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Brown Butter Maple Pecan Cookies

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These brown butter maple pecan cookies feature a chewy center, crisp edges, rich maple flavor, and crunchy toasted pecans. They’re the ultimate homemade fall treat, perfect for gatherings or cozy afternoons.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 cup (200g) packed light brown sugar
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 large eggs, room temperature
  • 2 1/2 cups (320g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract (optional)
  • 1 cup (110g) pecan halves or pieces, toasted and roughly chopped

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt, then swirl or stir constantly as it foams and bubbles. After 5–7 minutes, the butter will turn golden brown and smell nutty. Promptly pour the browned butter (scraping all the brown bits) into your mixing bowl. Let cool for 10–15 minutes until slightly warm.
  2. Add brown sugar and granulated sugar to the browned butter. Whisk until combined. Pour in maple syrup, vanilla extract, and maple extract (if using). Add eggs one at a time, whisking well after each addition until glossy and smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually stir the dry mix into the wet ingredients with a spatula until just combined. Do not overmix.
  4. Fold in toasted, chopped pecans until evenly distributed.
  5. Use a medium cookie scoop (about 2 tablespoons) to portion dough onto a parchment-lined baking sheet. Chill the scooped dough in the fridge for 30 minutes.
  6. Preheat oven to 350°F (175°C). Arrange cookies 2 inches apart on lined baking sheets. Bake for 10–12 minutes, or until edges are golden and centers look just set.
  7. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, use real maple syrup and toast the pecans before adding. Chilling the dough helps create thick, chewy cookies. For gluten-free, use a 1:1 gluten-free flour blend. You can substitute pecans with chocolate chips or pumpkin seeds for nut-free cookies. Do not overbake; cookies should look slightly underdone in the center when removed from the oven.

Nutrition

Keywords: brown butter, maple, pecan, cookies, fall dessert, chewy cookies, homemade cookies, autumn baking, easy cookie recipe

Find it online: https://bitematrix.com/brown-butter-maple-pecan-cookies-recipe-best-homemade-fall-treat/