Maple pecan cookies bring warm, sweet, nutty flavors to your kitchen. The cookies stay soft in the center and crisp on the edges. Maple syrup gives them a deep sweetness, and toasted pecans add crunch. You can bake them with basic pantry ingredients, and the recipe works for beginners and experienced bakers.
This guide walks you through everything. You’ll learn what the cookies are, how to make them, and why the recipe works. You’ll also find answers to common questions so you bake with confidence.
What Is Maple Pecan Cookies Recipe?
Maple pecan cookies are simple drop cookies made with butter, brown sugar, maple syrup, flour, and chopped pecans. The dough mixes by hand or with a mixer. The cookies taste like maple syrup and toasted nuts.
Bakers often make these cookies in fall or winter, but they work any time. They pair well with coffee, milk, and tea. The texture stays tender even after storing.
Ingredients You Need
For the Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- 2 3/4 cups (330 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Pecan Pie Filling
- 3 tablespoons (42 g) unsalted butter
- 1/2 cup (100 g) packed dark brown sugar
- 1/4 cup (60 ml) pure maple syrup
- 1 cup (120 g) finely chopped pecans (toast for better flavor)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Topping
- 1/2 cup melted dark chocolate (for drizzling)
How to Make Maple Pecan Cookies
Follow each step in order. The dough comes together fast.
- Prep your oven and pan
Heat the oven to 350°F. Line a baking sheet with parchment paper.
Toast the pecans for 5 minutes if you want extra flavor. - Cream the butter and sugar
Mix butter and brown sugar until smooth. Add the maple syrup, egg, and vanilla. Mix again. - Combine dry ingredients
Stir flour, baking soda, and salt in a separate bowl. Add this mixture to the wet ingredients. Mix until a soft dough forms. - Add pecans
Fold in the chopped pecans with a spoon or spatula. - Scoop and bake
Scoop 1-tablespoon portions onto the baking sheet. Leave space so they can spread.
Bake 10–12 minutes. The edges should look lightly golden. - Cool
Cool the cookies on the sheet for 5 minutes. Move them to a rack to cool fully. - Store
Keep cookies in an airtight container for up to 5 days. They also freeze well.
Why This Recipe Work
This recipe gives you consistent results because each part plays a role.
Brown sugar keeps cookies soft.
Brown sugar holds moisture, so the cookies don’t dry out.
Maple syrup adds flavor and tenderness.
The syrup sweetens the dough and gives a richer taste than white sugar alone.
Butter creates crisp edges.
Softened butter creams with sugar and helps the cookies spread evenly.
Pecans add balance.
The nuts give crunch so the cookies don’t taste too sweet.
Chilling optional but helpful.
If your kitchen is warm, chilling the dough for 20 minutes helps prevent extra spreading.
Tips for the Best Results
Use these simple ideas for reliable cookies:
Toast your pecans.
Warm nuts bring out more flavor. Spread them on a tray and heat them for 5 minutes at 350°F.
Use pure maple syrup.
Maple-flavored syrup changes the taste and texture.
Don’t overbake.
The cookies should look soft in the center when you pull them out. They firm up as they cool.
Measure flour correctly.
Spoon flour into your cup and level it. Packed flour makes dense cookies.
Customization & Variations
You can adjust the recipe without losing texture:
Add white chocolate chips.
A handful of chips adds creaminess.
Use walnuts instead of pecans.
Walnuts give a softer crunch and milder flavor.
Add a maple glaze.
Whisk powdered sugar and maple syrup until thick. Drizzle it on the cooled cookies.
Recipe FAQ,s
Can I use margarine instead of butter?
Butter gives better flavor and texture. Margarine can work, but the cookies may spread more and taste softer.
How do I keep cookies soft for days?
Store them in an airtight container with a small piece of bread. The bread transfers moisture to the cookies.
Can I freeze the dough?
Yes. Scoop dough balls onto a tray. Freeze them, then store them in a bag. Bake from frozen and add 2 minutes to the baking time.
Why did my cookies turn flat?
Your butter may have been too warm. Chilling the dough solves this. Too little flour can also cause flat cookies.
Should I chill the dough?
Chilling is optional. If you want thicker cookies, chill for 20–30 minutes.
Can I double the recipe?
Yes. Double all ingredients. Use two baking sheets or bake in batches.
Conclusion
Maple pecan cookies bring simple flavors together in a clear, reliable recipe. The dough uses basic ingredients, and the steps are easy to follow. The cookies bake fast and keep well, so they work for busy days or gatherings. Try the basic version first. Then adjust it with toasted nuts, white chocolate, or a maple glaze. Once you make them, they’ll become a regular part of your baking routine.
Maple Pecan Cookies Recipe
Ingredients
For the Cookie Dough
- 1 cup 226 g unsalted butter, softened
- 3/4 cup 150 g packed dark brown sugar
- 1/4 cup 50 g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- 2 3/4 cups 330 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Pecan Pie Filling
- 3 tablespoons 42 g unsalted butter
- 1/2 cup 100 g packed dark brown sugar
- 1/4 cup 60 ml pure maple syrup
- 1 cup 120 g finely chopped pecans (toast for better flavor)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Topping
Instructions
Prep your oven and pan
- Heat the oven to 350°F. Line a baking sheet with parchment paper.Toast the pecans for 5 minutes if you want extra flavor.
Cream the butter and sugar
- Mix butter and brown sugar until smooth. Add the maple syrup, egg, and vanilla. Mix again.
Combine dry ingredients
- Stir flour, baking soda, and salt in a separate bowl. Add this mixture to the wet ingredients. Mix until a soft dough forms.
Add pecans
- Fold in the chopped pecans with a spoon or spatula.
Scoop and bake
- Scoop 1-tablespoon portions onto the baking sheet. Leave space so they can spread. Bake 10–12 minutes. The edges should look lightly golden.
Cool
- Cool the cookies on the sheet for 5 minutes. Move them to a rack to cool fully.
Store
- Keep cookies in an airtight container for up to 5 days. They also freeze well.
Video
Notes
📝 Notes
- Use **pure maple syrup** (not imitation) for authentic flavor and better texture.
- Toast pecans lightly before chopping to deepen the nutty flavor.
- Chill the dough 30–45 minutes to prevent excessive spreading during baking.
- Use softened butter (not melted) for a tender, chewy crumb.
- Swap ¼ cup all-purpose flour for whole wheat for a nuttier bite.
- Add a pinch of flaky sea salt on top before baking to balance sweetness.
- Store cooled cookies in an airtight container at room temperature up to 5 days.
- Freeze shaped dough balls for up to 2 months; bake from frozen, adding 1–2 minutes.
