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- 1 cup unsalted butter - 1 cup brown sugar (packed) - 1/2 cup granulated sugar - 1/4 cup maple syrup - 1 teaspoon pure vanilla extract - 2 large eggs - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chopped pecans - 1/2 teaspoon ground cinnamon (optional) - Extra granulated sugar for sprinkling These ingredients work together to create a warm, sweet cookie that delights. The unsalted butter adds richness, while the brown sugar gives a lovely caramel flavor. Granulated sugar balances the mix, and maple syrup infuses the cookies with that iconic, sweet touch. Using pure vanilla extract boosts the flavor, making each bite memorable. Eggs help bind the dough, ensuring a soft texture. All-purpose flour serves as the base, while baking soda helps the cookies rise. The salt enhances the sweetness and the chopped pecans add crunch and nutty flavor. You can choose to add ground cinnamon for a cozy, spicy note. Sprinkling extra sugar before baking gives a nice finish and slight crunch. Each ingredient plays a vital role in making these brown butter maple pecan cookies a standout treat. To brown the butter, melt it in a medium saucepan over medium heat. Stir it often. Keep cooking until the butter turns golden brown and smells nutty. This takes about 5 to 7 minutes. When you see small brown bits, it’s ready. Be careful not to let it burn. In a large bowl, blend the brown sugar and granulated sugar with the brown butter. Use an electric mixer on medium speed. Mix until everything is smooth and fluffy. This step gives the cookies a nice texture. Now, add the maple syrup and vanilla extract. Add the eggs one at a time. Beat well after each addition. This helps the mixture stay smooth and well combined. In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon if you want. Make sure it’s well mixed. This step is key for even baking. Slowly add the dry mix to the wet mix. Stir gently until just combined. Do not overmix! Fold in the chopped pecans carefully. This keeps the cookies soft and chewy. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. Chilling helps the cookies keep their shape while baking. This step is very important. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This makes cleanup easier. Scoop out about tablespoon-sized portions of dough. Roll them into balls and place them on the baking sheet. Leave about 2 inches between each ball. This gives them room to spread. Bake in the preheated oven for 10 to 12 minutes. Look for edges that are lightly golden. The center may look soft, but it will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For a sweet touch, sprinkle some granulated sugar on top of the warm cookies. Enjoy your treats! To make great brown butter, you must watch it closely. Start by melting the butter over medium heat. Stir it often to help it cook evenly. Look for a golden color and a nutty smell. This process takes about 5 to 7 minutes. If it starts to smell burnt, remove it right away. For even browning, use a light-colored saucepan. This way, you can see the butter change color. Make sure the heat is steady and not too high. Adjust the heat as needed. You can add spices to boost the flavor. Ground cinnamon makes a nice touch. You might also try nutmeg or allspice for warmth. These spices work well with maple and pecans. Always use quality ingredients for the best taste. Fresh maple syrup provides a rich flavor. Choose real vanilla extract instead of imitation for a deeper taste. If you want chewier cookies, adjust the baking time. Bake them for about 10 to 12 minutes. The edges should be lightly golden while the center remains soft. They will firm up as they cool. For the best cookie consistency, do not overmix the dough. Mix until just combined, then gently fold in the pecans. Chilling the dough helps too. It ensures your cookies keep their shape while baking. {{image_2}} You can change the nuts in these cookies. Try using walnuts or pecans for a new twist. Each nut brings its own flavor and crunch. You can also swap the maple syrup. Honey or agave work well here. Each option offers a different sweetness, giving you a fun spin on the classic. Adding chocolate chips makes these cookies even more delightful. You can use dark, milk, or white chocolate chips. They melt and add richness. Dried fruits, like cranberries or raisins, can also be great additions. They add a nice chewy texture and a fruity note to the cookies. If you're looking for gluten-free options, use almond flour or a gluten-free blend. Make sure to check the labels to avoid any gluten. For a vegan version, replace butter with coconut oil and eggs with a flaxseed mixture. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. This helps bind the cookies without eggs. To keep your cookies fresh at room temperature, store them in an airtight container. This helps maintain their soft texture. Place a piece of parchment paper between layers if you stack them. This prevents sticking and keeps them nice. If you want to save cookies for later, freezing is a great option. Start by letting them cool completely. Then, place cookies in a single layer on a baking sheet. Freeze for about an hour. After that, transfer the cookies to a freezer bag. This helps keep them fresh for up to three months. When ready to enjoy, let them thaw at room temperature. For a warm treat, you can reheat them in the oven at 350°F for about 5 minutes. These cookies stay fresh for about one week at room temperature. If stored properly, they can last up to three months in the freezer. Check for any signs of spoilage, like a hard texture or an off smell. If they feel dry or crumbly, it’s best to toss them out. Keeping an eye on freshness ensures you enjoy the best flavor and texture! Look for a few signs. The edges will turn a light golden brown. The center may look soft. This means they are ready to come out. Let them cool a bit, and they will firm up. Yes, you can freeze the cookie dough. First, scoop and shape the dough into balls. Place them on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag. Label the bag with the date. You can freeze it for up to three months. If you don't have brown sugar, you can use white sugar. Add one tablespoon of molasses for each cup of white sugar. This will mimic the taste of brown sugar well. You can also use coconut sugar or maple sugar as alternatives. To get chewy cookies, try a few tricks. Use more brown sugar than white sugar. This adds moisture. Also, don’t overbake them. Take them out when they look slightly underbaked. Let them cool on the sheet for a bit. Yes! You can replace eggs with several options. Use 1/4 cup applesauce for each egg. You can also use mashed banana or a mix of 1 tablespoon flaxseed meal with 2.5 tablespoons water. Allow it to sit for a few minutes to thicken. To boost the maple flavor, use pure maple extract. You can also add a bit more maple syrup in the mix. Sprinkle some maple sugar on top before baking. This adds a nice touch. This blog post covered key ingredients and steps to bake delicious cookies. You learned how to brown butter and mix the right ingredients for perfect texture. We explored tips for flavor enhancement and provided variations to suit your taste. Finally, I shared storage advice to keep your cookies fresh. Remember, baking is about trying new things. Don’t be afraid to mix up the recipe. Enjoy your homemade cookies and share them with friends!

