Chewy maple cookies: 10/10 fall joy

There’s just something magical about fall, isn’t there? The crisp air, the colorful leaves, and of course, the cozy flavors that just beg you to bake. Today, I’m so excited to share one of my absolute favorite recipes with you – these incredibly soft and chewy maple cookies! Seriously, they’re a game-changer. They’re packed with that warm, forward maple flavor we all love, but with a really delightful nutty crunch from the browned butter and pecans. They’re like a little hug in cookie form, and they are absolutely perfect for piling into a holiday cookie box or just enjoying with your morning coffee. For me, baking simple, delicious treats like this brings such pure joy, and I think you’ll feel that too when you try them.

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Why You’ll Love These Maple Cookies

Seriously, these cookies are little bites of pure autumnal bliss. Here’s why you’re going to adore them:

• Super Soft and Chewy: That’s the goal, right? A cookie that practically melts in your mouth.
• Real Maple Flavor: We’re using pure maple syrup, and you can really taste the difference. It’s cozy and warm.
• Nutty Brown Butter Goodness: Browning the butter adds this amazing depth and a lovely nutty note that just makes everything better. Trust me on this one!
• Satisfying Pecan Crunch: Those little bits of toasted pecans are the perfect counterpoint to the soft cookie. Love that texture!
• So Easy to Make: Even if you’re new to the kitchen, these come together without any fuss. Perfect for beginner bakers!
• Holiday Hit: They look and taste so special, making them ideal for Christmas cookie boxes or any fall get-together.

Ingredients for Perfect Maple Pecan Cookies

Alright, let’s talk about what you need to make these absolute dreams come true! Getting these ingredients just right is the first step to those amazing chewy centers and that glorious maple flavor. You’ll want to keep this list handy:

• 1 cup (2 sticks) unsalted butter, browned. This is key for that nutty flavor!
• 1 cup packed light brown sugar. It gives us that lovely caramel note and chewy texture.
• 1/2 cup granulated sugar. For a little extra lift and sweetness.
• 1/4 cup pure maple syrup. Make sure it’s the *pure* stuff, not the pancake syrup in the aisle! It really makes all the difference.
• 2 large eggs. At room temperature, if you remember, but don’t stress if not!
• 1 teaspoon vanilla extract. Always a good idea for cookies, right?
• 2 3/4 cups all-purpose flour. Our sturdy base.
• 1 teaspoon baking soda. This helps the cookies spread just enough.
• 1/2 teaspoon salt. Balances out all that sweetness beautifully.
• 1 cup chopped pecans. For that perfect crunchy bite!
• For the glaze: 1/2 cup pure maple syrup and 1/4 cup powdered sugar. Simple, sweet topping!

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How to Make Soft Chewy Maple Cookies

Okay, now for the fun part – actually making these delicious maple cookies! It’s honestly pretty straightforward, and I promise, the results are SO worth it. Just follow along with me, and we’ll have these chewy, maple-y delights ready before you know it. Don’t worry about perfection here; just enjoy the process!

Browning the Butter for Maple Cookies

First things first, let’s get that butter browned! This step is a total flavor game-changer for our maple cookies. Melt your butter in a saucepan over medium heat. You’ll want to keep an eye on it and swirl it around occasionally. Watch as the milk solids start to turn a beautiful golden brown and you get this amazing, nutty aroma. That’s when you know it’s ready! Carefully pour it into a heatproof bowl and let it cool just a bit. You want it liquid but not scorching hot.

Mixing the Maple Cookie Dough

In a big bowl, cream together that wonderfully browned butter with your light brown sugar and granulated sugar until it looks light and fluffy. Then, beat in the maple syrup and the eggs, a little at a time, followed by the vanilla. In a separate bowl, just whisk your flour, baking soda, and salt together. Now, slowly add those dry ingredients to your wet ones, mixing until *just* combined. Seriously, don’t overmix! Overmixing is the enemy of chewy cookies. Lastly, stir in those chopped pecans. Pop that dough into the fridge for at least an hour to chill. This is super important for preventing your cookies from spreading into sad, flat discs!

