Maple Pecan Cookies

These maple pecan cookies are perfectly chewy. Full of maple flavor and rich, toasted pecans you won't be able to eat just one! Step-by-step photos teach you how to bake this cookie recipe.

Ingredients

For this maple pecan cookie recipe you will need mostly pantry staples if you're a baker!

• Toasted Pecans. Toasting the pecans is imperative for the true flavor of these cookies. Once you've tried an untoasted pecan next to a toasted pecan you will know there is a world of a difference. You can buy pre-toasted pecans or you toast them yourself, which is what I do. Place them scattered on a baking tray and bake for 10 minutes at 350F/180C.
• All-Purpose Flour. Also known as plain flour, the key to a good cookie is measuring your flour properly. Too much flour or too less can drastically alter the cookie. If you must use cup measurements then use a spoon to scoop the flour into the measuring cup then use a knife to scrape the top off so it's an even cup. I much prefer weighing the flour, it's the only way I measure it.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Baking Soda. Baking soda is one of the ingredients that will make the cookies rise properly.
• Baking Powder. I find using a combination of baking soda and baking powder creates a delicious cookie that has a little more crisp edges.
• Salt. Salt not only balances out all of the sweetness but it also helps enhance all of the other ingredient's flavor profiles.
• Cornstarch. Also known as cornflour, this ingredient tenderizes the cookies to create a softer baked good.
• Butter. Your butter is going to cream with sugar so it is crucial that the butter is softened to room temperature.
• Dark Brown Sugar. In this fall-inspired cookie recipe, I much prefer using dark brown sugar because it has a higher molasses content than light brown sugar. The molasses flavors complement the maple and pecans beautifully!
• Large Egg. The egg needs to incorporate into the butter and sugar so make sure it is at room temperature. You can quickly bring an egg to room temperature by placing it in a bowl of warm water for 5 minutes.
• Maple Extract. This is KEY! Using just maple syrup will not create that intense maple flavor we are looking for.
• Pure Vanilla Extract. Use the real stuff! This flavor compliments the maple beautifully.
• Pure Maple Syrup. Don't use the fake breakfast style syrups, you want real maple syrup. I buy a big bottle at Costco.

Instructions

To get started on these maple pecan cookies you need to toasting your pecans. Just place them on a baking sheet scattered apart and bake for 8-10 minutes at 350F/180C, they should slightly darken but not be too dark, or burnt!

This cookie dough will need to be chilled. Since there is maple syrup in the dough the texture of the dough is much softer and wet, chilling the dough will prevent the cookies from spreading too much.

In a medium-sized bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer combine butter and sugar, mix on medium for around 2 minutes, until light and fluffy.

Make sure to scrape the sides of the bowl so everything is evenly combined. 

Add egg, vanilla, maple syrup, and maple extract mix until fully combined. The mixture may seem a little curdled at first just keep mixing so it is as best combined.

Gently fold in dry ingredients then stir in the toasted pecans.

Scoop 1.5 tablespoon size cookies, with a medium cookie scoop. Place cookie dough balls on a wax-lined tray that can fit in the refrigerator or I like to use my favorite plastic containers. Let the dough balls chill for two hours.

Preheat your oven to 350F/180C and if using, line your baking sheet with a silpat liner you could also use parchment paper.

Bake the maple pecan cookies for 9-12 minutes, until lightly golden brown.

Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container for up to 5 days.

How to freeze

To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.

When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.

To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.

Check out this post on my Cookie Baking Tips

Can you double

You can totally double the recipe just press the 2X button on the recipe card below and make sure your mixer can handle all of the ingredients!

More cookie recipes

For another fall inspired cookie you gotta check out my pumpkin snickerdoodles, so many of my close friends are OBSESSED with these!

These monster cookies are full of so much flavor and texture, love these ones!

For a super easy cookie recipe check out my friend Kim's 4 ingredient peanut butter cookies!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Print

Recipe Card