These maple pecan cookies are soft, chewy, and perfectly thick, with just the right amount of maple flavor. The crunch from the pecans and sweet maple icing will make them your new favorite fall cookie!
Need another cookie recipe? Try these chewy ginger cookies, or peanut butter cup cookies.
If I could pick a type of recipe to develop for the rest of my life it would be cookies. I’m a sucker for a thick and chewy cookie like pudding cookies, brown butter toffee cookies, and molasses ginger cookies.
The fall brings my favorite flavors like pumpkin, pecan, maple, and cinnamon. Soft pumpkin cookies are a fall staple and now these maple pecan cookies are on the list too.
Just like pecan shortbread cookies, there’s a perfect crunch from the pecans, and just like brown butter oatmeal cookies, the nutty brown butter in the cookie dough ads richness and depth. I think this will be your new go-to cookie!
Love pecan desserts? Try pecan pie cobbler, pecan sticky buns, or healthy chocolate pecan pie next.
Ingredients You Need
Here are the simple ingredients for these maple and pecan cookies. Jump to the recipe card for exact measurements.
- Pecans: save yourself a step and buy pre-chopped pecans!
- Brown sugar: the molasses in brown sugar adds chewy texture.
- Maple syrup: Buy a quality pure maple syrup (not pancake syrup).
- All-purpose flour: measure for measure gluten-free baking flour works too.
- Baking soda: make sure it’s not older than 6 months.
- Butter: unsalted it best!
- Maple extract: I tested this with maple syrup only and it was delicious, but wanted to punch the maple flavor more. You can leave this out if you don’t have it on hand.
- Milk: the butter loses moisture when it browns so this helps add some moisture back into the dough so they aren’t dry.
- Eggs: the binder in this cookie recipe. Use room temperature for best results.
How to Make Maple Pecan Cookies
Here are the simple steps, with photos, to make these pecan maple cookies. Skip to the recipe card for the printable version.
Step 1. Brown the Butter. Melt the butter in a saucepan and cook on medium heat for 3-4 minutes until brown bits form on the bottom.
Step 2. Dry Ingredients. Whisk the dry ingredients in a medium mixing bowl.
Step 3. Wet Ingredients. Use a stand mixer or electric mixer to beat the brown butter and sugar. Add the rest of the wet ingredients and mix until combined.
Step 4. Finish the Dough. Add the dry ingredients to the wet ingredients and mix until combined.
Step 5. Stir in Pecans. Add the chopped pecans to the cookie dough and stir until combined.
Step 6. Chill the Dough. Cover with plastic wrap or foil and refrigerate the dough for at least 2 hours or up to 3 days.
Step 7. Bake. Use a large cookie scoop to drop the dough onto a parchment lined baking sheet. Bake for 10-12 minutes at 350.
Step 8. Ice the Cookies. Mix the icing ingredients in a small bowl. Drizzle the cookies with the icing and let it set.
Expert Tips
- Use room temperature ingredients. Room temperature eggs and milk incorporate into the batter better.
- Use pure maple syrup. Not pancake syrup!
- Chill the dough. The cookies will spread too much because of the melted brown butter if you skip this step.
- Don’t over bake them. The cookies should be just barely set in the centers. They’ll continue to bake out of the oven. This ensures you have a soft and chewy center once they’re cooled.
Recipe FAQs
Yes! I’ve tested these with Bob’s Red Mill 1:1 gluten-free baking flour and they turned out perfectly.
Chilling the dough lets the flavors develop and ensures the cookies don’t spread so it’s recommended that you chill the dough. Plan in advance and even make them and chill the dough for up to 2 days ahead. This makes it perfect for Thanksgiving dessert prep!
How to Store and Freeze
Store leftover baked cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a 1 week.
Freeze dough: scoop the dough before chilling onto a baking sheet. Freeze cookie dough balls until solid then transfer to a freezer bag or container and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes to bake time.
Freeze baked cookies: let them cool completely then transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge. Freeze before icing.
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Maple Pecan Cookies
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Ingredients
Maple Pecan Cookies
- 1 cup unsalted butter cubed
- 2 1/2 cups all purpose flour gluten-free if needed
- 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
- 2 large eggs room temperature
- 1 cup chopped pecans
Maple Icing
- 2 Tablespoons unsalted butter melted
- 1/4 cup maple syrup
- 1 cup powdered sugar
Instructions
- To brown the butter, melt it in a small saucepan over medium heat. Cook until the butter melts and begins to brown, about 3-4 minutes. 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 bowl to cool slightly.1 cup unsalted butter
- Whisk the flour, baking soda and salt together in a medium bowl and set aside.2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the brown butter and sugar on high speed until light and creamy, 2-3 minutes. Add the maple syrup, maple extract, vanilla extract, milk, and eggs and beat on high for another 2-3 minutes.1 cup light brown sugar, 1/4 cup pure maple syrup, 1 teaspoon maple extract, 1 teaspoon vanilla extract, 1 Tablespoon milk, 2 large eggs
- 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 pecans and stir with a rubber spatula until incorporated.1 cup chopped pecans
- 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, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Use a large cookie scoop (about 3 Tablespoons) to scoop out the dough. Drop them a few inches apart on the prepared baking hseet. Bake for 10-12 minutes, until just set on top and the edges are golden. Cool for 5 minutes on the cookie sheet then transfer to a wire rack.
- While they're cooling, make the icing. Melt the butter in a medium microwave safe bowl in the microwave for 15-30 seconds. Whisk in the maple syrup then whisk in the powdered sugar until smooth. Place a piece of parchment paper under the cookies on the wire rack and drizzle the cookies with the icing. It will set as it cools.2 Tablespoons unsalted butter, 1/4 cup maple syrup, 1 cup powdered sugar
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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I don’t want to rate this because honestly it might be user error. These did not spread out for me, at all. They’re little hockey pucks 😫
Admittedly, I did not chill the dough for 2 hours because I need them for tomorrow and it’s 11:30pm however, I did put the brown butter in the freezer to cool it. I then left the dough on the counter while the cookies baked, hoping the warm room would help. It didn’t. I spooned my flour into my measure cup and did not scoop it. Could it still be too much flour?
Hey there! Hmmm that’s a tricky one because not chilling the dough should actually make them spread not be too dense. Here are a couple of things I would check!
1. Weigh your flour to be extra sure. I recently did the spoon and level method and weighed it after and it was still almost 1/4 cup too much flour. This can be a big factor!
check the expiration date on it.
2. Did you add the milk? Butter has water so when it browns some of the water evaporates so you have to add the milk to add a little more moisture back in.
3. What was your oven temp? You may want to check that your oven is calibrated right.
4. Check the expiration date on the baking soda.
Hope this helps! This one has been tested in several kitchens with success so I’m guessing it’s something with the oven, measurements or ingredient temps here.
How much butter is to @What_MollyMade
It’s 1 cup (or 2 sticks) of butter!