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Clean recipe · scientificallysweet.com

Brown Butter Maple Pecan Cookies

These Brown Butter Maple Pecan Cookies are crispy on the edges and soft and chewy in the middle (almost fudge-like!). They are rich in nutty, butter flavor with maple as the star. The sweet maple icing makes them extra special!

Original recipe: scientificallysweet.com

Yield:
16 servings
Prep:
30 min
Cook:
10 min
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Brown Butter Maple Pecan Cookies

Ingredients

  1. ½ cup (113g) unsalted butter, (browned and divided)
  2. ⅔ cup (145g) packed light brown sugar
  3. 1 tsp (5ml) pure vanilla extract
  4. 1 large egg
  5. ¼ cup (60ml) pure maple syrup
  6. 1 ½ cups (215g) all-purpose flour
  7. ¾ tsp baking soda
  8. ¼ tsp baking powder
  9. ½ tsp salt
  10. ½ cup (60g) chopped roasted pecans, (plus more for topping)
  11. 1 tbsp (12g) browned butter ((reserved from cookie dough))
  12. 1 tbsp (15ml) pure maple syrup
  13. 2 tsp (10ml) whole milk
  14. ¼ tsp pure vanilla extract
  15. ½ cup (60g) powdered sugar
  16. pinch salt

Instructions

  1. First brown the butter. Follow the instructions this post here to learn how to brown butter.  It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
  2. Reserve 1 tablespoon of the browned butter for the maple icing.
  3. Add brown sugar and vanilla to the rest of the cooled brown butter in the mixing bowl and whisk gently to combine. Add the egg and mix well until smooth, glossy and the mixture lightens in color by a shade. Then, mix in maple syrup.
  4. Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add this to the butter mixture and fold it in until mostly combined but there are still some streaks of flour visible. Then, add chopped roasted pecans and fold them in evenly. Cover the bowl and refrigerate for 30 minutes to 1 hour.
  5. When you’re ready to bake, preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
  6. Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place them onto prepared baking sheets spacing them 3 inches apart and bake for 9-11 minutes until browned on the edges and lightly golden on top.
  7. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
  8. Make the glaze. While you wait, add all of the maple glaze ingredients to a small bowl and whisk to combine. If the brown butter has firmed up too much, melt it gently in the microwave so it is fluid and just barely warm, however do not get it hot or it will cause the icing to separate.
  9. Dip cookies in icing or spread it on with a spoon and sprinkle chopped pecans over top. Let the icing set for about 20 minutes before storing.