Description
These Maple Pecan Cookies are soft, tender, and packed with rich maple flavor and crunchy pecans.
Ingredients
Scale
- 2 cup chopped pecans/pecan pieces (325g)
- ¼ cup 100% pure maple syrup (80g)
- 2 tablespoons light brown sugar (packed)
- ¼ teaspoon sea salt
- 1¾ cup all-purpose flour (228g, spooned and leveled)
- 2 tablespoons malted milk powder (or powdered milk)
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter (196g, sliced into tablespoons and divided)
- 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
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¼ cup vanilla simple syrup
- Flaky sea salt
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper, and set aside.
- Add 2 cup chopped pecans to a large skillet with ¼ cup maple syrup, 2 tablespoons light brown sugar, and ¼ teaspoon sea salt, and cook over medium heat for about 5 minutes.
- Transfer the nuts to a parchment-lined pan to cool for at least 15 minutes.
- Whisk together the flour, malted milk powder, and baking soda in a medium bowl and set aside.
- Let the butter sit at room temperature for 15 minutes before using.
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted and browned, then stir in the remaining 4 tablespoons until melted.
- Add the sugars, vanilla bean paste, salt, and maple extract to the butter and mix to combine.
- Add the egg and egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat this for 2 more rounds.
- Mix the dry ingredients into the wet ingredients for 1 minute.
- Fold in most of the candied pecans, reserving about ¼ for topping.
- Use a cookie scoop to drop dough 3 inches apart on the prepared baking sheet. Top with reserved candied pecans.
- Bake for 10 to 12 minutes, rotating halfway through.
- Remove from the oven and shape with a biscuit cutter. Cool for 3 minutes on the baking sheet before transferring to a wire rack.
- Brush the hot cookies with vanilla simple syrup and sprinkle with flaky sea salt.
Notes
- Use two baking sheets for best results.
- Let the dough sit; it helps with texture.
- Store cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 304 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Brown Butter Maple Pecan, Maple Pecan Cookies, Fall Cookies