Maple Pecan Cookies with Brown Butter Recipe

Maple Pecan Cookies with Brown Butter are a perfect combination of rich, nutty, and caramelized flavors. The deep flavor of brown butter pairs beautifully with the sweetness of maple syrup and the crunch of toasted pecans, making for an irresistible treat. These cookies are ideal for special occasions, holiday gatherings, or whenever you’re in the mood for a deliciously unique cookie recipe.

In this comprehensive guide, we will cover everything you need to know about making these scrumptious cookies, including the history behind them, detailed ingredients and instructions, and plenty of tips for perfecting the recipe.

Maple Pecan Cookies with Brown Butter are a rich and decadent treat that balances the sweetness of maple syrup with the nutty flavor of toasted pecans, all wrapped in a soft and chewy cookie. The addition of brown butter adds a deep, toasted flavor that elevates these cookies to another level of deliciousness.

These cookies are perfect for those who love the combination of sweet and savory flavors, and they’re ideal for a variety of occasions, from cozy evenings with a cup of tea to festive holiday celebrations. Whether you’re an experienced baker or a beginner, this recipe will guide you through every step to achieve bakery-worthy cookies at home.

The History and Origins of Maple Pecan Cookies

The combination of maple syrup and pecans is rooted in North American culinary traditions, especially in the northeastern United States and Canada, where maple syrup has long been produced and used as a sweetener. Pecans, on the other hand, are native to the southeastern United States and have been a staple ingredient in many Southern dishes.

The use of brown butter in baking is a more modern twist that adds a deep, nutty flavor to the recipe. Brown butter is made by gently cooking butter until the milk solids caramelize, which imparts a rich, toasted flavor. It’s commonly used in French and American baking to add complexity to both sweet and savory dishes.

Maple Pecan Cookies with Brown Butter are a contemporary treat that blends these classic ingredients to create a cookie that feels both familiar and luxurious. While variations of maple and pecan cookies have existed for centuries, the modern version with brown butter is a relatively new innovation that elevates the cookie’s flavor profile and texture.

Understanding Brown Butter

Brown butter, also known as beurre noisette in French, is simply butter that has been cooked until the milk solids turn brown, creating a nutty and caramelized flavor. This cooking process imparts a deep, rich flavor that adds a sophisticated taste to any dish.

How to Make Brown Butter:

1. Melt the Butter: In a medium saucepan, melt unsalted butter over medium heat.
2. Cook the Butter: Continue cooking the butter, swirling the pan occasionally. As the butter melts, the milk solids will start to separate and sink to the bottom of the pan.
3. Watch for Color Change: Keep an eye on the butter as it changes from yellow to a golden brown and finally to a deep amber color. This process usually takes around 5-7 minutes. The butter will emit a nutty aroma when it’s ready.
4. Remove from Heat: Once the butter has reached the desired brown color, remove the pan from the heat immediately to prevent it from burning. Transfer the brown butter to a bowl to cool slightly before using it in the cookie dough.

The resulting brown butter can be used in a variety of baked goods, including cakes, cookies, and brownies, or as a finishing touch for savory dishes like pasta and vegetables.

Step-by-Step Recipe Instructions

Step 1: Preparing the Pecans

1. Preheat your oven to 350°F (175°C).
2. Spread the chopped pecans in a single layer on a baking sheet.
3. Toast the pecans in the preheated oven for about 8-10 minutes, stirring once halfway through, until they are fragrant and golden brown. Be careful not to burn them.
4. Remove the pecans from the oven and set them aside to cool.

Step 2: Brown the Butter

1. In a medium saucepan, melt the unsalted butter over medium heat.
2. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and releases a nutty aroma. This will take about 5-7 minutes.
3. Remove the brown butter from the heat and transfer it to a heatproof bowl to cool slightly before using in the cookie dough.

Step 3: Mix the Cookie Dough

1. In a large mixing bowl, combine the brown sugar, maple syrup, and cooled brown butter. Use a hand mixer or stand mixer to beat the mixture until smooth and creamy.
2. Add the egg and vanilla extract, and mix until well incorporated.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the toasted pecans by hand, ensuring they are evenly distributed throughout the dough.

Step 4: Chilling the Dough

1. Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up, resulting in cookies that spread less during baking and have a better texture.

