Brown-Butter Maple Pecan Cookies Chewy centers, caramel-crispy edges, nutty browned butter, real maple syrup, and toasted pecans — an autumn hug in cookie form.
Ingredients • ½ cup (115 g) unsalted butter • ¾ cup (150 g) light brown sugar • ¼ cup (50 g) granulated sugar • 2 Tbsp pure maple syrup • 1 large egg + 1 yolk • 1 tsp vanilla extract • 1 ¾ cups (220 g) all-purpose flour • ½ tsp baking soda • ½ tsp fine salt • ¾ cup chopped toasted pecans, plus 12 whole halves for tops
Method 1. Brown the butter — Melt butter in a small pan over medium heat, swirling until it foams and amber specks form, about 3 minutes. Immediately pour into a bowl; cool 10 minutes. 2. Mix wet — Whisk browned butter with both sugars until glossy. Beat in maple syrup, egg, yolk, and vanilla. 3. Add dry — In another bowl whisk flour, baking soda, and salt. Fold into wet mixture just until no dry streaks remain, then stir in chopped pecans. Cover and chill 30 minutes. 4. Bake — Heat oven to 350 °F / 175 °C. Scoop 2-Tbsp mounds onto a parchment-lined sheet, spacing 2 in / 5 cm. Press a pecan half on each. Bake 11–12 minutes until edges are golden and centers slightly under-baked. Cool on the tray 5 minutes, then transfer to a rack. 5. Enjoy warm or store airtight up to 4 days.
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