Brown Butter Maple Pecan Cookies (Gluten Free Option)

Learn how to make delicious Maple Pecan Cookies with this step by step guide. This recipe is very easy to follow, with a step-by-step video!

Everyone just loves our classic chocolate chip pudding cookies. We love putting fun spins on this recipe, especially when it fits perfect for the fall and a Thanksgiving dessert! This version is full of nutty aromas from the brown butter and a sweet maple flavor everyone will love. 

Ingredient Notes

• Pecans: save yourself a step and buy pre-chopped pecans!
• Brown sugar: this is used in the candied pecans and the cookie dough.
• Maple syrup: we're using this in the candied pecans and a little bit in the dough as well! Buy a quality pure maple syrup (not pancake syrup).
• All-purpose flour: we also tested this with 1:1 gluten free flour and it turned out great.
• Baking soda: this is what helps the cookies rice properly!
• Salt
• Unsalted butter: make sure it's unsalted so we can control the amount of salt in the recipe.
• Maple extract: we tested this with maple syrup only and felt like it was lacking a bit in maple flavor, so the added maple extract really goes a long way.
• Milk: the butter loses some it's moisture when it browns so this milk helps add some of the moisture back in so the cookies aren't dry.
• Vanilla instant pudding mix: this is the secret ingredient to these ultra soft cookies. Grab the pudding mix only!
• Eggs: the binder in this cookie recipe, and many cookie recipes.

How to Make Maple Pecan Cookies

Brown the butter

1. Add the butter to a small saucepan over medium heat. Cook until the butter melts and begins to brown, about 3-4 minutes. It will foam first then settle and you'll start to see brown bits form on the bottom of the pan. You'll know it's done when it turns a deep amber color and starts to smell nutty. Remove from the heat and transfer to a heatproof bowl. Chill in the freezer for 10-15 minutes.

Toast the pecans

2. While the butter is cooling, add the pecans, brown sugar and maple syrup to a baking sheet and toss then bake for 10-12 at 350°F. Start checking it at 10 minutes to avoid burning.

Beat the wet ingredients

3. Using a stand mixer or electric hand mixer, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the maple syrup, maple extract, vanilla extract, milk pudding mix, and eggs and beat on high for another 2-3 minutes.

Add the dry ingredients

4. Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add the majority of the candied pecans and stir with a rubber spatula until incorporated. Leave about 1/3 cup out of the batter to top once they're baked.

Chill and bake

5. Cover the dough with plastic wrap or in an airtight container and chill in the refrigerator for at least 2 hours, or up to 3 days. 
6. When you're ready to bake the maple pecan cookies, scoop 2 tablespoons out of the dough and roll them into balls. Place them 2 inches apart on a parchment lined backing sheet.  Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely. Top with the reserved pecans while they're still warm.

Expert Tips

1. Beat the sugar and brown butter for 3 minutes: the sugar cuts into the butter and creates air pockets. This is what makes the cookies thick and chewy.
2. Measure the flour correctly:  use the spoon and level method for the most accurate measurement. Spoon the flour into the measuring cup then scrape it off the top.
3. Use parchment paper: it creates even baking and the cookies stay thick and chewy the whole time.
4. Chill the dough: the melted brown butter changes the texture of these cookies, so allowing the dough to set in the fridge helps deepen the flavor and make certain the cookies won't spread like a pancake.

Storage and freezer instructions

Cover the cookie dough in an air tight container and freeze for up to 3 months.  Scoop out the cookie dough balls onto a baking sheet and place in the freezer until they're frozen solid then transfer to a freezer bag until you're ready to bake.

Bake straight from frozen! Just add a minute or two to the baked time. You can also freeze the baked cookies for up to 3 months. Thaw overnight and enjoy these maple pecan cookies warm with a big glass of milk!

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Cookie Recipes

• Chocolate chip pudding cookies
• Brown butter oatmeal cookies
• Melt in your mouth pumpkin cookies
• Giant ginger cookies

Brown Butter Maple Pecan Cookies

Learn how to make delicious Pecan Maple Cookies with this step by step guide. This recipe is very easy to follow, with a step-by-step video!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 10 minutes

Chill time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 22 cookies

Calories: 235kcal

Author: Molly Thompson

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Ingredients

For the candied pecans:

• 1 1/4 cups chopped pecans
• 1 tablespoon light brown sugar
• 1 tablespoon pure maple syrup

For the cookies:

• 1 cup (2 sticks) unsalted butter
• 2 1/3 cups all purpose flour measured correctly (see blog post)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup light brown sugar packed
• 1/4 cup pure maple syrup
• 1 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1 (3.4 ounce) package vanilla instant pudding mix
• 2 large eggs

Instructions

Brown the butter:

• Add the butter to a small saucepan over medium heat. Cook until the butter melts and begins to brown, about 3-4 minutes. It will foam first then settle and you'll start to see brown bits form on the bottom of the pan. You'll know it's done when it turns a deep amber color and starts to smell nutty. Remove from the heat and transfer to a heatproof bowl. Chill in the freezer for 10-15 minutes.

Toast the pecans:

• While the butter is cooling, preheat the oven to 350°F. Add the pecans, brown sugar and maple syrup to a baking sheet and toss. Bake for 10-12 at 350°F. Start checking it at 10 minutes to avoid burning.

Make the cookie dough:

• Whisk the flour, baking soda and salt together in a medium bowl and set aside.
• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the maple syrup, maple extract, vanilla extract, milk, pudding mix, and eggs and beat on high for another 2-3 minutes.
• Slowly add half of the dry ingredients to the wet mixture and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add the majority of the candied pecans and stir with a rubber spatula until incorporated. Leave about 1/3 cup out of the batter to top once they're baked.

Chill and bake:

• Cover the dough with plastic wrap and chill in the fridge for at least 2 hours, or up to 3 days.
• When you're ready to bake, scoop 2 tablespoons out of the dough and roll them into balls. We like using a large cookie scoop. Place them 2 inches apart on a parchment lined backing sheet.
• Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow them to cool on the baking sheet for two minutes then transfer to a wire rack to cool completely. Top with the reserved pecans while they're still warm.

Nutrition

Serving: 1cookie | Calories: 235kcal | Carbohydrates: 27.4g | Protein: 2.6g | Fat: 13.4g | Cholesterol: 39.1mg | Sodium: 183mg | Fiber: 1g | Sugar: 16.4g

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