Step 5: Baking the Cookies

1. Preheat the oven to 350°F (175°C) if it isn’t already.
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake the cookies for 10-12 minutes, or until they are golden brown around the edges and slightly soft in the center. The cookies will firm up as they cool.
5. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Tips and Techniques for Perfect Cookies

• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much while baking. If you have time, you can refrigerate the dough for up to 24 hours for even better flavor and texture.
• Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix just until incorporated. Overmixing can result in dense cookies.
• Check for Doneness: The cookies are done when they are golden brown around the edges but still soft in the center. They will continue to firm up as they cool.
• Uniform Size: Use a cookie scoop to ensure all the cookies are the same size, which ensures they bake evenly.

Variations of Maple Pecan Cookies

Adding Chocolate Chips

For a chocolatey twist, add a handful of semi-sweet or dark chocolate chips to the dough along with the toasted pecans. The combination of chocolate, maple, and pecans will be absolutely irresistible.

Creating a Vegan or Gluten-Free Version

• Vegan Version: To make the recipe vegan, substitute the butter with a plant-based butter or coconut oil, and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Ensure that the maple syrup used is also vegan-friendly.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure.

Different Nut Options

If you don’t have pecans on hand, you can substitute with walnuts, almonds, or hazelnuts. Each will bring a slightly different texture and flavor to the cookies, so feel free to experiment.

Serving Suggestions and Pairings

These cookies are perfect on their own, but they also pair wonderfully with:

• Hot Beverages: Enjoy them with a cup of coffee, tea, or hot chocolate.
• Ice Cream: For a decadent dessert, serve the cookies with a scoop of vanilla or maple ice cream.
• Cheese Plate: Maple Pecan Cookies pair nicely with a cheese board, especially with creamy cheeses like brie or goat cheese.

Freezing:

• To freeze, arrange the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer the cookies to an airtight container or freezer bag. You can freeze the dough as well by rolling it into dough balls, freezing them on a baking sheet, and then storing them in a freezer bag. Bake the frozen dough balls directly from the freezer, adding a couple of extra minutes to the bake time.

Frequently Asked Questions (FAQs)

Can I use regular butter instead of brown butter?

Yes, you can use regular butter, but brown butter adds a deeper, nuttier flavor that enhances the overall taste of the cookies.

How do I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or another binding agent.

Can I use maple syrup in place of the brown sugar?

While maple syrup contributes a significant flavor to the cookies, it can’t completely replace the brown sugar. The brown sugar not only provides sweetness but also helps with the texture and structure of the cookies. If you wish to reduce the amount of refined sugar, you can experiment with a small portion of maple syrup replacing part of the brown sugar, but be mindful that this may affect the cookie texture.

How do I ensure the cookies stay chewy?

To keep the cookies chewy, be sure to not overbake them. The cookies should have a golden-brown edge but still be soft in the middle when you remove them from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Chilling the dough before baking also helps retain a chewy texture.

Can I use pre-roasted pecans?

Yes, you can use pre-roasted pecans if you’re short on time. However, to maximize the flavor, it’s best to toast the pecans yourself to bring out their full depth. Toasting nuts in the oven for 8-10 minutes enhances their flavor and aroma. If you’re using pre-roasted pecans, make sure they’re fresh and not stale, as they can affect the taste.

How can I prevent my cookies from spreading too much during baking?

If your dough is spreading too much while baking, it could be because it’s too warm. Make sure to chill the dough for at least 30 minutes to help the cookies hold their shape. You can also slightly undermeasure the butter to reduce the spread, but chilling the dough is usually the most effective method.

Maple Pecan Cookies with Brown Butter are a delightful, indulgent treat that perfectly combines the flavors of maple syrup, toasted pecans, and rich brown butter. The result is a soft, chewy cookie with a deep, nutty flavor that is sure to impress anyone who tries it. Whether you’re making them for a special occasion, a holiday dessert, or simply to enjoy with a cup of coffee or tea, these cookies are bound to be a hit.

By following the detailed instructions and tips in this guide, you’ll be able to bake these cookies with confidence and achieve a perfect batch every time. The addition of brown butter takes these cookies from ordinary to extraordinary, and the combination of maple and pecans creates a memorable flavor that’s both comforting and sophisticated.

