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Best Easy Brown Butter Maple Pecan Cookies Recipe

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These Brown Butter Maple Pecan Cookies are the ultimate fall treat, combining nutty brown butter, sweet maple syrup, and crunchy toasted pecans for a perfectly chewy, crisp-edged cookie that’s ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (120g) pecans, toasted and roughly chopped

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 5-7 minutes, the foam will subside and you’ll see little brown specks forming at the bottom. The butter will smell nutty and turn a deep amber color. Immediately remove from heat and pour into a large heatproof bowl. Let cool for about 10 minutes.
  2. Combine sugars and brown butter: Add the 1 cup packed light brown sugar and 1/2 cup granulated sugar to the warm brown butter. Whisk vigorously until smooth and the sugars are dissolved.
  3. Add wet ingredients: Whisk in the 1 large egg and 1 large egg yolk until fully combined. Then add the 1/3 cup pure maple syrup and 1 teaspoon vanilla extract. Whisk again until smooth and glossy.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon (if using).
  5. Mix wet and dry: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold together until just combined. Do not overmix.
  6. Fold in the pecans: Gently fold in the 1 cup toasted and chopped pecans until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 30 minutes. Meanwhile, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion out the dough into balls. Place them on the prepared baking sheets, spacing about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and golden brown. Centers will still look slightly soft and puffy.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t rush the brown butter; use medium heat and watch for deep amber color. Use room temperature eggs. Measure flour correctly by spooning and leveling. Chill dough for at least 15 minutes to prevent spreading. Toast pecans before adding for best flavor. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or dough balls for later use.

Nutrition

Keywords: brown butter, maple, pecan, cookies, fall, easy, chewy

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