Brown Butter Salted Maple Pecan Cookies – Easy Fall Cookie Recipe

The first time I made brown butter salted maple pecan cookies, my entire kitchen filled up with this warm, toasty, nutty aroma that had me hovering by the oven like a kid. There’s just something magical about the deep, rich scent of browned butter mingling with real maple syrup—especially when the weather turns crisp and the leaves start turning. I promise, one bite of these cookies and you’ll understand why I’m obsessed. The dough is studded with buttery pecans and each cookie is finished with a sprinkle of flaky sea salt. Honestly, if fall could be baked into a cookie, this would be it.

I stumbled upon the idea for these brown butter salted maple pecan cookies during a chilly October afternoon when I was craving something cozy but a little extra special. I’d just discovered how brown butter adds this crazy-good depth to classic cookies, and I couldn’t get enough. After a few experiments—some too flat, some too sweet—I landed on this version. It’s the one I keep coming back to, and my friends now ask for it by name. If you’re a fan of sweet-salty treats, chewy centers, and crispy edges, you’re in for a treat.

These cookies are perfect for just about everyone: busy parents, maple fanatics, nut lovers, or anyone looking to bake something that feels like a warm hug. I’ve tested and tweaked this recipe at least a dozen times (the sacrifices I make for cookie research!), so you know it’s reliable. Whether you’re baking for a fall potluck, holiday cookie swap, or just because, brown butter salted maple pecan cookies will absolutely steal the show. And if you’ve never browned butter before, don’t worry—I’ll walk you through it, step by step. Let’s get cozy and bake up a batch!

Why You’ll Love This Brown Butter Salted Maple Pecan Cookie Recipe

Let me tell you, after baking (and, let’s be honest, eating) my fair share of cookies, these brown butter salted maple pecan cookies have a special spot in my heart. Here’s why you’ll love making—and sharing—them:

• Quick & Easy: You don’t need to chill the dough for hours. Start to finish, you can have a warm, gooey cookie in under 45 minutes—great for when that craving hits out of nowhere.
• Simple Ingredients: No fancy or hard-to-find stuff here. If you’ve got butter, maple syrup, and pecans, you’re already halfway there.
• Perfect for Fall (and Beyond): The cozy flavors make these an absolute must for autumn, Thanksgiving, or any chilly day. But honestly, I bake them year-round!
• Crowd-Pleaser: Every single time I’ve brought these to a gathering, people ask for the recipe. They’re a hit with adults and kids alike—there’s just something about that maple-pecan combo.
• Unbelievably Delicious: The texture is spot-on: chewy in the middle, just the right amount of crisp on the edges, and every bite is loaded with buttery pecans and real maple flavor.

What sets these apart from any old cookie? First off, browning the butter brings out this deep, toasty, almost caramel-like note that plain melted butter just can’t match. Then there’s the real maple syrup—not maple-flavored syrup, but the real deal—which gives a rich sweetness and chew you won’t find in standard sugar cookies. And those pecans? Toasted for extra crunch and flavor (so worth the extra step, trust me). Oh, and that sprinkle of flaky salt at the end? It’s the little detail that makes people say, “Whoa!”

Honestly, these brown butter salted maple pecan cookies are the kind you bake when you want something comforting and nostalgic, but just a little elevated (without a ton of effort). They’re indulgent but not too sweet, cozy but never boring, and they somehow manage to impress guests and picky eaters alike. Whether you’re making them for a special occasion or just a Tuesday night, I promise you’ll be making them again and again. They’re my go-to for a reason!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a downright irresistible texture. Most of what you need is probably already in your pantry—no wild goose-chase grocery trips required. Here’s what you’ll need for your brown butter salted maple pecan cookies:

