Brown Butter Maple Pecan Cookies — A Cozy, Buttery Taste of Fall
If autumn had a flavour, it would taste exactly like these maple pecan cookies: warm, toasty, buttery, and just sweet enough to make your whole kitchen smell like a hug. This recipe has everything you love about fall baking—deep maple flavour, crunchy toasted pecans, and a soft-chewy texture that makes it impossible to eat just one. Whether you’re baking for a cozy night in, a holiday cookie swap, or simply because you deserve a treat (spoiler: you do!), these cookies are the perfect pick.
1/17/20261 min read
Why You’ll Love These Maple Pecan Cookies
Soft, chewy centres with lightly crisp edges
Rich maple flavour from real maple syrup—not extract
Nutty, buttery crunch from toasted pecans
Simple ingredients, quick to make
Make-ahead friendly (the dough chills beautifully)
Ingredients (makes 10 big cookies)
Cookie dough
½ cup (113g) salted butter browned
½ cup (100g) brown sugar
1 teaspoon vanilla extract
1 large egg
¼ cup (60 ml) pure maple syrup
1 ½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking butter
½ teaspoon cornflour
½ teaspoon salt
½ cup (60g) crushed roasted pecans
Maple glaze
1 tablespoon pure maple syrup
1 tablespoon whole milk
1 teaspoon vanilla extract
½ cup (60g) powdered sugar
Step-by-Step Instructions
1. Toast the Pecans
Spread pecans on a baking sheet and toast at 175°C( 350°F) for 6–8 minutes, until fragrant.
Let them cool, then chop.
2. Mix Dry Ingredients
In a medium bowl, whisk together: flour, baking soda, baking powder, corn flour and salt.
3. Cream Butter & Sugars
Beat brown butter and brown sugar together until light and fluffy—about 2–3 minutes.
4. Add Wet Ingredients
Mix in the egg, maple syrup, and vanilla until smooth.
5. Combine Everything
Add dry ingredients to wet ingredients. Stir until just combined. Fold in toasted pecans.
6. Chill the Dough
Refrigerate for 30–45 minutes for thicker and more structured cookies.
7. Scoop & Bake
Scoop 2-tablespoon balls onto a parchment-lined baking sheet. Bake at 175°C (350°F) for 10–12 minutes until edges are lightly golden.
8. Glaze Them
Whisk glaze ingredients together and drizzle over cooked and cooled cookies.
Pro Tips for Perfect Cookies
Use real maple syrup — the flavour is softer and deeper than imitation.
Don’t skip chilling — it helps the cookies stay thick and chewy.
Chop pecans after toasting — they toast more evenly whole.
Drizzle glaze lightly if you still want the maple to shine through.
🍪 Final Thoughts
These maple pecan cookies are the kind of recipe you’ll want to keep in your back pocket all year long. They’re cozy enough for cold evenings, impressive enough for gatherings, and simple enough to whip up just because you feel like baking.
Happy baking!