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Flavorful Brown Butter Maple Pecan Cookies with Sea Salt

brown butter maple pecan cookies - featured image
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These cookies combine the rich nuttiness of brown butter with the natural sweetness of maple syrup and crunchy toasted pecans, finished with a sprinkle of flaky sea salt for the perfect fall treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled
  • ¼ cup (60 ml) pure maple syrup
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (120 g) chopped pecans, toasted
  • Flaky sea salt for topping

Instructions

  1. In a medium saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma. Remove from heat and let cool for 5 minutes.
  2. While the butter cools, toast 1 cup (120 g) chopped pecans in a dry skillet over medium heat, stirring often until fragrant and lightly browned. Set aside to cool.
  3. In a large bowl, combine browned butter, ¼ cup (60 ml) pure maple syrup, ½ cup (100 g) granulated sugar, and ½ cup (110 g) packed brown sugar. Beat with an electric mixer or whisk until smooth.
  4. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully incorporated.
  5. In a separate bowl, whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  6. Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Gently fold in toasted pecans, distributing them evenly.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop dough into rounded tablespoons spaced about 2 inches apart. Bake 12-14 minutes until edges are golden but centers still soft.
  10. Remove cookies from oven and immediately sprinkle lightly with flaky sea salt while warm.
  11. Transfer cookies to a cooling rack and let cool completely for about 10 minutes.

Notes

Watch the butter carefully when browning to avoid burning. Chill dough for 30 minutes if cookies spread too much. Do not skip the flaky sea salt topping for the best flavor contrast. Use pure maple syrup for authentic taste. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use browned coconut oil and flax egg.

Nutrition

Keywords: brown butter cookies, maple pecan cookies, fall cookies, sea salt cookies, easy cookie recipe, toasted pecans, maple syrup dessert

Find it online: https://siennaspoon.com/flavorful-brown-butter-maple-pecan-cookies-recipe-perfect-for-fall-treats/