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Maple Brown Butter Pecan Cookies Recipe

Maple Brown Butter Pecan Cookies Recipe

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  • Total Time: 37 minutes

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 1 cup chopped pecans
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup pure maple syrup
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Step 1: Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up and then develop little brown specks. Once it smells nutty and looks golden brown, remove it from the heat immediately and pour it into a heat-proof bowl to cool for 15 minutes.
  2. Step 2: Toast the Pecans: In a dry skillet over medium heat, add the chopped pecans. Toast them for 3-5 minutes, stirring frequently, until they are fragrant. This step releases the natural oils and enhances the flavor. Set them aside to cool.
  3. Step 3: Cream the Fats and Sugars: In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk or beat with a mixer until well combined and smooth. The mixture should look like wet sand.
  4. Step 4: Add Wet Ingredients: Add the egg, maple syrup, maple extract, and vanilla extract to the butter mixture. Beat on medium speed until the mixture is light and fluffy, about 2 minutes. This ensures the maple flavor is well-incorporated.
  5. Step 5: Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
  6. Step 6: Fold in Pecans and Chill: Gently fold the toasted pecans into the dough using a spatula. Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much and deepens the flavor profile.
  7. Step 7: Scoop and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. The centers will still look soft.
  8. Step 8: Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the structure of the cookie to set properly.
  • Cook Time: 37 minutes
  • Diet: Vegetarian

Find it online: https://www.adelacooking.com/desserts/maple-brown-butter-pecan-cookies-recipe-3/