These maple pecan cookies are the perfect blend of buttery richness, warm maple flavor, and nutty crunch. Made with real maple syrup and packed with chopped pecans, they’re soft, chewy, and ideal for baking whenever you’re craving something sweet and cozy.
Ingredients
- ½ cup butter (room temperature)
- ½ cup packed light brown sugar
- ¼ cup pure maple syrup
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1½ tsp vanilla extract
- ½ tsp maple extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup chopped pecans
Directions
- Prep Ingredients:
Remove the butter and eggs from the fridge about 45 minutes before baking to bring them to room temperature.
- Preheat Oven:
Preheat your oven to 350°F and line baking sheets with parchment paper.
- Cream Butter and Sugar:
In a large mixing bowl, cream together the butter, brown sugar, and maple syrup until light and fluffy.
- Add Wet Ingredients:
Beat in the egg, egg yolk, vanilla extract, and maple extract until smooth and fully incorporated.
- Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in Pecans:
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Scoop and Bake:
Use a medium cookie scoop to portion the dough onto the prepared baking sheets. Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked.
- Cool:
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Tips for Success
- Maple Extract: A little maple extract goes a long way to enhance the maple flavor.
- Don’t Overbake: Pull the cookies out when the centers look soft for perfectly chewy results.
- Use Toasted Pecans: I used the dry toasted pecan pieces from Trader Joe’s to make it extra easy. No toasting or chopping needed.
Maple Pecan Cookies
Ingredients
- ½ cup butter room temp
- ½ cup packed light brown sugar
- ¼ cup pure maple syrup
- 1 egg room temp
- 1 egg yolk room temp
- 1 ½ tsp vanilla extract
- ½ maple extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup chopped pecans
Instructions
- Start by removing the butter and eggs from the fridge about 45 minutes before baking to let them come to room temperature.1/2 cup butter, 1 egg, 1 egg yolk
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, brown sugar, and maple syrup together until light and fluffy.1/2 cup butter, 1/2 cup packed light brown sugar, 1/4 cup pure maple syrup
- Add the egg, egg yolk, vanilla extract, and maple extract, and beat until smooth.1 egg, 1 egg yolk, 1 1/2 tsp vanilla extract, 1/2 maple extract
- In a separate bowl, whisk together the flour, baking soda, and salt.1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 3/4 tsp salt
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.3/4 cup chopped pecans
- Scoop the dough onto the prepared baking sheets using a medium cookie scoop.
- Bake the cookies for 8-10 minutes, or until the edges are set and the centers look slightly underbaked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.