tender.
- Baking Soda, 1 teaspoon: Gives a slight lift for softness and perfect spreading.
- Salt, 1/2 teaspoon: Balances sweetness and boosts flavor complexity.
- Ground Cinnamon, 1/2 teaspoon: Adds seasonal spice without overpowering.
- Chopped Toasted Pecans, 1 1/2 cups: Bring crunch and a buttery flavor that complements the brown butter.
How to Make Brown Butter Maple Pecan Cookies Recipe
Step 1: Brown the Butter
Start by melting unsalted butter in a medium saucepan over medium heat. Keep a close eye as it foams and transitions to a beautiful golden brown shade, releasing a mouthwatering nutty aroma in the process. This usually takes about 5 to 7 minutes. Once browned, immediately remove from heat and let it cool slightly to preserve the rich flavor without cooking the eggs later on.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the browned butter with both brown and granulated sugars along with the pure maple syrup. Stir these together until silky smooth and well blended. The blend of sugars and maple syrup is what gives these cookies their signature chewy and sticky texture that feels like a gentle hug in cookie form.
Step 3: Add Eggs and Vanilla
Beat in the eggs and vanilla extract until everything is fully incorporated, creating a luscious base that will hold moisture and flavor beautifully throughout the baking process.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This dry mixture adds structure and just the right amount of subtle spice to elevate each bite.
Step 5: Bring It All Together
Gradually add the dry mixture into the wet ingredients, mixing just until combined. Overmixing can toughen the cookies, so gentle but thorough folding is key here. Fold in the chopped toasted pecans to infuse every cookie with satisfying crunch and a burst of nutty flavor.
Step 6: Chill the Dough
Cover the dough and chill it for at least one hour. This step is important to firm up the dough, helping your cookies maintain a thick, chewy texture while baking.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper. Scoop 1.5-tablespoon balls of dough, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn golden and the centers are just set. Allow cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This resting time helps ensure each cookie finishes with perfect texture.
How to Serve Brown Butter Maple Pecan Cookies Recipe
Garnishes
Sprinkling a touch of flaky sea salt on the cookies just before baking enhances the sweet and nutty flavors beautifully, creating a sophisticated flavor contrast that you’ll love. Adding a few whole pecans on top before baking also turns these treats into eye-catching delights.
Side Dishes
These cookies pair exquisitely with a warm cup of spiced chai tea or freshly brewed coffee to balance their sweeter notes. For a richer experience, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to make dessert feel even more indulgent.
Creative Ways to Present
Stack the cookies on a rustic wooden board for a cozy gathering or arrange them in a glass jar as a heartfelt gift. For an extra special touch, drizzle warmed maple syrup or melted chocolate artistically over the cookies right before serving — it’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Brown Butter Maple Pecan Cookies in an airtight container at room temperature for up to five days. This will maintain their chewy centers and crisp edges without drying them out.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container or bag. They stay delicious for up to three months and thaw quickly at room temperature without losing texture.
Reheating
Warm frozen or stored cookies gently in a preheated 300°F oven for about 5 minutes. This revives their softness and enhances the flavors, making them taste freshly baked all over again.
FAQs
Can I substitute regular butter for unsalted butter in this recipe?
Yes, but if you use salted butter, reduce or omit the added salt in the recipe to avoid over-seasoning the cookies. Unsalted butter is preferred for better control over the final flavor.
Do I have to toast the pecans before adding them?
Toasting pecans is highly recommended since it brings out their natural oils and intensifies their nutty flavor, adding an extra layer of deliciousness to the cookies.
Why is the dough chilled before baking?
Chilling the dough solidifies the fats and allows the flavors to meld while preventing excessive spreading during baking. This results in thicker, chewier cookies with more defined texture.
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or chopped almonds make great substitutes, providing a similar crunch while complementing the brown butter and maple flavors beautifully.
Is this Brown Butter Maple Pecan Cookies Recipe suitable for vegetarians?
Yes, it is! All the ingredients used are vegetarian-friendly, making it a wonderful sweet treat for anyone following a vegetarian diet.
Final Thoughts
If you’ve never made this Brown Butter Maple Pecan Cookies Recipe before, now’s the perfect time to dive in. It’s one of those recipes that feels like a warm hug from the inside out. With its buttery richness, maple sweetness, and pecan crunch, these cookies turn any ordinary day into a celebration. Trust me, once you make and taste these, they’ll quickly become your new favorite go-to for comfort and joy in cookie form.
Print
Brown Butter Maple Pecan Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Brown Butter Maple Pecan Cookies are a delightful treat featuring rich browned butter, sweet maple syrup, and crunchy toasted pecans. These chewy cookies combine warm spices with a nutty aroma, making them perfect for fall and holiday gatherings.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1 1/2 cups chopped toasted pecans
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter until it foams and turns golden brown with a nutty aroma, approximately 5–7 minutes. Remove from heat and let it cool for 10–15 minutes.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, dark brown sugar, granulated sugar, and maple syrup. Stir until smooth. Add the eggs and vanilla extract, then beat until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
- Fold in Pecans: Gently fold in the chopped toasted pecans evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to help the cookies maintain thickness and a chewy texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape Cookies: Scoop the dough into 1.5-tablespoon balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle a touch of flaky sea salt on top of the cookies before baking.
- Do not skip chilling the dough; this step is crucial to keep the cookies thick and chewy.