Don’t forget to try some of the variations and substitutions suggested to customize the recipe to your liking. Whether you add chocolate chips, make a gluten-free version, or get creative with other nuts, these cookies are versatile and always delicious.

Finally, whether you store them for later or serve them fresh, Maple Pecan Cookies with Brown Butter will never fail to bring joy to your kitchen and your taste buds.

Final Thoughts

Baking is an art, and this recipe is a perfect opportunity to experiment and create something delicious and memorable. With its simple yet elegant ingredients, Maple Pecan Cookies with Brown Butter embody the magic of combining rich flavors and textures to create a perfect bite. The warm, nutty aroma of brown butter and toasted pecans fills the kitchen and makes the baking process even more enjoyable.

If you’re looking for a cookie recipe that is just a little different from the usual chocolate chip or sugar cookie, this recipe is a perfect choice. It’s an easy way to elevate a classic cookie with the indulgence of brown butter and maple syrup, creating a sweet and savory cookie that will become a new favorite in your baking repertoire.

Yield: 24 Cookies

Maple Pecan Cookies with Brown Butter Recipe

Print

Maple Pecan Cookies with Brown Butter are a perfect combination of rich, nutty, and caramelized flavors. The deep flavor of brown butter pairs beautifully with the sweetness of maple syrup and the crunch of toasted pecans, making for an irresistible treat. These cookies are ideal for special occasions, holiday gatherings, or whenever you're in the mood for a deliciously unique cookie recipe.

Prep Time 20 minutes

Cook Time 15 minutes

Ingredients

• For the Brown Butter:
• 1/2 cup (1 stick) unsalted butter
• For the Cookies:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter (softened)
• 1/2 cup packed brown sugar (light or dark)
• 1/4 cup pure maple syrup (preferably grade A)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (toasted, if desired)

Instructions

1. Brown the Butter:

• In a small saucepan, melt 1/2 cup butter over medium heat.
• Continue cooking, swirling the pan occasionally, until the butter foams and then turns golden brown, with a nutty aroma. This takes about 4-6 minutes.
• Once browned, immediately transfer the butter to a heatproof bowl and let it cool for about 10 minutes.

2. Prepare the Cookie Dough:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream the softened butter (1/2 cup) and brown sugar together using an electric mixer or by hand until light and fluffy, about 2-3 minutes.
• Add the cooled brown butter, maple syrup, egg, and vanilla extract to the butter-sugar mixture. Mix until combined.
• Gradually add the dry ingredients (flour mixture) and mix until just combined.
• Fold in the chopped pecans.

3. Shape and Bake:

• Use a cookie scoop or tablespoon to portion out the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
• Flatten each cookie slightly with the back of a spoon or your fingers for a more uniform shape.
• Bake for 12-15 minutes, or until the edges are golden and the centers have set.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Serve:

• Enjoy your Maple Pecan Cookies with Brown Butter as a sweet treat with coffee, tea, or on their own!

Notes

Chilling the Dough: It’s important to chill the dough for at least 30 minutes to prevent the cookies from spreading too much during baking. You can chill the dough for up to 24 hours if you prefer to prepare it in advance.

Brown Butter: When making brown butter, keep a close eye on it to avoid burning. Once the milk solids turn golden brown, remove it from the heat immediately. Let it cool before mixing it into the dough.

Pecan Toasting: Toasting the pecans enhances their flavor, making them more aromatic and nutty. If you have pre-roasted pecans, you can skip this step, but fresh-toasted pecans will yield the best flavor.

Measuring Flour: When measuring flour, be sure to spoon it into the measuring cup and level it off with a knife. This ensures you’re using the correct amount, as scooping the flour directly from the bag can result in using too much.

Gluten-Free or Vegan Options: To make these cookies gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend. To make them vegan, replace the butter with plant-based butter or coconut oil, and use a flax egg instead of the regular egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Customize with Chocolate Chips: If you love chocolate, consider adding a handful of semi-sweet or dark chocolate chips to the dough along with the toasted pecans. It creates a beautiful contrast between the maple, pecans, and chocolate.

Overmixing the Dough: Be careful not to overmix the dough once you add the flour, as this can result in dense cookies. Mix until just combined for a lighter, softer texture.