1. Can I use maple-flavored syrup instead of pure maple syrup?

It’s best to use 100% pure maple syrup for authentic flavor. Maple-flavored syrups are often made with corn syrup and artificial flavoring, which can make the cookies overly sweet and less rich in taste.

2. How do I keep maple pecan cookies soft?

Store them in an airtight container with a slice of bread or a piece of apple. The moisture from these will help keep your cookies soft for several days.

3. Can I make maple pecan cookies gluten-free?

Yes, you can substitute a cup-for-cup gluten-free baking flour blend for the all-purpose flour. The texture may be slightly different, but they’ll still taste delicious.

4. Should I toast the pecans before adding them to the dough?

Absolutely. Toasting pecans at 350°F for 5–7 minutes brings out their nutty flavor and helps them stay crunchy after baking.

5. Can I freeze maple pecan cookies?

Yes, you can freeze both baked cookies and unbaked dough. For dough, portion it into balls, freeze until firm, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

6. What’s the best way to serve maple pecan cookies?

They’re perfect with a cup of coffee, tea, or hot chocolate. You can also use them to make ice cream sandwiches for a fun dessert twist.

Maple Pecan Cookies – The Best Chewy & Crunchy Recipe

Description

Chewy, nutty, and perfectly sweet, these maple pecan cookies combine buttery toasted pecans with pure maple syrup for an irresistible treat perfect for any season.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup light brown sugar
½ cup pure maple syrup (Grade A Amber or Dark)
1 large egg
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups toasted pecans, chopped

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the softened butter and brown sugar together until fluffy, about 2 minutes.
Beat in the maple syrup and egg until fully combined.
In a separate bowl, whisk flour, baking soda, and salt together.
Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
Stir in the toasted pecans.
Chill the dough in the refrigerator for 30 minutes to prevent excessive spreading.
Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are golden brown.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra indulgence, add ¾ cup chocolate chips to the dough.
Drizzle with a simple glaze made from powdered sugar and maple syrup once cooled for more maple flavor.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 90mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg