Nothing says fall like the warm, nutty aroma of Brown Butter Maple Pecan Cookies fresh from the oven. These Cozy Fall Cookies blend toasty brown butter, sweet maple, and crunchy pecans for a treat that captures autumn’s essence. Perfect for cozy evenings or sharing with friends, these nutty maple cookies are a must-bake for the season.
Why You’ll Love Brown Butter Maple Pecan Cookies
- Toasty Depth: Brown butter gives Brown Butter Maple Pecan Cookies a rich, nutty flavor.
- Fall Perfection: Maple and warm spices create an autumnal vibe.
- Quick to Bake: Ready in under 40 minutes for instant gratification.
- Custom Texture: Bake shorter for chewy or longer for crispy cookies.
- Elegant Touch: Pecan toppings add a bakery-style flair.
Ingredients for Brown Butter Maple Pecan Cookies
Here’s what you’ll need for these autumn pecan treats (makes ~18 cookies):
For the Cookie Dough:
- 1 cup (225g) unsalted butter, divided (2 sticks)
- 1 cup (100g) chopped pecans
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated white sugar
- 2 large eggs, room temperature
- 2 tsp maple extract
- 1 tsp vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp table salt
- 1 tsp baking soda
For Assembly:
- 18 pecan halves
- Flaky sea salt (optional)
Equipment
- Small skillet
- Large mixing bowl
- Electric mixer
- 2 baking sheets
- Parchment paper
- Cookie scoop
Ingredient Tips
- Pecans: Fresh pecans add crunch to these nutty maple cookies; walnuts are a great substitute.
- Maple Extract: Swap with 2 tbsp maple syrup, reducing brown sugar by 2 tbsp.
- Butter: Unsalted is best; use ½ tsp salt if using salted butter.
- Flour: All-purpose flour ensures perfect texture; try a 1:1 gluten-free blend if needed.
- Spices: Replace pumpkin pie spice with 1 ½ tsp cinnamon and ½ tsp nutmeg for similar warmth.
Directions for Brown Butter Maple Pecan Cookies
Let’s whip up these autumn pecan treats with ease!
Brown the Butter
In a small skillet over medium heat, I melt ½ cup (1 stick) butter, stirring until it foams, turns golden brown, and smells nutty (about 5 minutes). I transfer it to a mixing bowl and chill in the freezer for 10 minutes to cool for Brown Butter Maple Pecan Cookies.
Toast the Pecans
In the same skillet, I toast 1 cup chopped pecans over medium-low heat for 5 minutes until fragrant and slightly darkened, then set aside to cool.
Cream Butter and Sugars
I preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment. In a large bowl with the cooled brown butter, I add ½ cup softened butter, 1 cup brown sugar, and ½ cup white sugar, creaming until light and fluffy, about 2 minutes.
Add Eggs and Extracts
I beat in 2 eggs one at a time, followed by 2 tsp maple extract and 1 tsp vanilla, mixing until smooth for these nutty maple cookies.
Form Dough and Shape
In a medium bowl, I sift 2 ½ cups flour, 2 tsp pumpkin pie spice, 1 tsp salt, and 1 tsp baking soda. I gradually mix the dry ingredients into the wet until just combined, then fold in the toasted pecans. I scoop dough into balls, place on baking sheets, and press a pecan half onto each, adding a pinch of flaky sea salt (optional) for Brown Butter Maple Pecan Cookies.
Bake
I bake for 8–10 minutes until edges are golden. For chewy cookies, I pull them at 8 minutes; for crispy, 10 minutes. I cool on sheets for 5 minutes before transferring to a rack.
Nutrition
- Prep Time: 20–30 minutes
- Cook Time: 8–10 minutes
- Total Time: 28–40 minutes
- Servings: ~18 cookies (1 cookie per serving)
- Calories: ~100–120 kcal per cookie
- Macros per Cookie: 12g carbs, 1g protein, 7g fat, 0.5g fiber
Variations for Brown Butter Maple Pecan Cookies
Try these twists on these autumn pecan treats:
- Nut Swap: Swap pecans for walnuts for a different crunch.
- Spice Swap: Use 2 tsp cinnamon for a simpler Cozy Fall Cookies flavor.
