Brown Butter Maple Pecan Cookies

$- 1 cup unsalted butter (2 sticks) - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/4 cup pure maple syrup - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup pecans, chopped (toasted for extra flavor) - 1/2 teaspoon cinnamon These ingredients come together to create a rich, sweet cookie. The brown butter adds depth, while maple syrup brings warmth. Pecan pieces give a nice crunch and nutty flavor. - Medium saucepan - Large mixing bowl - Whisk and spatula - Baking sheets and parchment paper Using the right tools makes baking easier. A medium saucepan helps in browning the butter. A large bowl allows for easy mixing. Parchment paper keeps cookies from sticking to the sheets. - Extra maple syrup - Whole pecans for decoration These garnishes enhance the presentation. Drizzling extra maple syrup adds sweetness. Whole pecans can be a charming touch on top of the cookies. To start, melt the unsalted butter in a medium saucepan. Use medium heat for this step. Watch closely as the butter melts. Stir it often. After a few minutes, the butter will foam. Keep cooking until it turns a golden amber color. This should take about 5-7 minutes. You will notice a lovely nutty aroma. This smell means your butter is now brown. Remove it from the heat and let it cool. In a large mixing bowl, combine the brown sugar, granulated sugar, and the cooled brown butter. Use a whisk to mix them until smooth. Next, add in the maple syrup, egg, and vanilla extract. Stir until it is all combined nicely. In a separate bowl, whisk the dry ingredients: flour, baking soda, salt, and cinnamon. Gradually add this dry mix to the wet mix. Stir gently until just combined. Now it’s time to fold in the chopped pecans. Use a spatula to ensure they mix well into the dough. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. This helps the cookies hold their shape. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Once chilled, use a tablespoon or cookie scoop to drop balls of dough onto the sheets. Space them about 2 inches apart. Bake for 10-12 minutes, until the edges are lightly golden. The centers should still look soft. After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. To make brown butter, watch the color and smell. It should turn golden amber and smell nutty. This process takes about 5-7 minutes. Be careful not to burn it! Once it reaches that point, remove it from the heat. Let it cool slightly before mixing it with the sugars. Cooling helps the butter mix well without cooking the egg. Cookie texture matters. Avoid overmixing the dough. This can make the cookies tough. Mix until just combined for the best results. Underbaking is another issue. Bake just until the edges are golden but the centers are still soft. Chilling the dough is key too. Aim for at least 30 minutes in the fridge. This helps the cookies hold their shape and gives them a nice, chewy texture. Presentation adds a special touch. Serve the cookies on a nice plate. Drizzle a little extra maple syrup on top for sweetness. This also adds shine. Garnish with whole pecans for a fun look and extra crunch. A beautiful presentation makes your cookies even more inviting! {{image_2}} You can switch up the nuts in these cookies. Instead of pecans, try walnuts or almonds. Walnuts add a rich flavor. Almonds bring a nice crunch. Each nut gives the cookies a new taste. Just chop the nuts and fold them into the dough like you do with pecans. Want to add more flavor? Toss in some chocolate chips or dried fruits. Chocolate chips make the cookies sweet and creamy. Dried fruits, like cranberries, add a chewy texture. Both options make the cookies even more fun to eat. Mix them in just before you chill the dough. If you need gluten-free cookies, use alternative flours. Almond flour or oat flour works well. For vegan cookies, replace the egg with a flax egg. Simply mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Also, use dairy-free butter instead of regular butter. These swaps keep the flavor and texture just right. To keep your Brown Butter Maple Pecan Cookies fresh, store them in an airtight container. This prevents air from making them stale. You can layer parchment paper between the cookies to stop them from sticking together. A glass or plastic container works well for storage. To freeze the dough, scoop out the cookie balls and place them on a baking sheet. Freeze them for about an hour until solid. Then, transfer the frozen dough balls to a freezer bag. When you're ready to bake, just take out how many you want and bake them straight from the freezer. For baked cookies, let them cool completely before freezing. Place them in an airtight container or freezer bag, then seal tightly. When stored properly, these cookies last about one week at room temperature. If you freeze the dough or baked cookies, they stay good for up to three months. Just remember to label your containers with the date, so you know how long they’ve been stored. Enjoy these cookies fresh for the best flavor! Yes, you can use salted butter. However, it will change the flavor. The salt in the butter can make the cookies taste different. You may want to reduce the added salt in the recipe. This helps keep the sweet and nutty flavors balanced. If your cookies are dry, you have a few options. First, add a little milk or water to the dough. Start with a tablespoon and mix well. If the dough is still dry, add another tablespoon. You can also try baking for a shorter time. This keeps the centers soft and chewy. Chill the dough for at least 30 minutes. This helps the cookies hold their shape. If you have more time, you can chill for up to two hours. Longer chilling makes the flavors blend better and leads to better texture. In this blog post, I shared the best tips for making delicious cookies. We covered key ingredients, like brown butter and pecans, step-by-step instructions, and ways to enhance your cookie experience. Remember, proper mixing and chilling is crucial for the perfect texture. Don’t forget to explore variations and storage tips to keep your cookies fresh. Enjoy experimenting with flavors and textures. Baking cookies is a joyful and rewarding experience. So, let’s get baking!$

Brown Butter Maple Pecan Cookies

Indulge in the delightful flavors of Brown Butter Maple Pecan Cookies, a perfect blend of sweetness and nuttiness! This easy recipe guides you through browning butter for a rich flavor, mixing in maple syrup, and folding in crunchy pecans. In just over an hour, you'll have 24 cookies to share (or savor alone)! Click through to explore the recipe and create these delicious cookies that are sure to impress your family and friends.

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Ingredients

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1/2 cup granulated sugar

1/4 cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, chopped (toasted for extra flavor)

1/2 teaspoon cinnamon

Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter foams, then turns a golden amber color with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

Combine Sugars: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth.

Add Maple and Egg: Stir in the maple syrup, followed by the egg and vanilla extract. Mix until fully combined.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Incorporate Pecans: Fold the chopped pecans into the cookie dough using a spatula, ensuring they are evenly distributed.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape the Cookies: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, but the centers are still soft.

Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 24 cookies

- Presentation Tips: Serve the cookies on a decorative plate and drizzle a little extra maple syrup over the top for a sweet finish. Garnish with a few whole pecans on the plate for added texture and visual appeal.