These cakey cookies are soft and packed with maple flavor. There’s maple syrup in the cookie dough, and then for a bonus burst of the good stuff, I roll the cookies (pre-baking) in a blend of ground pecans and maple sugar; you can substitute regular granulated sugar, too, and they’re still crazy delicious. —Erin McDowell
Test Kitchen Notes
This recipe is featured in the story, These Maple Pecan Cookies Are Fall Baking at Its Very Best, sponsored by Braun Household. —The Editors
- Prep time 15 minutes
- Cook time 16 minutes
- Makes 2 dozen cookies
- For the cookies:
3 1/4 cups
(392 grams) all-purpose flour
fine sea salt
(170 grams) unsalted butter, at room temperature
(212 grams) light brown sugar
(160 grams) maple syrup
(113 grams) large eggs, at room temperature
(120 grams) pecans, roughly chopped
- For finishing:
(30 grams) pecans
(39 grams) maple sugar (can substitute granulated sugar)
fine sea salt
- Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt to combine.
- In a separate bowl using a hand mixer, cream the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes. With the hand mixer running on medium speed, slowly stream in the maple syrup, and beat well to combine, about 1 minute more. Scrape the bowl well.
- Add one egg to the bowl with the hand mixer, and mix well to incorporate. Next, add about 1/4 of the flour mixture and mix just until combined. Add the remaining egg and the vanilla extract and mix to combine.
- Add the remaining flour mixture and mix until incorporated. Scrape the bowl well, then add 1 cup (120 grams) pecans and mix to combine.
- In a small chopper, food processor, or spice grinder, pulse the 1/4 cup (39 grams) pecans, maple sugar, cinnamon, and salt until they form a fine powder. Transfer to a small bowl.
- Scoop the cookie dough into 2 tablespoon-sized balls, and drop into the maple-pecan dust, tossing to coat fully. Transfer the coated cookie balls to the baking sheet. Make sure there is 1 inch between each cookie; staggering rows on the baking sheet helps you fit more on the sheet.
- Continue scooping and coating the cookie dough until you’ve used it all up. Bake the cookies for 14 to 16 minutes, or until the edges are lightly golden brown and the top surface appears set. Rotate the sheets halfway through baking.
- Transfer to wire racks to cool at least 5 minutes before serving (these are super yummy when served warm!).