These are the best cookies I have ever tasted. Seriously, I found the cookie. I have searched long and hard for the perfect cookie recipe. It only took me two years! I didn’t have chocolate chips so I had to improvise – pecans worked beautifully.
They’re perfect in every way. Here’s the deal: you don’t have to use pecans. Use anything your heart desires. If you want to make white chocolate cranberry cookies, then do it. If you want to add some walnuts and dried fruit, be my guest. I encourage you to experiment with these cookies. You can use this recipe as your base, and make it your favorite cookie.
I’m the kind of girl who likes to find a perfect base recipe. It could be any kind of baked good: cookies, scones, breads, cakes, bars, what have you. I like being able to use the same recipe multiple times, and making it different each time by adding new and unique flavors.
The secret ingredient in these cookies is the maple syrup. The maple gives the cookie a subtle but sweet flavor, and it brings out all the other flavors beautifully.
There are a few steps with these cookies that you’ll need to follow to a T. I know when you read the words “chill your dough for 30 minutes”, you’ll want to leave the page immediately. Don’t do it. Stay. You will never get a chance to make and eat these delicious cookies if you leave now. I promise every single second spent making them will be worth it.
Aside from chilling your dough, there is another step you’ll need to follow. In a lot of cookie recipes they call for the butter to be soft, and to be beat into the sugars until creamy. With this recipe, you’ll melt the butter and let it cool for about 10 minutes. Then, you’ll stir in your sugars, eggs, vanilla, maple syrup, and your dry ingredients. It should look something like this:
Then, you will stir in whatever else you would like. This is where I added the chopped pecans.
You will then cover with plastic wrap and put in the freezer to chill for about 30 minutes. You can also made this dough ahead, and freeze for up to 2 months.
If you’re going to freeze the dough for a long period of time, I would recommend rolling the dough into balls, then putting them in a ziploc bag. That way, when you want to bake them you won’t have to deal with rolling completely frozen dough into balls. You can put them on your cookie sheet, and bake beautiful fresh cookies right away!
Maple Pecan Cookies
Prep time: 20 minutes
Chilling time: 30 minutes
Baking time: 12-14 minutes
Total time: approx 1 hour 4 minutes
Author: The Pearly Baker
This recipe makes about 14 normal sized cookies
Adapted from: sugarspunrun
1/2 cup of butter, melted and cooled for about 10 minutes
3/4 cup of light brown sugar
1/4 cup granulated sugar
1 egg, room temperature
1 tsp vanilla extract
4 tablespoons of maple syrup
1 1/2 cups + 2 tablespoons of all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup pecans (or add whatever your heart desires)
In a large bowl, stir together the melted butter and the sugars. Add the egg, and stir until combined. Stir in the vanilla and maple syrup.
In another smaller bowl, whisk together your dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. Gradually add it to the wet ingredients, stirring until combined. There shouldn’t be any dry bits of flour in your bowl.
Now, add your pecans and stir until they’re evenly distributed throughout the dough.
Cover the bowl with plastic wrap, and put in the freezer to chill for 30 minutes.
At this stage, if you are making the dough ahead for another day, let the dough chill for the 30 minutes. Then, roll the dough into balls, place into a ziploc bag, and place back in the freezer until you want to bake them. When you are ready to bake, let them thaw for at least 5 minutes before putting them in the oven.
If you are planning on baking them the same day, while they’re chilling, preheat your oven to 350 degrees and prepare your cookie sheet with parchment paper.
Once they are done chilling, using either an ice cream scoop or a spoon, scoop about 1-2 tablespoons of cookie dough. Roll them into balls, and place on your cookie sheet.
Bake for about 12-14 minutes, depending on your oven. You don’t want them to be too dark, they may look a tad undercooked, but take them out anyway. Only the sides should be golden brown.
Allow cookies to cool completely on the cookie sheet. Store in a closed container or a ziploc bag, they should last for about 2-3 days.