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Brown Butter Maple Pecan Cookies with White Chocolate Chunks

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These brown butter maple pecan cookies are chewy, golden, and packed with toasted pecans, creamy white chocolate chunks, and a hint of real maple syrup. The nutty depth from brown butter and the sweet, melty white chocolate make them a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and slightly cooled
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (120g) pecans, toasted and roughly chopped
  • 1 cup (170g) white chocolate chunks (chopped from a bar or quality chips)

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir often as it melts. Once melted, keep stirring until it foams and amber brown bits form (about 5-7 minutes). It should smell nutty, not burnt. Remove from heat and pour into a large mixing bowl. Cool for 15 minutes.
  2. While butter cools, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool, then chop roughly. Chop white chocolate bar into 1/2-inch chunks.
  4. Add brown sugar and granulated sugar to the cooled brown butter. Whisk until well combined.
  5. Whisk in pure maple syrup, then add eggs and vanilla extract. Whisk until the mixture looks glossy and smooth.
  6. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  7. Using a spatula, gently stir the dry ingredients into the wet mixture. Mix just until you see no more streaks of flour.
  8. Fold in the toasted pecans and white chocolate chunks until evenly distributed. The dough will be thick and a bit sticky.
  9. Use a cookie scoop or tablespoon to drop dough balls (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers look just set.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Notes

For best flavor, don’t skip browning the butter and toasting the pecans. Chilling the dough for 30 minutes before baking yields thicker cookies with intensified flavor, but you can bake right away if short on time. For bakery-style looks, press a few extra white chocolate chunks and pecan pieces on top of each dough ball before baking. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Nutrition

Keywords: brown butter, maple, pecan, cookies, white chocolate, dessert, chewy cookies, holiday cookies, easy cookie recipe

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