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
Scale
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.
