Maple pecan cookies came to my brain (as a flavor combo), in the ice cream aisle. I usually just get vanilla ice cream, but I love maple flavored things and I am always pro-nuts in baked goods. My Maple Shortbread Cookies are one of my favorite cookies I’ve created, so I wanted to make another maple cookie for fall. When I’m baking I’m always looking to ‘borrow’ flavor ideas. Could one treat be another?
I recipe tested these, a lot. I wanted a very specific texture and this is very close but I’m not sure it’s still quite right. Needless to say they are delicious, and I also got tired of making these cookies when they tasted perfectly delightful so I decided this is it.
The dough uses both maple syrup and maple extract for a strong maple flavor to come through. Just using one or the other wasn’t enough. We also use only brown sugar as it I think enhances the maple flavor and adds to the chewiness. I wanted these cookies to be chewy with a lightly crisp edge. Not too thick, not too thin but thinner than big fat cookies.
This recipe can be made either chilling the dough or without. If you don’t chill, the cookies will spread a little more and be slightly thinner but nothing tremendously so. I always recommend chilling cookie dough because it does improve taste and texture, but if you want the thinner cookies just chill and then let the dough sit out for about 45 minutes before baking.
I also think these maple pecan cookies taste fantastic when they are sprinkled with flaky sea salt right out of the oven.
Maple Pecan Cookies Key Ingredients
- Chopped pecans – You could definitely use pecan halves but I prefer having little bits to bigger. How finely you chop them is wholly your decision.
- Maple syrup – Using only maple syrup for maple flavor wasn’t strong enough, but it definitely helped the cookies spread a little more as well as a subtle maple flavor.
- Bread flour – Bread flour in a cookie lends itself to chewiness. Can you use all purpose? Yes. The texture of the cookie will be slightly different but I tried it using both flours and it worked either way. But if you want that good chewy cookie, I recommend using bread flour.
Ingredients
- 226 g Unsalted butter 1 cup, room temperature
- 270 g Dark brown sugar ~1⅓ cup packed
- 2 large Egg room temperature
- 4 tbsp Maple syrup room temperature
- 1½ tsp Maple extract
- ½ tsp Vanilla extract
- 275 g Bread flour ~2¼ cup
- 1½ tsp Sea salt
- 1 tsp Baking soda
- 180 g Chopped pecans 1½ cups
Instructions
- If you are making these as a no-chill cookie, preheat oven to 350°F. If not, disregard.
- In a medium bowl, add flour, salt, and baking soda and whisk together. Set aside.
- In a large bowl or the bowl of your stand mixer, add butter and brown sugar. Mix on medium until butter and sugar are creamed, light and fluffy.
- Add eggs and mix thoroughly into dough.
- Add maple syrup, maple extract, and vanilla and mix into the dough.
- Add your flour mixture and mix on low until cookie dough just comes together. Make sure to scrape the bottom of the bowl so that there is no unmixed flour remaining.
- Add pecans and stir in with a rubber spatula.
- Either scoop cookies onto a parchment lined cookie sheet, cover and chill, or cover bowl and place in the refrigerator to chill 30-60 minutes.
- Preheat oven to 350°F before dough comes out of the fridge, and line a cookie sheet with parchment.
- Scoop dough, leaving 3-4 inches on each side for spread. Bake on the center rack.For a 2 tbsp cookie, bake for about 11 minutes. For a 4 tbsp cookie, bake for about 13-14. Cookie edges will be lightly golden and the cookie will look mostly set.
- Let cookies cool on the pan for about 1-2 minutes, then move to a wire rack for cooling.
- Store cookies in an airtight container for up to a week. Enjoy!