• For the Dough:
  • Unsalted butter (1 cup / 226g, browned) – Browning the butter adds a deep, nutty flavor. Don’t skip this step!
  • Dark brown sugar (1 cup / 200g, packed) – Adds moisture and a rich, caramel note.
  • Pure maple syrup (1/3 cup / 80ml) – Use 100% maple syrup, not “pancake syrup.” I love using Grade B for bolder flavor.
  • Granulated sugar (1/4 cup / 50g) – Balances the maple and helps with that irresistible chew.
  • Large eggs (2, room temperature) – Binds everything together and gives the cookies structure.
  • Pure vanilla extract (2 tsp / 10ml) – For warmth and depth.
  • All-purpose flour (2 1/4 cups / 280g) – Creates the perfect cookie base. You can use a 1:1 gluten-free blend if needed.
  • Baking soda (1 tsp / 5g) – Lifts the cookies just right.
  • Baking powder (1/2 tsp / 2.5g) – Adds a little extra lift for a soft center.
  • Kosher salt (3/4 tsp / 4g) – Balances sweetness and brings out all the flavors.
• For Mix-Ins:
  • Pecans (1 1/2 cups / 170g, chopped and toasted) – Toasting brings out their natural sweetness and adds crunch. You can swap with walnuts if you like.
• For Finishing:
  • Flaky sea salt (for sprinkling) – Maldon is my favorite, but any good finishing salt works. It’s the magic touch that takes these over the top.

Ingredient Tips: For the butter, I usually just use store-brand, but if you see European-style at a good price, it’ll give you even richer cookies. When it comes to maple syrup, the darker, the better for flavor—Grade B is my favorite. Don’t skip toasting the pecans! It takes five minutes and seriously makes a difference.

Substitution Notes: If you’re baking gluten-free, use a cup-for-cup gluten-free flour blend. For dairy-free, swap the butter for a plant-based stick and check your chocolate (if adding). If you’re not a pecan fan, walnuts or even roasted hazelnuts will work. You can even toss in some dark chocolate chips for extra decadence.

Equipment Needed

You don’t need a fancy kitchen setup to bake these brown butter salted maple pecan cookies, which makes them even better! Here’s what I use every single time:

• Medium saucepan – For browning the butter. I like to use a light-colored pan so I can see the color change more easily.
• Large mixing bowl – For combining all your cookie ingredients.
• Electric hand mixer or stand mixer – Makes creaming the butter and sugar a breeze, but a sturdy whisk and elbow grease work in a pinch.
• Rubber spatula – Perfect for scraping down the sides and folding in those pecans.
• Baking sheet(s) – Line with parchment paper for easy cleanup.
• Wire cooling rack – Cools the cookies quickly so you don’t end up with soggy bottoms.
• Sharp chef’s knife – For chopping pecans. A basic serrated bread knife works if you’re careful.
• Cookie scoop (optional) – For even, bakery-style cookies. If you don’t have one, a tablespoon works just fine.

Personal tip: I’ve used the same $10 hand mixer for years and it’s never let me down. If you don’t have a cooling rack, just move the baked cookies to a plate after five minutes—no biggie. And if you’re using nonstick baking sheets, skip the parchment (but expect a bit more browning on the bottoms). Make sure to wipe down your tools quickly after handling the sticky dough, especially if you use wood—maple syrup can be stubborn!

How to Make Brown Butter Salted Maple Pecan Cookies

1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread 1 1/2 cups (170g) chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Keep a close eye—they go from perfect to burnt fast! Let cool.
2. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (226g) unsalted butter. Stir constantly. The butter will foam, then start to turn golden with little brown bits at the bottom—this takes about 5-7 minutes. It should smell nutty, not burnt. Remove from heat and pour into a large mixing bowl to cool for 10 minutes (don’t skip cooling or your dough might get greasy).
3. Mix Wet Ingredients: Add 1 cup (200g) dark brown sugar, 1/4 cup (50g) granulated sugar, and 1/3 cup (80ml) pure maple syrup to the cooled brown butter. Beat together with a mixer on medium speed for 2 minutes, until creamy. Scrape the bowl as needed.
4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, until fully blended. Add 2 tsp (10ml) vanilla extract and mix well. If the dough looks a little shiny, that’s totally normal!
5. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp (5g) baking soda, 1/2 tsp (2.5g) baking powder, and 3/4 tsp (4g) kosher salt.
6. Mix Wet and Dry: Add the dry ingredients to the wet in two batches, mixing on low just until combined. Don’t overmix or your cookies might turn out tough.
7. Stir in Pecans: Gently fold in the toasted pecans with a spatula. The dough will be thick and sticky—no worries, that’s exactly what you want.
8. Scoop and Shape: Using a cookie scoop (or 2 heaping tablespoons), scoop dough onto a parchment-lined baking sheet, leaving about 2 inches (5 cm) between cookies. You should get about 24 cookies.
9. Bake: Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden but the centers look slightly underbaked—they’ll set as they cool. Rotate the pan halfway through for even baking.
10. Finish: Remove from the oven and, while still warm, sprinkle each cookie with flaky sea salt. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Troubleshooting: If your cookies spread too much, try chilling the dough for 30 minutes. If they’re too thick, flatten the dough balls slightly before baking. And if you smell anything burnt while browning the butter, start over—burnt butter is a no-go!

Personal tip: I like to bake one test cookie first to check the spread and salt level. That way, you can adjust before committing the whole batch. Don’t be afraid to get a little messy—sticky fingers are part of the fun!

Cooking Tips & Techniques for Perfect Maple Pecan Cookies

I’ll be real—getting cookies just right can be tricky. Here are my go-to tips for flawless brown butter salted maple pecan cookies, every single time:

• Watch the Butter: The key is patience and constant stirring. Butter can go from browned to burnt in the blink of an eye. If you’re not sure, err on the side of slightly less brown—it’ll still taste amazing.
• Measure Flour Carefully: Too much flour means cakey cookies. If you can, spoon the flour into your measuring cup and level it off (or better yet, use a kitchen scale!).
• Don’t Overmix: Once the flour’s in, mix until just combined. Overmixing makes cookies tough, which nobody wants.
• Test Your Oven: Every oven heats a little differently. I’ve learned (the hard way) to check cookies at the minimum time. You want golden edges and soft centers.
• Space the Dough: These cookies spread a bit, so give them room. Crowding the pan leads to sad, stuck-together cookies (I’ve been there!).
• Salt at the End: Don’t skip the flaky salt! It really makes the maple pop. If you’re using a fine salt, sprinkle very lightly—a little goes a long way.

Personal lessons: I once tried to brown butter on high heat to “speed things up.” All I got was a burned mess. Medium heat, constant attention, and patience are the way to go. Also, one batch I got distracted and forgot the salt on top—everyone said they were good, but the next time with the salt, people literally asked me what the “secret ingredient” was. It’s that important.

Finally, if you want perfectly round cookies, swirl a large glass or biscuit cutter around the fresh-out-of-the-oven cookies for a few seconds. It’s a little trick I picked up and it makes your cookies look bakery-perfect with zero extra effort!

Variations & Adaptations

One of my favorite things about these brown butter salted maple pecan cookies is how easy they are to customize. Here are a few ideas to make them your own:

• Gluten-Free: Swap the all-purpose flour with a cup-for-cup gluten-free blend. I’ve used King Arthur’s and it works beautifully—no one noticed the difference.
• Vegan/Dairy-Free: Use a plant-based butter substitute (like Miyoko’s or Earth Balance) and flax eggs (2 tbsp ground flax + 5 tbsp water, mixed and rested for 5 minutes) in place of regular eggs. The texture changes slightly but the flavor is still awesome.
• Chocolate Lover’s Twist: Add 3/4 cup (120g) chopped dark chocolate or chocolate chips. It’s ridiculously indulgent, but sometimes you just need it, you know?
• Different Nuts: Not a pecan fan? Walnuts, hazelnuts, or even macadamia nuts are delicious here. I tried pistachios once for a spring version and loved it.
• Spice It Up: Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for a warm, spiced flavor that’s perfect for the holidays.

