Brown Butter Maple Pecan Cookies

$- 1 cup unsalted butter - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 tablespoon pure maple syrup - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup chopped pecans - ½ teaspoon ground cinnamon (optional) - Alternative sugars: You can use coconut sugar or honey for a different taste. - Nut substitutes: Try walnuts or almonds if you don’t have pecans. - Gluten-free options: Use a gluten-free flour blend for a safe alternative. I love using unrefined sugars for flavor. They add depth and richness. You can switch out the nuts, too, based on what you have. This adds a personal touch to your cookies. If you want them gluten-free, just grab that special flour mix! To make brown butter, heat unsalted butter in a medium saucepan. Use medium heat and stir it often. The butter will start to foam, then turn golden brown. This takes about 5 to 7 minutes. The key is to watch it closely. Once it smells nutty and looks brown, remove it from the heat. Let it cool for a few minutes. Perfectly browned butter should be golden, not burnt. You want a rich, deep flavor for your cookies. In a large bowl, mix the brown sugar and granulated sugar. Pour in the cooled brown butter. Whisk them together until they blend well. Next, add the egg, maple syrup, and vanilla. Whisk until the mix is smooth. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Gradually add this dry mix to the wet one. Stir gently until just combined. Avoid overmixing; this keeps your cookies soft and chewy. Now it’s time to shape the cookies. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Use a cookie scoop or a tablespoon to drop dough balls onto the sheet. Leave about 2 inches of space between each ball. This helps them bake evenly. Bake for 10 to 12 minutes. The edges should be golden, while the centers may seem slightly underbaked. This is fine! They will firm up as they cool. Chilling your dough is key. It helps the cookies hold their shape. If you skip this step, your cookies may spread too much. I recommend chilling for at least 30 minutes. This makes a huge difference! For cookie softness, aim for a shorter baking time. Bake until the edges are golden but the center looks soft. For a crispier cookie, bake a bit longer. Keep a close eye to avoid overbaking. Different types of maple syrup can change the taste. Try using dark maple syrup for a richer flavor. Light syrup gives a milder taste. Both work well, so pick your favorite! You can also add spices like nutmeg or ginger. They give the cookies warmth and depth. Chocolate chips are another fun option. They add sweetness and extra texture. Mix and match to find your perfect flavor combo! {{image_2}} To keep your brown butter maple pecan cookies fresh, use airtight containers. Glass or plastic containers work well. Line them with parchment paper to absorb moisture. Store cookies at room temperature for up to a week. To keep cookies soft, add a slice of bread to the container. The bread helps retain moisture. If you prefer crunchy cookies, store them without bread. Freezing cookies is easy and keeps them tasty. Here’s how to do it: 1. Cool the Cookies: Let your cookies cool completely on a wire rack. 2. Prepare for Freezing: Place cooled cookies in a single layer on a baking sheet. 3. Flash Freeze: Freeze for about 1 to 2 hours, until firm. 4. Store: Transfer cookies to a freezer bag or container. Remove as much air as possible. 5. Label: Write the date on the bag or container. For thawing, take out the desired number of cookies. Let them sit at room temperature for 15 to 30 minutes. You can also warm them in the oven at 350°F for a few minutes. Enjoy the fresh-baked taste! Cookies may spread too much for a few reasons. Here are common causes and fixes: - Butter Temperature: If the butter is too warm, it may cause spreading. Use softened butter instead of melted. - Chilling the Dough: Not chilling the dough can lead to flat cookies. Always chill your dough for at least 30 minutes. - Flour Measurement: Too little flour can cause cookies to spread. Make sure to measure flour correctly. Use the spoon-and-level method. - Baking Soda: Using too much baking soda can lead to excessive spreading. Stick to the recipe's amount. Yes, you can make brown butter ahead of time! Here are some tips: - Cooling: After browning, let the butter cool completely. - Storage: Pour the cooled butter into an airtight container. - Refrigeration: Store it in the fridge for up to a week. - Freezing: You can freeze brown butter for up to three months. Just thaw it in the fridge before using. No pecans? No problem! Here are some great substitutes: - Other Nuts: Use walnuts, almonds, or hazelnuts for a similar crunch. - Seeds: Sunflower seeds or pumpkin seeds work well for nut-free options. - Omit Them: You can simply leave them out if you prefer a plain cookie. - Chocolate Chips: Add chocolate chips for a sweet twist instead of nuts. This blog post covered all you need for perfect cookies. We detailed ingredients, from butter to pecans. You learned how to make browned butter and mix the batter right. We shared tips for shaping, baking, and storing your cookies. Remember, chilling dough can help create your favorite cookie texture. Feel free to experiment with new flavors or substitutes. Whether you want soft or crispy cookies, you're ready to impress anyone with your baking skills. Enjoy your time in the kitchen, and happy baking!$

Indulge in the deliciousness of brown butter maple pecan cookies with this easy recipe! These chewy treats blend rich brown butter and crunchy pecans with the sweetness of maple syrup for a delightful twist on classic cookies. Perfect for any occasion, they’re simple to make and utterly irresistible. Click through to discover the full recipe and bake a batch of these mouthwatering cookies today!

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Ingredients

1 cup unsalted butter

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup pecans, chopped

½ teaspoon ground cinnamon (optional)

Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma (about 5-7 minutes). Be careful not to burn it! Once browned, remove from heat and let it cool slightly.

Mix Sugars: In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in the browned butter (make sure it’s not too hot) and mix with a whisk until well combined.

Incorporate Wet Ingredients: Add the egg, maple syrup, and vanilla extract to the sugar mixture, whisking until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Pecans: Gently fold in the chopped pecans, ensuring they’re evenly distributed throughout the batter.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. This will help the cookies hold their shape while baking.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Shape Cookies: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked, which is okay as they will continue to set while cooling.

Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies