Description
These Brown Butter Maple Pecan Cookies offer a delightful combination of nutty brown butter flavor, rich maple syrup sweetness, and crunchy roasted pecans. Topped with a smooth maple glaze and additional pecans, these cookies are perfect for a comforting treat that balances buttery richness with subtle natural sweetness.
Ingredients
Cookie Dough
- ½ cup (113g) unsalted butter, browned and divided
- ⅔ cup (145g) packed light brown sugar
- 1 tsp (5ml) vanilla bean paste
- 1 large egg
- ¼ cup (60ml) maple syrup
- 1 ½ cups (215g) all-purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup (60g) chopped roasted pecans, plus more for topping
Maple Glaze
- 1 tbsp (12g) browned butter (reserved from cookie dough)
- 1 tbsp (15ml) pure maple syrup
- 2 tsp (10ml) whole milk
- ¼ tsp vanilla bean paste
- ½ cup (60g) powdered sugar
- Pinch of salt
Instructions
- Brown the Butter: Brown ½ cup unsalted butter over medium heat until golden with brown specks and a dense foam appear, about 8-10 minutes. Immediately pour into a large bowl and let cool 20-30 minutes until slightly warmer than room temperature (approx. 32-34°C or 90-93°F).
- Mix Wet Ingredients: Add ⅔ cup packed light brown sugar and 1 tsp vanilla bean paste to the browned butter and combine. Beat in 1 large egg until smooth, glossy, and slightly lightened in color. Stir in ¼ cup maple syrup until evenly mixed.
- Combine Dry Ingredients and Fold: In a separate bowl, whisk 1 ½ cups all-purpose flour, ¾ tsp baking soda, ¼ tsp baking powder, and ½ tsp salt. Fold this dry mixture into the wet mixture until mostly combined but still with some visible flour streaks. Stir in ½ cup chopped roasted pecans evenly. Cover and refrigerate dough for 30 minutes to 1 hour.
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper.
- Shape and Bake Cookies: Using a 1.35-ounce cookie scoop, portion dough and roll into smooth balls. Place on baking sheets spaced 3 inches apart. Bake 9-11 minutes until edges are browned and tops lightly golden.
- Cool Cookies and Prepare Glaze: Cool cookies on baking sheet for 2 minutes, then transfer to a wire rack. Meanwhile, whisk together 1 tbsp browned butter (warmed if too firm), 1 tbsp maple syrup, 2 tsp whole milk, ¼ tsp vanilla bean paste, ½ cup powdered sugar, and a pinch of salt until smooth.
- Glaze and Garnish: Dip cooled cookies into maple glaze or spoon glaze on top evenly. Sprinkle with additional chopped pecans. Let icing set about 20 minutes before storing or serving.
Notes
- Make sure the browned butter is cooled but still slightly warm to avoid stiffening the dough too quickly.
- Refrigerating the dough helps enhance flavor and control spreading during baking.
- The glaze may separate if the butter is overheated; warm gently to maintain smoothness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra crunch, toast pecans before chopping and adding to dough.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
