Sweet and Salty Maple Pecan Cookies
These chewy cookies perfectly balance deep maple sweetness with the salty crunch of pretzels.
recipesbynani.comThere is something magical about the combination of brown butter and maple syrup. These cookies have become a favorite in my kitchen because they hit every craving at once, giving you that rich nutty flavor paired with a little bit of salt.
My secret to getting the perfect texture is to make sure your brown butter cools down slightly before mixing it into the dough. This keeps the cookies from spreading too much while they bake in the oven.
🧺 Ingredients
- 1 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup chopped pecans
- 1 cup crushed pretzel crisps
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 yolk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
👩🍳Instructions
- 1
Melt the butter in a pan over medium heat, stirring constantly until it turns a golden brown color and smells nutty. Remove it from the heat and stir in the maple syrup and chopped pecans, then let the mixture cool.
- 2
In a large bowl, whisk together the brown sugar, granulated sugar, egg, extra yolk, and vanilla until smooth.
- 3
Slowly stir the cooled butter mixture into your sugar mixture.
- 4
Add the flour, baking soda, and salt to the bowl and mix until just combined.
- 5
Gently fold in the crushed pretzel crisps.
- 6
Chill the dough in the refrigerator for at least thirty minutes.
- 7
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 8
Scoop rounded tablespoons of dough onto the baking sheet and bake for 10 to 12 minutes until the edges are golden brown.
- 9
Let the cookies cool on the pan for five minutes before moving them to a wire rack.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them fresh. If you want them to stay extra chewy, place a small slice of white bread inside the container. These also freeze beautifully for up to three months.
Made this recipe? Let us know how it went.
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