Maple Pecan Cookies Recipe
These Maple Pecan Cookies are soft, chewy, and filled with warm maple flavor in every bite. Toasted pecans add the perfect crunch, while a rich maple glaze (optional but irresistible!) makes them extra festive and bakery-worthy. Easy to make and packed with fall flavor, these cookies are perfect for holiday trays, gifting, or cozy weekend baking.
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.