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Irresistible Brown Butter Maple Pecan Cookies

brown butter maple pecan cookies - featured image
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These cookies feature a nutty, caramelized depth from brown butter with a sweet maple undertone and toasted pecans for perfect crunch. A quick and easy homemade treat perfect for cozy nights and gatherings.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • ¼ cup (60ml) pure maple syrup
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (120g) pecans, roughly chopped and toasted

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (2 sticks, 227g) of unsalted butter. Stir frequently, watching as it foams and then turns a golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly (about 5 minutes).
  2. Toast the pecans: Spread 1 cup (120g) of chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes until fragrant and lightly browned. Watch carefully to avoid burning.
  3. Mix wet ingredients: In a mixing bowl, combine the browned butter, ¼ cup (60ml) pure maple syrup, ½ cup (100g) granulated sugar, and ½ cup (110g) light brown sugar. Whisk until smooth and slightly glossy. Add 1 large egg and 1 tsp vanilla extract, mixing until incorporated.
  4. Combine dry ingredients: In a separate bowl, sift together 2 cups (250g) all-purpose flour, ½ tsp baking soda, and ½ tsp salt.
  5. Form the dough: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Fold in the toasted pecans evenly. Avoid overmixing.
  6. Chill the dough (optional): For thicker cookies, chill the dough in the refrigerator for 30 minutes to control spread during baking.
  7. Scoop and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a cookie scoop or spoon, drop 1.5 tbsp (about 25g) portions of dough onto the sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set but soft.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown butter carefully to avoid burning; toast pecans separately for best flavor and crunch. Chilling dough is optional but helps control cookie spread. Variations include vegan substitutions, adding chocolate chips, or swapping nuts. Sprinkle flaky sea salt on top before baking for enhanced flavor.

Nutrition

Keywords: brown butter cookies, maple pecan cookies, easy homemade cookies, quick cookie recipe, toasted pecans, maple syrup cookies

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