- Gluten-Free: Try a 1:1 gluten-free flour blend, inspired by Food and Tips’ Sweet Gluten-Free Caramel Apple Cookies.
- Sweet Add-In: Mix in ¼ cup white chocolate chips for extra sweetness.
- Classic Twist: Skip sea salt for traditional nutty maple cookies.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a sweet sip.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing pairing.
Storage
I store these nutty maple cookies in an airtight container at room temperature for up to 7 days, adding a slice of bread to keep them soft. For freezing, I place baked cookies or dough balls in a freezer-safe container for up to 3 months, baking frozen dough with an extra 1–2 minutes.
Serving Tips
- Presentation: Arrange these autumn pecan treats with extra pecans for a charming look.
- Garnish: Add a sprinkle of flaky sea salt for a sweet-salty twist on Brown Butter Maple Pecan Cookies.
- Pairing: Enjoy with chai tea or Food and Tips’ Coconut Cooler for balance.
- Portion Size: 1–2 cookies per person for a cozy treat.
- Occasions: Great for fall gatherings, coffee breaks, or holiday gifting.
FAQs About Brown Butter Maple Pecan Cookies
Here are answers to some common questions about Brown Butter Maple Pecan Cookies:
How do I brown butter for these cookies?
Melt butter until golden and nutty, stopping before it darkens for Cozy Fall Cookies.
Can I use walnuts instead of pecans?
Yes, walnuts are a great substitute for these nutty maple cookies.
Why did my cookies spread too much?
Cool brown butter fully to prevent spreading in Brown Butter Maple Pecan Cookies.
Can I skip maple extract?
Use 2 tbsp maple syrup, reducing brown sugar, for these autumn pecan treats.
How do I store these cookies?
Keep at room temperature for 7 days or freeze for 3 months.
More Dessert Recipes You’ll Love
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- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Brown Butter Maple Pecan Cookies bring the warmth of fall to every bite. These Cozy Fall Cookies are perfect for sharing or savoring solo. Bake these nutty maple treats and enjoy the autumn magic!
Brown Butter Maple Pecan Cookies
Ingredients
For the Cookie Dough:
- 1 cup 225g unsalted butter, divided (2 sticks)
- 1 cup 100g chopped pecans
- 1 cup 200g packed light brown sugar
- ½ cup 100g granulated white sugar
- 2 large eggs room temperature
- 2 tsp maple extract
- 1 tsp vanilla extract
- 2 ½ cups 300g all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp table salt
- 1 tsp baking soda
For Assembly:
- 18 pecan halves
- Flaky sea salt optional
Instructions
Brown the Butter
- In a small skillet over medium heat, I melt ½ cup (1 stick) butter, stirring until it foams, turns golden brown, and smells nutty (about 5 minutes). I transfer it to a mixing bowl and chill in the freezer for 10 minutes to cool for Brown Butter Maple Pecan Cookies.
Toast the Pecans
- In the same skillet, I toast 1 cup chopped pecans over medium-low heat for 5 minutes until fragrant and slightly darkened, then set aside to cool.
Cream Butter and Sugars
- I preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment. In a large bowl with the cooled brown butter, I add ½ cup softened butter, 1 cup brown sugar, and ½ cup white sugar, creaming until light and fluffy, about 2 minutes.
Add Eggs and Extracts
- I beat in 2 eggs one at a time, followed by 2 tsp maple extract and 1 tsp vanilla, mixing until smooth for these nutty maple cookies.
Form Dough and Shape
- In a medium bowl, I sift 2 ½ cups flour, 2 tsp pumpkin pie spice, 1 tsp salt, and 1 tsp baking soda. I gradually mix the dry ingredients into the wet until just combined, then fold in the toasted pecans. I scoop dough into balls, place on baking sheets, and press a pecan half onto each, adding a pinch of flaky sea salt (optional) for Brown Butter Maple Pecan Cookies.
Bake
- I bake for 8–10 minutes until edges are golden. For chewy cookies, I pull them at 8 minutes; for crispy, 10 minutes. I cool on sheets for 5 minutes before transferring to a rack.
Notes
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