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Maple Pecan Cookies

A close-up of a stack of warm Maple Pecan Cookies, generously studded with chopped pecans.
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Buttery cookies with pecans and a distinct maple flavor, perfect for autumn.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • Optional: Maple extract for stronger maple flavor

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Stir in the pure maple syrup. If using, add a few drops of maple extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the toasted chopped pecans.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring halfway through, until fragrant.
  • For a chewier cookie, slightly underbake them.
  • Ensure your butter is softened but not melted for the best cookie texture.
  • You can substitute walnuts for pecans if desired.

Nutrition

Find it online: https://blissbatter.com/maple-pecan-cookies/