For a fun seasonal variation, I sometimes toss in a handful of dried cranberries or chopped dried cherries—especially around Thanksgiving. If you want to make these as cookie bars, press the dough into a lined 9×13-inch (23x33cm) pan and bake for 22-25 minutes. Don’t forget the salt on top!

If you need to avoid tree nuts, swap the pecans for roasted pumpkin seeds or sunflower seeds. They give a similar crunch without the allergens. I’d love to hear your favorite adaptations—feel free to get creative!

Serving & Storage Suggestions

These brown butter salted maple pecan cookies are pretty irresistible straight from the oven, but they’re also great for make-ahead treats and sharing.

• Serving: They’re best slightly warm or at room temperature. Arrange on a rustic wooden board or a pretty plate and sprinkle with a little extra flaky salt for that “wow” effect. Pair with a mug of hot apple cider or a cold glass of milk. For a fall dessert platter, serve alongside spiced pumpkin bread or apple slices.
• Storage: Store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them extra soft, toss in a slice of bread (it really works!).
• Freezer Instructions: Freeze baked cookies in a zip-top bag or freezer-safe container for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds for that “just-baked” taste.
• Unbaked Dough: You can also freeze unbaked dough balls. Place them on a tray, freeze until solid, then store in a bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

Fun fact: I actually think these cookies taste even better the next day, after the flavors have had a chance to mingle. If you like a warm cookie, pop one in the microwave for a few seconds—just enough to get those pecans a little toasty again!

Nutritional Information & Benefits

Here’s a quick nutritional breakdown for one brown butter salted maple pecan cookie (based on a batch of 24):

• Calories: ~180
• Fat: 11g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 12g
• Fiber: 1g

These cookies have a bit more nutrition than your average treat, thanks to those hearty pecans (full of healthy fats and antioxidants) and real maple syrup, which brings minerals like manganese and zinc. They’re naturally free from artificial flavors and you can easily make them gluten-free or dairy-free with simple swaps.

Allergen Note: Contains nuts, eggs, wheat, and dairy (unless adapted). Always check labels if you’re baking for folks with allergies. From a personal wellness perspective, I love that you can tweak the sugar or flour to fit different needs—it’s a really flexible, feel-good treat.

Conclusion

If you’re looking for a cookie recipe that’s as comforting as your favorite sweater and as crave-worthy as a bakery treat, these brown butter salted maple pecan cookies are the answer. They combine the best flavors of fall—nutty browned butter, rich maple, and crunchy pecans—into a chewy, salty-sweet package you’ll want to bake on repeat.

Customize them for your needs, whether that’s gluten-free, dairy-free, or extra chocolatey. I love how easy these are to make, and every time I bake a batch, I’m reminded why they’re a staple in my kitchen (and my holiday cookie tins). Give them a try—you might just find yourself making a double batch next time!

If you bake these, let me know how they turn out! Drop a comment, share your favorite variations, or tag me on social media with your cookie masterpieces. Happy baking, and remember—don’t skimp on the flaky salt. It’s the secret ingredient that makes these cookies unforgettable!

Frequently Asked Questions

How do I know when the butter is browned enough?

You’ll see golden brown specks at the bottom of your pan and smell a nutty aroma. Remove from heat as soon as it turns amber—don’t let it get too dark or it’ll taste burnt.

Can I use maple-flavored syrup instead of real maple syrup?

I don’t recommend it. Real maple syrup gives these cookies their unique, rich flavor. “Pancake syrup” just won’t be the same!

What’s the best way to toast pecans?

Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes. Stir halfway through and watch closely—they burn fast!

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours or freeze dough balls for up to 2 months. Bake straight from the fridge or freezer—just add a minute or two to the baking time.

How do I keep the cookies soft?

Store them in an airtight container and add a slice of bread to keep them moist. If they start to dry out, a quick zap in the microwave brings back that fresh-baked texture.

Print