Description
This collection features two delightful pecan-based recipes perfect for holiday celebrations or cozy gatherings. The Pecan Pie Dip offers a creamy, no-bake sweet treat combining cream cheese, brown sugar, and toasted pecans, served best with graham crackers or apple slices. Complementing it, the Brown Butter Maple Pecan Cookies deliver a rich, nutty flavor with browned butter and a hint of maple extract, baked to golden perfection with a tender center and optional flaky sea salt topping.
Ingredients
Scale
Pecan Pie Dip
- 1 (8 oz) package cream cheese, softened
- ½ cup brown sugar, packed
- ¼ cup corn syrup or maple syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- ¼ teaspoon salt
- Optional garnish: extra pecans, drizzle of caramel sauce
- Dippers: graham crackers, vanilla wafers, apple slices, pretzels
Brown Butter Maple Pecan Cookies
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons maple extract (or pure maple syrup for milder flavor)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup chopped pecans, toasted
- Flaky sea salt for topping (optional)
Instructions
- Prepare Pecan Pie Dip: In a medium bowl, beat the softened cream cheese with brown sugar until smooth and creamy. Add corn syrup (or maple syrup), vanilla extract, and salt, mixing until well combined. Fold in the chopped toasted pecans gently. Transfer the mixture to a serving bowl and top with extra pecans or a drizzle of caramel sauce if desired. Serve immediately or refrigerate for up to 2 days. Allow it to come to room temperature before serving for best flavor.
- Toast Pecans: To enhance pecan flavor for both recipes, preheat oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–7 minutes until fragrant, stirring once halfway through to ensure even toasting. Remove and let cool.
- Make Brown Butter for Cookies: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking while stirring frequently until the butter foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately pour the browned butter into a large mixing bowl and let it cool for 10–15 minutes.
- Prepare Cookie Dough: Once the browned butter has cooled, add the brown sugar and granulated sugar, mixing until combined. Beat in the eggs and maple extract until smooth. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon if using. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the toasted pecans gently. Cover the dough with plastic wrap and chill for at least 1 hour to firm up.
- Bake Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of chilled dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and centers are set but still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Notes
- Toasting pecans brings out a deeper flavor; simply bake them at 350°F for 5–7 minutes until aromatic.
- The Pecan Pie Dip pairs excellently with both sweet dippers like graham crackers and salty ones like pretzels.
- Store the Pecan Pie Dip refrigerated and use within 2 days for optimal freshness, allowing it to come to room temperature before serving.
- Cookie dough can be rested overnight in the refrigerator for an enhanced, deeper maple and pecan flavor.
- The browned butter in the cookies adds a rich, nutty character essential to these fall-inspired treats.
- Both recipes are vegetarian-friendly.
- Browned butter cookies freeze well both before and after baking for convenient storage.
