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Close up of a maple butter pecan cookie on a white plate.
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5 from 2 votes

Maple Butter Pecan Cookies

The taste of maple and pecans are perfect together. Add the light brown sugar, and it is a beautiful beginning to fall.
Prep Time20 minutes
Total Bake Time24 minutes
Chill30 minutes
Total Time1 hour 14 minutes
Course: Cookies, Fall, Nuts
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 211kcal

Ingredients

  • 1 cup (227 g) Butter unsalted room temperature
  • ½ cup (110 g) Light brown sugar
  • ½ cup (100 g) Sugar white
  • 2 Tablespoon (2 Tablespoon) Pure maple syrup
  • 2 (2) Eggs
  • ½ teaspoon (0.5 teaspoon) Vanilla Extract
  • 3 cups (375 g) All-purpose flour
  • 2 teaspoon (2 teaspoon) Baking powder
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • 1 teaspoon (1 teaspoon) Ground cinnamon
  • 1 ½ cup (148.5 g) Pecan halves roasted

Instructions

  • Turn the oven on to 350°F (175°C or 180°C). Add the pecan halves to a small flat baking sheet pan and bake for 4 -6 minutes. Place them on a cutting board right out of the oven. I do a rough chop, so they are pretty large pieces. You can use pecan pieces, but I like my pecans chunky. Set them aside. Measure your light brown and white sugars into a bowl and set that aside. I then weigh or measure the flour, salt, cinnamon, and baking powder into a bowl and whisk to blend.
  • In a stand or hand-held mixer, add the butter and sugars blending on medium speed until it is light in color. The butter and sugar should look thoroughly mixed. Next, I turn the mixer off and scrape the sides and across the bottom. Add the maple syrup and vanilla extract to the butter-sugar mixture mixing on a medium-low mixer speed. You can do this whichever way you want, but I always break one egg into a small bowl and then add it to the cookie dough. It never fails that when I crack an egg on the side of the mixer bowl, some eggshell always ends up in the dough. So add one egg and mix, then add the second egg and incorporate.
  • Turn the mixer off and scrape down the sides and across the bottom. Turn the mixer to a low speed and gradually add the flour mixture. Take the bowl off the mixer stand, add the pecans and fold them into the cookie dough. Cover loosely and refrigerate for 30 minutes. Line 2 cookie sheet pans with parchment paper and using a medium cookie scoop, place 12 scoops of cookie dough onto a pan about 2 inches apart. Bake for 11 - 13 minutes. Transfer to a cooling rack once they come out of the oven. Enjoy!

Nutrition

Calories: 211kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 92mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg