BROWN BUTTER MAPLE PECAN COOKIES
All the tasty fall flavors you’ll need this season, wrapped up in one cookie.
Prep Time: 20 minutes | Cook Time: 11 minutes | Total Time: 1 hour
For me, this time of year isn’t just Fall, it’s baking season! I find myself eager for weekends spent cozying up inside and whipping up something warm and comforting in the kitchen.
This weekend, that was these brown butter maple pecan cookies. I utilized my tried-and-true cookie dough recipe and infused autumnal flavors like cinnamon, toasted pecans, and white chocolate and swapped in brown butter instead of softened. They are slightly chewy, softly sweet cookies packed with fall flavors.
Make a large batch for a gathering with family and friends or store some away in the freezer to enjoy all season long.
YIELD: 18 COOKIES
INGREDIENTS:
3/4 cup (or 1 1/2 sticks) of unsalted butter
1 cup brown sugar, packed
1 egg + 1 egg yolk
1 teaspoon pure maple syrup
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
3/4 teaspoon cinnamon
3/4 teaspoon baking soda
A pinch of salt
3/4 cup white chocolate chips
1 cup chopped toasted pecans
INSTRUCTIONS:
First, brown the butter. Add butter to a small saucepan and constantly stir over medium heat. You’ll want to achieve a golden brown color, foamy consistency, with light brown specs in it. Make sure to keep a close eye on it as it’ll turn quickly! Remove from stove to cool.
In a small pan, toast the pecans for about 5 minutes until you smell that nutty aroma.
In a large bowl, place the brown sugar and pour the cooled brown butter on top. Mix together. Then, add in the egg, egg yolk, maple syrup, and vanilla extract until well combined.
Add in the flour, cinnamon, baking soda, and pinch of salt and mix until combined and you can’t see any flour bits anymore. Fold in the white chocolate chips and toasted pecans.
Place the dough in the fridge for 20 minutes.
Scoop into balls (I use this 1 1/2 TBSP size but it’s completely up to your preference!) and place on a baking sheet with parchment paper.
Bake at 350 degrees for 11-12 minutes or until the edges start to turn golden brown. Transfer to a wire rack to cool before enjoying!