Description
These cookies are autumn in edible form—chewy centers, crisp edges, nutty brown butter, deep maple sweetness, and a toasty crunch from pecans, finished with a sprinkle of flaky sea salt. They’re the kind of treat that feels like home, whether you’re baking for a holiday platter, a coffee break, or just because your heart needs something warm and sweet.
Ingredients
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1 cup (2 sticks) unsalted butter
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2 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp fine sea salt
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1 cup brown sugar (packed)
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¼ cup granulated sugar
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2 large eggs, room temp
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¼ cup pure maple syrup (Grade A Dark Amber)
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1 ½ tsp vanilla extract
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1 ½ cups toasted pecans, chopped
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Flaky sea salt (for topping)
Instructions
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Brown the Butter – Cook butter in a light pan over medium heat until golden with nutty aroma. Transfer to bowl; cool 15 min.
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Mix Dry – Whisk flour, baking soda, and salt.
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Toast Pecans – 350°F oven, 5–7 min until fragrant; cool.
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Cream Butter & Sugar – Beat browned butter with brown + granulated sugar until creamy. Add eggs one at a time, then maple and vanilla.
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Combine – Add dry mix until just combined. Fold in pecans. Chill dough 1 hr minimum.
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Bake – Scoop 1.5 Tbsp dough balls onto parchment-lined sheet. Sprinkle tops with flaky sea salt. Bake at 350°F for 10–12 min, until edges golden and centers soft.
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Cool – Let rest 5 min on sheet, then transfer to rack.
Notes
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Add chocolate chips for a maple-pecan twist on a classic.
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Stir in cinnamon + nutmeg for spiced warmth.
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Swap pecans with walnuts or cranberries for festive flair.
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Freeze dough balls for fresh-baked cookies anytime.
- Prep Time: 25 min + chill
- Cook Time: 10–12 min
Nutrition
- Calories: 210cal Per Cookie
- Fat: Cookie
- Carbohydrates: 24g