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plate of maple pecan cookies on a navy blue linen and a cup of coffee in the background on a light brown surface

Maple Pecan Cookies

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5 from 1 review

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.

  • Total Time: 2 Hours 21 Minutes
  • Yield: 24 Cookies 1x

Ingredients

Units Scale
  • 109 grams (1 Cup) Toasted Pecans, chopped*
  • 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cornstarch/ Cornflour
  • 4oz (1 stick1/1/2 Cup) Unsalted butter, at room temp.
  • 200 grams (1 Cup) Dark Brown Sugar
  • 1 Large Egg, at room temperature
  • 2 Teaspoons Maple Extract
  • 1 Teaspoon Pure Vanilla Extract
  • 2oz (1/4 Cup) Pure Maple Syrup

Instructions

  1. In a medium-sized bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch. Set aside.
  2. 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. 
  3. 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.
  4. Scoop 1.5 tbsp 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.
  5. Preheat oven to 350F/180C and if using, line your baking sheet with a Silpat liner. Bake the 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.

Equipment

Notes

To toast your pecans place them scattered on a baking sheet and bake for 8-10 minutes at 350F/180C.

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.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 2 Hours 10 Minutes
  • Cook Time: 11 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/maple-pecan-cookies/

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