Kitchies! Let’s talk about cookies that taste like autumn in every bite. Maple Pecan Cookies are the perfect blend of warm, nutty flavors and sweet maple goodness. Imagine the coziness of maple syrup, the crunch of toasted pecans, and the soft, chewy cookie base—all working in harmony to create a treat you can’t resist.
These cookies are a celebration of simple ingredients turned into something extraordinary. They’re quick to whip up but deliver bakery-level flavor and texture. Whether it’s a crisp fall evening or a cozy holiday gathering, these cookies are guaranteed to bring everyone to the table.
Get ready to bake cookies that are crispy on the edges, tender in the middle, and filled with buttery, maple-pecan perfection. Warning: you may need to double the batch because these disappear fast!
Why These Maple Pecan Cookies Are a Must-Try
- Rich Maple Flavor: Made with pure maple syrup for an authentic taste.
- Crunchy and Chewy: The perfect texture contrast in every bite.
- Simple Ingredients: Pantry staples transformed into a decadent treat.
- Perfect for Gifting: Wrap them up for the holidays or special occasions.
Cuisine
American
Tips for Perfect Maple Pecan Cookies
- Use Pure Maple Syrup: Avoid imitation syrup for the best flavor.
- Toast the Pecans: Toasting enhances their nutty flavor.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Substitutions and Variations
- Make It Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Add Chocolate: Fold in 1/2 cup of white or dark chocolate chips.
- Cinnamon Kick: Add 1/2 tsp of cinnamon for a cozy twist.
Make a Healthier Version
- Swap Butter: Use coconut oil instead of butter.
- Lower Sugar: Substitute half the sugar with coconut sugar or a sugar-free alternative.
- Reduce Fat: Use Greek yogurt for part of the butter.
Closing
And there you have it—Maple Pecan Cookies that will win over any crowd with their irresistible flavor and texture. Whether for a family gathering or a treat-yourself moment, these cookies are a little bite of heaven. Don’t forget to share your baking success with us, and be sure to check out our other cozy recipes!
FAQs
- Can I freeze the cookie dough?
Yes, freeze it in balls on a tray, then transfer to a bag for up to 3 months. - What if I don’t have pecans?
Substitute walnuts or almonds for a similar flavor. - Can I make these ahead of time?
Absolutely. Store baked cookies in an airtight container for up to 5 days. - Do these work as a vegan recipe?
Substitute the egg with a flaxseed egg and butter with vegan butter. - How do I toast pecans?
Spread them on a baking sheet and bake at 350°F for 5–7 minutes. - Can I double the recipe?
Yes, just make sure to mix thoroughly and bake in batches!
Irresistible Maple Pecan Cookies
- Total Time: 25 minutes
Description
Kitchies! Let’s talk about cookies that taste like autumn in every bite. Maple Pecan Cookies are the perfect blend of warm, nutty flavors and sweet maple goodness.
Ingredients
- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113.5 g) unsalted butter room temperature
- 1 cup (200 g) dark brown sugarpacked (light brown sugar works too)
- 1 large egg room temperature
- ½ cup (118.29 ml) pure maple syrup
- 1½ cups (163.5 g) chopped pecans
Cream Cheese Icing (optional)
- 1 tablespoon cream cheese room temperature
- 1 tablespoon unsalted butter room temperature
- 1 tablespoon milk
- ½ cup (60 g) powdered sugar
Instructions
-
Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup (optional).
-
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
-
In a large bowl, cream together the butter and brown sugar with a stand mixer paddle or hand mixer for 1-2 minutes. Stir in the egg, followed by the maple syrup.
-
Slowly mix the dry ingredients into the wet ingredients just until the flour streaks are almost gone. Scrape the sides of the bowl with a spatula as necessary to get all of the ingredients incorporated well. Stir in the chopped pecans.
-
Using a large cookie scoop, place dough balls onto the prepared baking sheet about 3 inches apart. Bake for 10-14 minutes or until the edges start to turn light tan. The centers will still look a bit gooey, that’s okay! They’ll continue to bake outside of the oven on the baking sheet and will stay soft.
-
If you want to make the cookies nice and round, place a large circular object around them (like a sifter or biscuit cutter) and scoot them around while they’re hot out of the oven.
-
Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack.
Cream Cheese Icing (optional)
-
Cream together the softened cream cheese & butter until smooth, then mix in the powdered sugar and milk really well.
-
Drizzle icing over cooled cookies or dunk them in it!
- Prep Time: 15
- Cook Time: 10
Nutrition
- Serving Size: 14
- Calories: 345
- Sugar: 27g
- Fat: 17g
- Saturated Fat: 6g
- Fiber: 2g
- Protein: 4g
