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–+ servings

Chewy Brown Butter Pecan Maple Cookies

Thick and chewy bakery-style cookies featuring nutty browned butter, toasted pecans, dark brown sugar, and pure maple syrup, finished with a warm maple glaze and flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Baking, Dessert, Snack
Cuisine: American Bakery, Fall Comfort
Ingredients Method

Ingredients
  

Brown Butter & Cookie Dough
  • 1 cup (2 sticks) unsalted European butter, browned and cooled to room temp
  • 1.5 cups pecan halves, toasted and roughly chopped
  • 1 cup dark brown sugar, packed
  • 1/3 cup granulated cane sugar
  • 2 tbsp pure Grade A dark maple syrup
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 2 tsp pure vanilla extract (halal-certified)
Dry Ingredients
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
Maple Butter Glaze & Finishing
  • 2 tbsp unsalted butter, melted
  • 3 tbsp pure maple syrup
  • 1/3 cup powdered sugar, sifted
  • 1 pinch flaky Maldon sea salt (for sprinkling)

Method
 

Brown Butter & Make Dough
  1. Melt butter in a saucepan over medium heat for 5-6 minutes until golden-brown nutty flecks appear. Pour into a bowl to cool for 15 minutes. Toast pecans in a dry skillet for 3-4 minutes, then roughly chop.
  2. Whisk cooled brown butter with brown sugar, granulated sugar, and maple syrup. Whisk in whole egg, egg yolk, and vanilla for 2 minutes until glossy and smooth.
  3. Fold in flour, baking soda, baking powder, and fine salt until combined. Fold in toasted pecans.
Scoop, Bake & Glaze
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment. Scoop 2-tbsp dough balls spaced 2 inches apart.
  2. Bake for 10-12 minutes until edges are golden and set but centers remain soft. Whisk melted butter, maple syrup, and powdered sugar into a smooth glaze. Drizzle warm glaze over cookies and sprinkle with flaky sea salt.

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