Description
These Maple Pecan Cookies combine rich, buttery brown sugar dough with candied pecans coated in pure maple syrup for a delightful sweet and nutty treat. The brown butter adds a deep, nutty flavor, while the maple syrup glaze and flaky sea salt enhance each cookie’s irresistible taste and texture. Perfect for holidays or cozy gatherings, these cookies are chewy, shiny, and topped with crunchy candied pecans.
Ingredients
Scale
Candied Pecans
- 2 cups chopped pecans (325g)
- ¼ cup 100% pure maple syrup (80g)
- 2 tablespoons light brown sugar (packed)
- ¼ teaspoon sea salt
Dry Ingredients
- 1¾ cups all-purpose flour (228g, spooned and leveled)
- 2 tablespoons malted milk powder (or powdered milk)
- ½ teaspoon baking soda
Butter
- 14 tablespoons unsalted butter (196g, sliced into tablespoons and divided)
Sugars and Flavorings
- ½ cup granulated sugar (100g)
- ¾ cup light brown sugar (150g, packed)
- 2 teaspoons vanilla bean paste (or extract)
- 1 teaspoon salt
- ½ teaspoon maple extract
Eggs
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
Topping
- ¼ cup vanilla simple syrup
- Flaky sea salt, for sprinkling
Instructions
- Preheat and prepare pans: Preheat the oven to 375°F and line baking sheets with parchment paper. Use two baking sheets and rotate between batches for even baking.
- Make candied pecans: In a large skillet over medium heat, combine chopped pecans, maple syrup, brown sugar, and sea salt. Cook, stirring frequently, about 5 minutes until nuts are coated and sticky but not overly wet. Transfer to parchment-lined pan or plate to cool at least 15 minutes.
- Mix dry ingredients: In a medium bowl, whisk together flour, malted milk powder, and baking soda. Set aside.
- Prepare brown butter: Remove 14 tablespoons of butter from fridge to soften slightly. In a skillet, melt 10 tablespoons butter over medium heat. Continue cooking, stirring often, for 2 to 3 minutes until brown bits form and the butter is foamy and fragrant. Remove from heat and stir in remaining 4 tablespoons until melted. Transfer warm brown butter to a large bowl or mixer bowl.
- Combine sugars and flavorings: Add light brown sugar, granulated sugar, vanilla bean paste, salt, and maple extract to the brown butter. Mix to combine thoroughly.
- Add eggs: Add 1 large egg and 1 yolk to the bowl and mix for 30 seconds. Let rest for 3 minutes. Whisk again for 30 seconds, rest 3 minutes, then whisk 30 seconds again until the batter is smooth, thick, shiny, and caramel-like.
- Incorporate dry ingredients: Using a spatula or paddle attachment, mix dry ingredients into wet ingredients for 1 minute. The dough will be soft; no chilling needed.
- Fold in candied pecans: Fold most of the cooled candied pecans into the dough, reserving about ¼ for topping.
- Scoop and arrange dough: Use a #20 cookie scoop (about 2.15 ounces) to portion dough, dropping scoops 3 inches apart on prepared baking sheets. Top each with reserved candied pecans.
- Bake cookies: Bake for 10 to 12 minutes, rotating pans halfway through for even cooking.
- Shape and cool: Remove cookies from the oven and use a round biscuit cutter to gently shape each cookie while still warm. Let cookies cool 3 minutes on the baking sheet before transferring to a wire rack.
- Glaze and finish: Brush warm cookies with ¼ cup vanilla simple syrup and sprinkle with flaky sea salt before serving.
Notes
- Using two baking sheets and rotating them helps maintain consistent heat for optimal cookie texture.
- Brown butter adds depth; don’t skip the nutty browning step for best flavor.
- Dough is soft and doesn’t require chilling—handle gently to preserve dough texture.
- Resting and whisking the egg mixture creates a smooth, shiny batter resembling caramel.
- Shaping with a biscuit cutter while warm gives professional, uniform cookie edges.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
