Brown Butter Maple Pecan Cookies

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These Brown Butter Maple Pecan Cookies are thick, chewy and so rich in flavor from brown butter, vanilla, maple syrup and toasted pecans with a sweet maple icing. They have an addictive sweet and salty flavor and the nutty notes of brown butter really shine through. I love to make these cookies all year round, and especially during Fall. If you love brown butter, check out my most popular Chewy Brown Butter Chocolate Chip Cookies and these Brown Butter Pecan Cookies.

stack of iced butter maple pecan cookies with bite on a cooling rack

WHY THIS RECIPE WORKS

Chewy brown butter cookies - these cookies have a wonderful chewy texture and they stay chewy for days without drying out. Browning butter is a technique common in French cooking called "beurre noisette". It translates to "hazelnut butter" since the butter actually takes on nutty flavors once it is browned. It adds incredible depth of flavor to these cookies.
Rich maple flavor - brown butter is the star ingredient, but it doesn't outshine the maple syrup. I love how the two flavors marry together and add such richness.
Roasted pecans - to get the most flavor from your nuts, be sure to roast them first.
Maple icing - I finish these cookies with a sweet maple icing that makes them extra special. It doesn't make them too sweet at all. It actually adds to the maple flavor and the cookies themselves have a nice salty balance so it all works well together.

top view of brown butter maple pecan cookies on a cooling rack

INGREDIENTS

Unsalted butter - you can use salted or unsalted butter for this recipe. If you choose salted butter, I recommend reducing the added salt by almost half, so you will use about a heaped ¼ teaspoon. Or, you can just leave the salt as is and they will be extra rich! I have made them both ways and I get rave reviews when I use salted butter.
All purpose flour - regular unbleached all-purpose flour works just fine in this recipe to make cookies with a chewy texture.
Brown sugar - this recipe calls for all brown sugar which adds rich molasses undertones to complement the nuttiness and maple flavor, and also helps to create chewy cookies. You can use light or dark brown, but I prefer light brown in this recipe so it doesn't overpower the other flavors.

iced butter maple pecan cookies piled up on a cooling rack

butter maple pecan cookies broken in half showing fudgy inside.

Eggs - one large egg will bind this cookie dough.
Pure vanilla extract - vanilla will enhance all cookies. I like this Madagascar Bourbon Vanilla extract.
Pecans - roast them first for added flavor. Just place them in a dry frying pan over medium heat and shake the pan frequently until they are fragrant.
Maple syrup - maple is one of the star flavors, so use a high quality brand and avoid maple-flavored pancake syrup. I prefer dark robust maple syrup especially those aged in bourbon barrels.

butter maple pecan cookies on a cooling rack

HOW TO MAKE BROWN BUTTER

If you've never made brown butter, you MUST try it. It adds amazing complexity and richness in the form of nutty, caramel-like flavors that enhances many recipes. You can follow my full tutorial and video here to learn how to make brown butter.

STEP 1). First melt your butter over medium heat in a small sauce pan. Make sure to use a stainless steel saucepan so you can see what's happening. If you use a dark pan it may be difficult to monitor the change in color.
STEP 2). Once melted, let the butter come to a simmer. It will crackly as it boils. This is the sound of the water content (approximately 15%) evaporating out. Stir the butter constantly as it melts to ensure it cooks evenly and so the brown bits don't catch at the bottom. Stirring will bring them up to the surface above the foam so you can watch the color change.
STEP 3). As the moisture evaporates, the butter will start to foam. This is the point when the browning starts to happen. Keep stirring the butter. Keep a close eye on the butter and DO NOT WALK AWAY.
STEP 4). Eventually the crackling will settle down and the foam on the surface will become very dense to the point that you cannot see the clear butterfat beneath it. The foam will turn golden and as you stir you should see little brown flecks coming up into the pan. This is the sign that you are done! The butter will turn a golden color and you'll know it's done by the smell... it will have a toasted, caramelized and nutty aroma.
STEP 5). Immediately pour it out into a clean bowl and let it cool before using it in the recipe.

