Print

Soft Chewy Brown Butter Maple Pecan Cookies

soft chewy brown butter maple pecan cookies - featured image
Print Recipe

These soft chewy cookies feature a nutty, caramel-like depth from brown butter, warm maple flavor, and crunchy toasted pecans, perfect for cozy occasions and easy homemade treats.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned until golden and fragrant
  • ⅓ cup (80 ml) pure maple syrup
  • ½ cup (100 g) brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (120 g) pecans, roughly chopped and toasted

Instructions

  1. Place 1 cup (227 g) of unsalted butter in a medium saucepan over medium heat. Stir frequently with a wooden spoon or spatula. After about 5-7 minutes, the butter will foam and then turn golden brown with a nutty aroma. Once you see brown specks and smell the toasty scent, remove from heat. Pour into a heat-safe bowl and let cool for 5 minutes.
  2. Whisk in ⅓ cup (80 ml) pure maple syrup, ½ cup (100 g) brown sugar, and ¼ cup (50 g) granulated sugar into the browned butter until well combined. Add 1 large egg and 1 teaspoon vanilla extract. Whisk again until smooth and glossy.
  3. In a separate bowl, sift together 1 ¾ cups (220 g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Mix just until combined; the dough should be soft but not sticky.
  5. Fold in 1 cup (120 g) toasted, roughly chopped pecans.
  6. Optional: Cover the dough with plastic wrap and refrigerate for 30 minutes to help flavors meld and make scooping easier.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are set and golden but centers still look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Do not rush browning the butter to avoid burnt flavor. Toast pecans to enhance flavor and crunch. Mix dough gently to keep cookies soft and chewy. Chilling dough is optional but recommended to improve flavor and control spread. Start checking cookies at 10 minutes to avoid overbaking. If dough is too soft, chill for 10 minutes before scooping.

Nutrition

Keywords: brown butter cookies, maple pecan cookies, soft chewy cookies, homemade cookies, easy cookie recipe, fall cookies, toasted pecans, maple syrup cookies

Find it online: https://coracooks.com/soft-chewy-brown-butter-maple-pecan-cookies-recipe-easy-homemade-treats-to-bake-today/