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Best Brown Butter Maple Pecan Cookies – Easy 30-Minute Recipe

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These Quick Brown Butter Maple Pecan Cookies are a happy accident turned signature treat. They’re chewy, nutty, and have a deep, caramel-like flavor from brown butter and maple extract, ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoons maple extract
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt (reduce to 1/4 teaspoon if using table salt)
  • 3/4 cup chopped pecans
  • Optional: flaky sea salt for sprinkling
  • Optional: 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Brown the butter: Cut butter into chunks and place in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. After about 4-5 minutes, when butter turns golden amber and smells nutty, remove from heat. Pour into a heatproof bowl, including brown bits. Let cool for 5 minutes.
  3. Mix wet ingredients: To warm (not hot) brown butter, add brown sugar and granulated sugar. Whisk until combined (looks like wet sand). Add egg, vanilla extract, and maple extract. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt until no lumps remain.
  5. Bring together: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Fold in chopped pecans (and white chocolate chips if using). Dough will be soft and slightly sticky.
  6. Scoop and bake: Scoop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart. Bake for 9-11 minutes, rotating pan halfway through. Edges should be golden and set, centers slightly underdone and puffy.
  7. Cool and finish: Let cookies rest on baking sheet for 5 minutes. If using flaky sea salt, sprinkle on right when they come out of the oven. Transfer to a cooling rack. Centers will sink slightly and become chewy.

Notes

Don’t overbake—underdone centers are key for chewy texture. Brown butter can burn quickly, so watch closely. Maple extract is essential; do not substitute with maple syrup. For thicker cookies, chill dough for 20 minutes before baking. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months or dough balls for up to 3 months.

Nutrition

Keywords: brown butter cookies, maple pecan cookies, easy cookie recipe, 30-minute cookies, chewy cookies, pecan cookies, maple extract cookies

Find it online: https://tablemira.com/best-brown-butter-maple-pecan-cookies-easy-30-minute-recipe/