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White Chocolate Maple Pecan Cookies

5 from 1 reviews

Release your inner cookie monster because these super soft and chewy white chocolate maple pecan cookies are calling your name. These fall cookies are loaded up with toasted pecans, pools of white chocolate, and a dash of maple extract for the ultimate salty-sweet treat.

Release your inner cookie monster because these super soft and chewy white chocolate maple pecan cookies are calling your name. These fall cookies are loaded up with toasted pecans, pools of white chocolate, and a dash of maple extract for the ultimate salty-sweet treat.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16 cookies 1x
  • Category: dessrt
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16 cookies 1x
  • Category: dessrt
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 16 cookies 1x
  • Category: dessrt
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 egg + 1 egg yolk, room temperature
  • 1/2 teaspoon maple extract
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt + more for sprinkling
  • 1 cup white chocolate chips
  • 1 cup toasted pecans, roughly chopped

Instructions

    1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma.*
    2. In a large mixing bowl combine the cooled brown butter and brown sugar. Beat until mixed together. Add in the egg, egg yolk, maple extract, and vanilla extract. Mix well.
    3. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the white chocolate and the toasted pecans. Do not over mix.
    4. Refrigerate the cookie dough for at 30 minutes.
    5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
    6. Allow to cool before eating!

Keywords: fall cookies, white chocolate pecan cookies

Notes

  1. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping.  Take butter off the heat and allow to cool.