Absolutely! Here’s the final cleaned-up version of the Brown Butter Maple Pecan Cookies recipe — with all dash lines removed for a smoother, more natural blog-style flow.
Everything is organized with easy-to-follow headings, combined steps where needed, and ultra close-up AI prompts still in place.
What You’ll Need
1 cup (2 sticks) unsalted butter
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup packed dark brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
2 tbsp pure maple syrup
1 ½ tsp vanilla extract
1 cup chopped pecans (toasted if you like)
Why I Love This Recipe
These cookies are rich, nutty, chewy, and just the right amount of sweet. I’ve made them over and over again because:
- The brown butter adds deep, toasted flavor
- Maple syrup gives them a cozy, natural sweetness
- Pecans bring texture and crunch
- They freeze well and still taste amazing
- No mixer required!
Servings and Time
Makes: About 24 cookies
Total Time: 45 minutes (includes chilling)
Macros (Per Cookie – Approximate)
Calories: 185
Fat: 11g
Carbs: 21g
Protein: 2g
Sugar: 12g
Why This Recipe Works (Quick Science)
Brown butter goes through the Maillard reaction, creating nutty, rich flavor compounds.
An extra egg yolk gives the cookies chewiness and richness.
Maple syrup adds moisture and subtle flavor.
Chilling the dough helps the fat solidify, so the cookies spread less and bake up thick and chewy.
Common Mistakes
Skipping chill time — your cookies will spread too much
Not browning the butter enough — it should be golden and nutty, not just melted
Using hot brown butter — this can cook the eggs
Overmixing the dough — it can make the cookies tough
What to Serve With
Hot maple latte or strong coffee
A scoop of vanilla ice cream
Warm apple cider
Cold glass of milk
FAQ
Can I make the dough ahead of time?
Yes! Chill it up to 48 hours in the fridge.
Can I freeze them?
Yep — freeze dough balls or baked cookies for up to 2 months.
Can I use walnuts instead of pecans?
Absolutely! Any chopped nut will work.
Tools You’ll Need
Medium saucepan
Mixing bowls
Whisk
Rubber spatula
Measuring cups & spoons
Cookie scoop (optional)
Baking sheet
Parchment paper
Substitutions and Variations
Swap pecans for walnuts or almonds
Add ½ cup chocolate chips
Use light brown sugar if needed
Sprinkle flaky salt on top before baking for a sweet-salty finish
Make Ahead Tips
Brown the butter the night before
Refrigerate dough up to 2 days
Freeze portioned dough balls and bake straight from the freezer
Step-by-Step Instructions
Step 1: Brown the Butter
Melt 1 cup unsalted butter in a saucepan over medium heat. Stir constantly as it melts, foams, and turns golden with brown bits on the bottom (about 6–8 minutes). Remove from heat and pour into a bowl. Let cool until just warm.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt.
Step 3: Mix Sugars, Eggs, Maple & Vanilla Into the Brown Butter
In a separate bowl, whisk the cooled brown butter with 1 cup packed dark brown sugar and ¼ cup granulated sugar until smooth. Then whisk in 1 large egg, 1 egg yolk, 2 tbsp pure maple syrup, and 1 ½ tsp vanilla extract until creamy and well blended.
Step 4: Combine Wet and Dry
Pour the wet mixture into the flour mixture. Use a rubber spatula to fold everything together gently until no dry streaks remain — don’t overmix.
Step 5: Stir in Pecans
Fold in 1 cup chopped pecans until evenly distributed in the dough.
Step 6: Chill the Dough
Cover the dough and chill in the fridge for at least 30 minutes, or up to 48 hours. This keeps the cookies from spreading and gives more flavor.
Step 7: Scoop and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1.5 tbsp balls and space them 2 inches apart. Bake for 10–12 minutes, until the edges are golden and the centers just set.
Step 8: Cool and Serve
Let the cookies cool fully on a wire rack. Then serve with coffee, milk, or wrap them up as sweet little gifts.
Leftovers & Storage
Keep cookies in an airtight container for 4–5 days
Freeze baked cookies or raw dough balls up to 2 months
Reheat in the microwave for 10 seconds for a fresh-from-the-oven feel
Wrap-Up
These Brown Butter Maple Pecan Cookies are like a warm, buttery hug with a maple twist. They’re chewy, nutty, golden on the edges — everything a cookie should be. Try them out, then drop a comment to let me know how they turned out or if you have any questions. I’d love to hear from you!