iced butter maple pecan cookies with bite on a cooling rack

STEP BY STEP INSTRUCTIONS

STEP 1). Brown the butter. Follow my steps to brown butter here.
STEP 2). Cool the butter. Immediately pour the hot brown butter off into a clean bowl. You should be left with golden yellow liquid butter and lots of nutty brown flecks. Let it cool until for 20-30 minutes until it reaches room temperature. It does not need to be firm (it may still be liquid) but if the butter is hot, the cookie dough will be greasy.
STEP 3). Mix butter and sugar. Once cooled, add brown sugar and vanilla and mix to combine.
STEP 4). Mix in egg and maple syrup. Add the egg and mix well until smooth, glossy and the mixture lightens in color by a shade. Then, mix in maple syrup.
STEP 5). Add dry ingredients. Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add this to the butter mixture and fold it in until mostly combined but there are still some streaks of flour visible.
STEP 6). Fold in nuts. Add chopped roasted pecans and fold them in evenly.
STEP 7). Chill the dough. Cover the bowl and refrigerate for 30 minutes to 1 hour.
STEP 8).Bake. Use a 1 ½-oz cookie scoop to portion dough and roll into smooth balls. Place them onto prepared baking sheets spacing them 3 inches apart and bake for 9-11 minutes until browned on the edges and lightly golden on top.
STEP 9). Make the glaze. Add all of the maple glaze ingredients to a small bowl and whisk to combine. If the brown butter has firmed up too much, melt it gently in the microwave so it is fluid and just barely warm. Dip cookies in icing or spread it on with a spoon and sprinkle chopped pecans over top. Let the icing set for about 20 minutes before storing.

EXPERT BAKING TIPS

Let the brown butter cool. If the brown butter is too hot when you add the sugar and other ingredients, then it will not incorporate evenly the cookie dough will be greasy.
Measure flour accurately. Too much flour can make these cookies more hard and crumbly instead of chewy. They will also crumble when you slice the dough if it is too dry. For the best results, weigh your flour using a kitchen scale.
Roast the pecans. This adds so much extra flavor and it's easy! To use the oven method, just place the pecans in an even layer on a baking sheet and place them in the oven at 350 degrees F for 8-10 minutes until fragrant, tossing halfway through.

butter maple pecan cookies on baking sheet

RECIPE FAQ

Can I make brown butter maple pecan cookies without nuts?

Yes, you can leave out the pecans from this recipe, but it will really take away from the wonderful flavor it brings.

Do I need to cool brown butter before baking?

Brown butter can add depth flavor to so many desserts, but not all recipes can receive it equally. In cake batters, it is best to incorporated it while still slightly warm and fluid or let it cool until firm and blend it with softened butter if using the "creaming" method. For cookies, I like to let the browned butter cool to above room temperature so that it is still fluid but not hot. This allows the butter to incorporate evenly with the other ingredients. Very hot brown butter will create a greasy dough and overly greasy cookies, whereas fully chilled brown butter is brittle and can lead to a dry, crumbly cookie dough that is difficult to work with.

What is a substitute for pecans?

I would recommend another soft nut, such as walnuts, toasted cashews or macadamia nuts.

How to decorate brown butter maple pecan cookies?

I've decorated these cookies with a maple glaze and more chopped pecans. You can leave out the glaze if you prefer, but it really takes them over the top!

How do I store brown butter maple pecan cookies?

You can store these cookies in an airtight container for up to 7 days.

Can you freeze brown butter maple pecan cookies?

Yes! You can freeze these cookies before you add the icing. Place the cooled cookies in a resealable freezer bag and freeze for up to 3 months.

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Video

Christina Marsigliese

These Brown Butter Maple Pecan Cookies are crispy on the edges and soft and chewy in the middle (almost fudge-like!). They are rich in nutty, butter flavor with maple as the star. The sweet maple icing makes them extra special!

5 from 6 votes

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Prep Time 30

Cook Time 10

Chill Time 1

Servings 16 cookies

Ingredients

Cookie dough:

½ cup (113g) unsalted butter, browned and divided
⅔ cup (145g) packed light brown sugar
1 teaspoon (5ml) pure vanilla extract
1 large egg
¼ cup (60ml) pure maple syrup
1 ½ cups (215g) all-purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup (60g) chopped roasted pecans, plus more for topping

Maple glaze:

1 tablespoon (12g) browned butter (reserved from cookie dough)
1 tablespoon (15ml) pure maple syrup
2 teaspoon (10ml) whole milk
¼ teaspoon pure vanilla extract
½ cup (60g) powdered sugar
pinch salt

Instructions

First brown the butter. Follow the instructions this post here to learn how to brown butter. It's easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
Once cooled, add brown sugar and vanilla and mix to combine. Add the egg and mix well until smooth, glossy and the mixture lightens in color by a shade. Then, mix in maple syrup.
Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add this to the butter mixture and fold it in until mostly combined but there are still some streaks of flour visible. Then, add chopped roasted pecans and fold them in evenly. Cover the bowl and refrigerate for 30 minutes to 1 hour.
When you're ready to bake, preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place them onto prepared baking sheets spacing them 3 inches apart and bake for 9-11 minutes until browned on the edges and lightly golden on top.
Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. While you wait, add all of the maple glaze ingredients to a small bowl and whisk to combine. If the brown butter has firmed up too much, melt it gently in the microwave so it is fluid and just barely warm, however do not get it hot or it will cause the icing to separate.
Dip cookies in icing or spread it on with a spoon and sprinkle chopped pecans over top. Let the icing set for about 20 minutes before storing.