Brown Butter Maple Pecan Cookies
If you’re looking for a cookie that brings together the rich, nutty depth of browned butter with the warm sweetness of maple syrup and crunchy pecans, these Brown Butter Maple Pecan Cookies are your new go-to treat. They’re chewy yet crisp on the edges, perfectly balanced with the deep caramel notes from brown butter and brown sugar, and the maple syrup adds that subtle, cozy sweetness that makes every bite irresistible. Whether you’re baking for a special occasion or simply craving a comforting snack with your afternoon coffee, these cookies deliver on all fronts.
Why You’ll Keep Making It
These cookies have a way of making you want to bake them again and again. The browned butter infuses a toasty, almost caramel-like flavor that elevates the entire cookie experience. The maple syrup adds a unique twist—not just sweetness but a rich, earthy complexity that pairs beautifully with the toasted pecans. Plus, the texture is spot-on: chewy centers with just the right amount of crisp around the edges. They’re easy enough for a weeknight bake but impressive enough to serve guests. And if you love other buttery, nutty desserts like the Bat Wing Brown Butter Brownies, you’ll find these cookies equally addictive.
What You’ll Gather
- 1 cup unsalted butter – for browning and flavor
- 1 cup brown sugar – adds moisture and caramel notes
- 1/2 cup granulated sugar – balances sweetness and texture
- 1/4 cup pure maple syrup – for that signature maple flavor
- 1 teaspoon vanilla extract – enhances all flavors
- 1 large egg – binds everything together
- 2 cups all-purpose flour – the base of the cookie
- 1 teaspoon baking soda – helps with leavening
- 1/2 teaspoon salt – balances sweetness
- 1 cup chopped pecans – adds crunch and nuttiness
Setup & Equipment
- Heavy-bottomed saucepan – for browning butter evenly
- Large mixing bowl – to combine ingredients
- Whisk or wooden spoon – for mixing
- Measuring cups and spoons – for accuracy
- Baking sheet – lined with parchment paper or silicone mat
- Cooling rack – to cool cookies after baking
- Cookie scoop or spoon – for portioning dough
Cook Brown Butter Maple Pecan Cookies Like This
Step 1: Brown the Butter
In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams and turns a golden brown with a nutty aroma. This should take about 5 to 7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool slightly.
Step 2: Mix Sugars and Maple Syrup
In your large mixing bowl, combine the brown sugar, granulated sugar, and pure maple syrup. Pour in the warm browned butter and stir until well combined and smooth.
Step 3: Add Egg and Vanilla
Beat in the large egg and vanilla extract until the mixture is smooth and slightly fluffy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep your cookies tender.
Step 5: Fold in Pecans
Gently fold in the chopped pecans, distributing them evenly throughout the dough.
Step 6: Portion and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.
Step 7: Bake and Cool
Bake for 10 to 12 minutes, or until the edges are golden and the centers look set but still soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Substitutions by Diet
- Butter: Use vegan butter or a coconut oil blend for a dairy-free option.
- Maple Syrup: Substitute with agave nectar or honey if preferred.
- Flour: For gluten-free, use a 1-to-1 gluten-free baking flour blend.
- Pecans: Swap pecans for walnuts or almonds if desired.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a binder for vegan baking.
Notes from the Test Kitchen
- Make sure to watch your butter carefully while browning to avoid burning—it should be golden and fragrant, not blackened.
- Allow the browned butter to cool slightly before mixing with sugars to prevent cooking the eggs prematurely.
- Chilling the cookie dough for 30 minutes before baking can help control spreading and deepen flavors.
- If you want an extra maple boost, drizzle a little maple glaze on the cooled cookies.
Store, Freeze & Reheat
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread inside the container to maintain softness.
For freezing, arrange baked cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
To reheat, warm cookies in a 300°F oven for 5 minutes or microwave for 10 to 15 seconds to bring back that freshly-baked warmth.
Your Questions, Answered
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but I recommend reducing or omitting the additional salt in the recipe to avoid over-salting your cookies.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps control spreading. Also, make sure your baking soda is fresh and measure flour accurately to maintain the right dough consistency.
Can I add chocolate chips to these cookies?
Absolutely! Adding a half cup of semi-sweet or dark chocolate chips pairs wonderfully with the nutty maple flavor, giving you a delicious twist.
Is there a way to make these cookies more crunchy?
For crunchier cookies, bake a couple of minutes longer and use chopped toasted pecans. Also, letting the cookies cool completely on a wire rack helps them crisp up on the edges.
Our Most-Loved Recipes
- Maple Pecan Cheesecake Bites – For a creamy, nutty dessert with a maple twist.
- Bat Wing Brown Butter Brownies – Rich, fudgy brownies with that signature browned butter flavor.
- Classic Pecan Pie Bars – A buttery crust topped with a sweet pecan filling, perfect for pecan lovers.
Ready to Cook?
These Brown Butter Maple Pecan Cookies are a must-try for anyone who treasures a perfectly balanced cookie with warm, nutty, and sweet flavors. Grab your ingredients and equipment, and in less than 30 minutes, you’ll have a batch of cookies that’ll have everyone asking for more. Whether it’s a cozy night in or a festive gathering, these cookies bring a little extra joy to every bite. Don’t forget to experiment with add-ins or pair them with a warm cup of tea or coffee for an unforgettable treat. Happy baking!
Share on Pinterest
Brown Butter Maple Pecan Cookies
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams and turns a golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown sugar, granulated sugar, and pure maple syrup. Pour in the warm browned butter and stir until well combined and smooth.
- Beat in the large egg and vanilla extract until the mixture is smooth and slightly fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Gently fold in the chopped pecans, distributing them evenly throughout the dough.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheet, spacing about 2 inches apart.
- Bake for 10 to 12 minutes, or until edges are golden and centers look set but soft. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Watch the butter carefully while browning to avoid burning; it should be golden and fragrant.
- Allow browned butter to cool slightly before mixing with sugars to prevent cooking the eggs prematurely.
- Chill the cookie dough for 30 minutes before baking to control spreading and deepen flavors.
- For extra maple flavor, drizzle maple glaze on cooled cookies.
- Store cookies in an airtight container with a slice of bread to maintain softness.
