These Maple Brown Butter Pecan Cookies are the most perfect chewy nutty cookie with all the butter pecan flavor. These are a butter pecan cookie made with browned butter, chopped pecans, and maple flavored chips topped with a flaky sea salt to create the ultimate butter pecan cookie!
These brown butter pecan cookies are the perfect fall cookie recipe, but they are good all year round. Butter pecan flavored cookies are so uniquely flavored and everyone loves them. They are perfectly baked, flavorful, chewy, and crisp around the edges.
This pecan cookie recipe was inspired by my love for pecan desserts. Be sure to check out my other fall recipes and cookie recipes.
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Ingredients for Maple Brown Butter Pecan Cookies
- all purpose flour
- baking soda
- cornstarch
- light brown sugar
- sugar
- eggs
- vanilla extract
- maple chips
- ground cinnamon
- pecans
- flaky sea salt
How to Make Butter Pecan Cookies
The first step to making these butter pecan cookies is making the key ingredient - brown butter. Browning the butter brings out the best toasted nutty flavor and is an absolute must for this recipe! Don't skip it!
To brown the butter simply place the butter in a medium sized pot on medium heat and allow the butter to cook, stirring on occassion to prevent burning. The butter will start to bubble and pop. The milk solids will start to separate and after a few minutes of cooking they will become toasted and brown.
Tip: Using a light color pot will help you gage when the butter is browned. Be careful not to burn it - do not ever walk away from it!
Mix all the dry ingredients together in a bowl including all purpose flour, baking soda, cinnamon, cornstarch, and salt. Set aside.
Stir together the room temp brown butter, sugar, and brown sugar. From there, whisk in the egg, maple and vanilla extract. Fold in the dry ingredient mixture until just combined and a cookie dough forms.
Add in the maple baking chips and chopped pecans. Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 1 hour.
Scoop cookies with a medium cookie scoop - each cookie is around 2 ½ tablespoons of cookie dough.
Place scooped cookie dough balls on prepared cookie sheet covered with parchment paper at least 2-3 inches apart.
Bake cookies at 350 degrees Fahrenheit for 11-12 minutes. Allow the cookies to cool for a minute on the tray and then remove to a cooling rack to finish cooling.
Tip: To make your pecan cookies perfectly round, use a large circle cookie cutter to circle around the cookie while it is still warm. You can also use a spoon to push the sides in, rounding out the cookie. Both methods work!
Substitutions for Maple Butter Pecan Cookies
These maple brown butter pecan cookies use maple chips that can be hard to find. I found mine at Target, but you can also use any chips you'd like. Dark chocolate or semi sweet chocolate chips would be really good or even butterscotch chips or caramel chips as well! You could also use chopped chocolate if you want melty pools of chocolate.
Equipment Needed
You will need a small pot to brown the butter in, as well as mixing bowls. Measuring cups and spoons, as well as a whisk and spatula. I prefer using a silicone spatula so that I can scrape all of the brown butter bits off the pan because they tend to stick to the bottom. Using a cookie scoop also ensures perfectly evenly sized cookies!
How to Store Maple Butter Pecan Cookies
Store the baked butter pecan cookies in an airtight container for up to a week at room temperature. Ensure the cookies are kept airtight so they stay soft and chewy. Air will dry them out!
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Maple Brown Butter Pecan Cookies
Ingredients
- 2½ cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup unsalted butter (browned, 2 sticks)
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 cup maple flavored baking chips (substitute for other baking chips or chocolate chips if desired)
- 1 cup pecans (chopped)
- flaky sea salt (optional, for topping the cookies after they're baked)
Instructions
- Start by browning the butter by placing the butter in a medium sized pot on medium heat and allow the butter to cook, stirring occassionally to prevent burning. The butter will start to bubble and pop. The milk solids will start to separate and after a few minutes of cooking they will become toasted and brown. Remove from the heat as soon as the butter is toasted to avoid overcooking. Set aside to let cool at room temperature for at least 10 minutes before using in a heat safe dish. Tip: Using a light color pot will help you gage when the butter is browned. Be careful not to burn it - do not ever walk away from it!
- In a bowl, whisk together the flour, baking soda, cornstarch, ground cinnamon, and salt. Set aside.
- In a bowl, whisk together the browned butter, light brown sugar, and sugar until combined. Whisk in the eggs, vanilla, and maple extracts.
- Fold in the flour mixture until just combined. Fold in the chopped pecans and maple baking chips.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour before baking.
- After the dough has chilled, preheat the oven to 350℉. Scoop 2½ tablespoon sized dough balls and place on a prepared parchment lined baking sheet at least 2 inches apart. Bake for 12 minutes. Let cool on the cookie sheet for 1 minute until transferring to a cooling rack to cool completely.
- Store baked cookies in an airtight container and enjoy!
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