Print

Crispy Brown Butter Maple Pecan Cookies

crispy brown butter maple pecan cookies - featured image
Print Recipe

These cookies feature a complex, nutty flavor profile from browned butter, balanced with the floral sweetness of maple syrup and the crunch of toasted pecans. They offer crispy edges and a soft, chewy center.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 tablespoons Grade B maple syrup
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups pecan halves
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Melt butter in a heavy-bottomed saucepan over medium heat. Stir constantly until it foams, subsides, and develops brown bits with a nutty aroma (about 5 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix sugars and butter: Whisk granulated and brown sugars into the warm brown butter until smooth.
  3. Add wet ingredients: Stir in eggs one at a time, then add maple syrup and vanilla. Mix until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and kosher salt.
  5. Make the dough: Gradually add dry ingredients to the wet mixture. Mix until just combined, then fold in pecans. Do not overmix.
  6. Chill the dough: Cover and refrigerate the dough for 30 minutes to prevent spreading and concentrate flavors.
  7. Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop cookies: Scoop dough into 2-tablespoon balls and place on baking sheets, leaving space for spreading.
  9. Bake: Bake for 10-12 minutes until edges are golden brown and centers are set but still soft. Rotate pans halfway through.
  10. Finish and cool: Sprinkle with flaky sea salt immediately after removing from the oven. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Use unsalted butter to control salt levels. Real maple syrup (Grade B) is recommended for robust flavor. Toasting pecans lightly enhances their crunch. Chilling the dough is crucial to prevent excessive spreading. Store in an airtight container with a slice of bread to maintain crispness.

Nutrition

Keywords: brown butter cookies, maple pecan cookies, crispy cookies, easy dessert, fall baking, nutty cookies

Find it online: https://daintydine.com/crispy-brown-butter-maple-pecan-cookies-best-easy-recipe/