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Cozy Brown Butter Maple Pecan Cookies (Easy Fall Recipe)

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These soft, chewy cookies feature nutty browned butter, pure maple syrup, and toasted pecans for a soul-hugging fall treat. Quick and easy to make, they’re perfect for cozy afternoons or holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup pure maple syrup
  • 1 cup pecan halves or pieces, toasted and roughly chopped
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup butter in a light-colored skillet or saucepan over medium heat. Stir frequently with a rubber spatula. The butter will melt, foam, then sizzle. After about 5-7 minutes, golden brown specks form at the bottom and it smells nutty. Immediately remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes until warm, not hot.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Combine dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. Cream butter and sugars: In a separate large bowl, combine cooled browned butter, ½ cup granulated sugar, and ½ cup packed brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  5. Add wet ingredients: Add 1 whole egg, 1 egg yolk, 1 teaspoon vanilla extract, and ¼ cup pure maple syrup. Beat on low speed until just combined. The mixture may look slightly curdled.
  6. Combine wet and dry: Gradually add dry ingredients to wet mixture. Mix on low speed until just a few streaks of flour remain. Fold in remaining flour and 1 cup toasted, chopped pecans with a rubber spatula. Dough will be soft and slightly sticky.
  7. Chill dough (optional but recommended): Cover bowl and refrigerate for 30 minutes to prevent spreading.
  8. Scoop and bake: Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Sprinkle with flaky sea salt if desired.
  9. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone. For softer cookies, bake 10 minutes.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will collapse slightly into chewy, crinkly cookies.

Notes

For best results, use high-quality pure maple syrup (Grade A Dark Amber recommended). Toast pecans at 350°F for 5-7 minutes until fragrant. Chilling dough is recommended for thicker cookies. Bake one test cookie first to check spread. Store in airtight container at room temperature for up to 5 days; freeze baked cookies or dough for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/cozy-brown-butter-maple-pecan-cookies-easy-fall-recipe/