Brown Butter Maple Pecan Cookies

Indulge in the delightful flavors of Brown Butter Maple Pecan Cookies! These scrumptious cookies bring a perfect blend of nutty brown butter, sweet maple syrup, and crunchy pecans. With easy-to-follow steps, you’ll create a treat that’s sure to impress family and friends. Ready to elevate your baking game? Click through to explore the full recipe and bake a batch of these irresistible cookies today!
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Ingredients
  

1 cup unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1/4 cup maple syrup

1 teaspoon pure vanilla extract

2 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pecans, roughly chopped

1/2 teaspoon ground cinnamon (optional)

Extra granulated sugar for sprinkling

Instructions
 

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently until the butter turns a golden brown and has a nutty aroma. This should take about 5-7 minutes. Remove from heat and let it cool slightly.

    Mix Sugars: In a large mixing bowl, combine the brown sugar, granulated sugar, and the brown butter. Use an electric mixer to cream together on medium speed until well combined and slightly fluffy.

      Add Wet Ingredients: To the creamed mixture, add the maple syrup, vanilla extract, and eggs one at a time. Beat until fully incorporated.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).

          Combine All Mixtures: Slowly add the dry mixture to the wet mixture, stirring until just combined. Do not overmix. Fold in the chopped pecans gently.

            Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour. This helps the cookies hold their shape while baking.

              Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

                Shape Cookies: Scoop out about tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet about 2 inches apart.

                  Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Cookies may look soft in the center but will firm up as they cool.

                    Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle some granulated sugar on top of the warm cookies for an extra touch of sweetness.

                      - Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: About 24 cookies

                        Presentation Tips: Arrange the cookies in a stack on a rustic wooden board, drizzle with extra maple syrup, and sprinkle a few whole pecans around for an attractive display.