Baking Your Fall Cookies to Perfection

Once your dough is nice and chilled, preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Parchment just makes life easier, trust me! Scoop rounded tablespoons of the dough onto the prepared sheets, leaving about two inches between them so they have room to spread. Bake for about 10-12 minutes. You’re looking for the edges to be lightly golden, but the centers should still look soft and a little underbaked. They’ll continue to set up as they cool. Let them hang out on the baking sheets for a few minutes after they come out of the oven before carefully transferring them to a wire rack to cool completely.

Creating the Maple Glaze

Now for the crowning glory! While those gorgeous cookies are cooling, whisk together the 1/2 cup of pure maple syrup with the powdered sugar in a small bowl. Keep whisking until it’s smooth and drizzle-able. You want it to coat the back of a spoon nicely. Once the cookies are totally cool—and yes, this is important, you don’t want a melted glaze—drizzle it over the tops. Get creative with it!

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Tips for the Best Maple Brown Sugar Cookies

Okay, so you want the absolute best maple brown sugar cookies, right? Me too! It’s all about a few little tricks that make all the difference between *good* and *incredible*. First off, make sure your eggs are at room temperature. It really helps everything combine smoothly. Also, please, PLEASE don’t over-bake these babies! They should look a little soft in the middle when you pull them out. That’s the secret to that perfect soft, chewy cookie texture we’re aiming for. Oh, and that chilling step for the dough? Absolutely non-negotiable! It’s what keeps them from spreading too much and gives you that lovely, thick cookie we all crave.

Variations for Your Maple Pecan Cookies

While these maple pecan cookies are just perfect as they are, I love playing around with them! If you want to switch things up, consider adding about a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for an extra cozy spice note. For an even bigger maple punch, a teaspoon of maple extract mixed in with the wet ingredients is incredible. And if pecans aren’t your thing, chopped walnuts or even some toasted slivered almonds work beautifully in these maple pecan cookies too!

Storing and Reheating Your Maple Cookies

Alright, so you made these amazing maple cookies, and now you’ve got a few leftover (lucky you!). To keep them tasting fresh and wonderfully chewy, store them in an airtight container at room temperature for about 3-4 days. For longer storage, you can freeze the baked maple cookies in a single layer in a freezer bag for up to 3 months. They reheat like a dream – just pop a cookie in the microwave for about 10-15 seconds for that fresh-from-the-oven warmth!

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Frequently Asked Questions About Maple Cookies

Nutritional Estimate for Maple Cookies

Just a heads-up, this is just an estimate for our delicious maple cookies, as things can vary a bit depending on exactly what you use! Generally, each cookie has about 220 calories, 12g of fat (that includes 7g saturated fat), 28g carbs, and 2g protein. You’ll also find around 20g of sugar and 75mg of sodium.

Share Your Pure Cooking Joy!

Now that you’ve got the recipe for these absolutely dreamy maple cookies, I can’t wait for you to try them! Have you made them? Did they turn out perfectly chewy? I would just LOVE to hear all about it in the comments below. And hey, if you snapped some pictures, tag me on social media – seeing your creations makes my day! Let me know what you think!

Chewy Maple Pecan Cookies

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Enjoy these soft, chewy maple cookies with pecans, perfect for fall gatherings and holiday cookie boxes. They feature a warm, maple-forward flavor.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 12 min
• Total Time: 1 hour 37 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, browned
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup pure maple syrup, for glaze
• 1/4 cup powdered sugar, for glaze

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Instructions

1. Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter solids turn golden brown and it smells nutty. Pour into a heatproof bowl and let cool slightly.
2. In a large bowl, cream together the browned butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the maple syrup and eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chopped pecans.
7. Cover the dough and chill for at least 1 hour.
8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
10. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
12. Make the glaze: Whisk together the 1/2 cup maple syrup and powdered sugar until smooth.
13. Drizzle the glaze over the cooled cookies.

Notes

• For extra maple flavor, you can add a teaspoon of maple extract to the dough.
• Ensure your butter is properly browned for the best nutty flavor.
• Chilling the dough is crucial for preventing the cookies from spreading too much.
• These cookies are best enjoyed within 3-4 days when stored in an airtight container.

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 20g
• Sodium: 75mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg