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Brown Butter Salted Maple Pecan Cookies

brown butter salted maple pecan cookies - featured image
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These chewy, salty-sweet cookies combine nutty browned butter, real maple syrup, and toasted pecans for the ultimate fall treat. Finished with a sprinkle of flaky sea salt, they’re quick to make and perfect for cozy gatherings or holiday cookie swaps.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) dark brown sugar, packed
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour (or 1:1 gluten-free blend)
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2.5g) baking powder
  • 3/4 teaspoon (4g) kosher salt
  • 1 1/2 cups (170g) pecans, chopped and toasted
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
  2. In a medium saucepan over medium heat, melt the butter. Stir constantly until it foams and turns golden with brown bits at the bottom (about 5-7 minutes). Remove from heat and pour into a large mixing bowl to cool for 10 minutes.
  3. Add brown sugar, granulated sugar, and maple syrup to the cooled brown butter. Beat with a mixer on medium speed for 2 minutes until creamy.
  4. Beat in eggs, one at a time, until fully blended. Add vanilla extract and mix well.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, and kosher salt.
  6. Add dry ingredients to wet in two batches, mixing on low just until combined. Do not overmix.
  7. Fold in toasted pecans with a spatula. The dough will be thick and sticky.
  8. Scoop dough onto a parchment-lined baking sheet using a cookie scoop or 2 heaping tablespoons, spacing about 2 inches apart (makes about 24 cookies).
  9. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers look slightly underbaked. Rotate pan halfway through baking.
  10. Remove from oven and immediately sprinkle each cookie with flaky sea salt. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use real maple syrup (preferably Grade B) and toast the pecans before adding. If cookies spread too much, chill the dough for 30 minutes. For gluten-free, use a cup-for-cup gluten-free flour blend. Sprinkle flaky salt on warm cookies for the perfect sweet-salty finish. Store in an airtight container with a slice of bread to keep cookies soft.

Nutrition

Keywords: brown butter, maple, pecan, cookies, fall, salted, chewy, dessert, easy, holiday, Thanksgiving, nutty, sweet-salty

Find it online: https://bitematrix.com/brown-butter-salted-maple-pecan-cookies-easy-fall-cookie-recipe/