This maple pecan cookie recipe was made for those of you (us) that could eat fall flavors all year round. Picture this: The warm embrace of maple syrup, the crunch of pecans and toffee bits — all coming together in sweet, autumnal bliss. Great golden brown, chewy cookies for your fall and holiday cookie season.
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Why This is THE Maple Pecan Cookie Recipe For You
If you’re collecting cookie recipes and looking for something unique and delicious, these cookies are going to be a huge hit! They’re kid-approved, adult-approved, and I can’t think of a better sweet treat for cozy afternoons and crackling fireplaces. Another reason I love this recipe is that it’s got that classic cookie appeal. It’s not domed. It’s not stuffed. It’s not covered in frosting. But it is nice and chewy. Sweet and buttery.
Here’s What You’ll Need
- Pecans: A rich buttery nut that adds so much depth of flavor to this recipe.
- Toffee bits: The toffee bits help create a slightly caramelized cookie bottom that has a nice crunch. It is amazing.
- All-purpose flour: The kind of flour you use when you bake cookies actually does impact the overall texture of the cookie quite a bit. For these cookies, I used all-purpose flour.
- Brown sugar: Sweetens the cookies while also adding moisture and helps create a perfectly chewy cookie.
- Maple syrup: Be sure to use real maple syrup, a high quality pure maple syrup, and not pancake syrup.
- Butter: Use unsalted butter at cool room temperature.
- Eggs: Needed to bind all the ingredients together so they don’t fall apart.
- Maple extract: It may seem counterintuitive to add both maple syrup and maple extract, but the maple extract is going to help us achieve fuller maple flavoring while the pure maple syrup will provide a more subtle maple flavor and sweetener for the recipe.
- Vanilla extract
- Baking powder
- Baking soda
- Sea salt
How to Make Toffee Maple Pecan Cookies
- In a medium bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, and salt to combine.
- In a large bowl, use a stand mixer with a paddle attachment or a hand mixer on medium speed to beat the butter and brown sugar until light and fluffy, 2 to 3 minutes. Add the rest of the wet ingredients: the maple syrup, egg, egg yolk, vanilla, and maple extract one by one beat until just combined each time. Add the flour mixture and mix until just combined. Then, using a spatula, incorporate the chopped pecans and toffee bits.
- For best results, move the cookie dough to an airtight container, cover and let dough rest for at least 30 minutes or even overnight.
- When ready to bake, preheat the oven to 350°F.
- Line cookie sheet with parchment paper. Using a cookie scoop or a spoon, place cookie dough balls in 2-3 tablespoon portions onto the baking sheets, spacing evenly.
- Bake for 10 to 12 minutes, or until the cookies set and the edges of the cookies are just beginning to brown. Cool for 5 minutes before removing to a wire cooling rack to cool completely. Cooled cookies can be stored in an airtight container at room temperature for up to 3 days.
Additions and Substitutions
SUBSTITUTIONS
- Try white chocolate chips if you don’t have any toffee bits on hand.
ADDITIONS
- Optionally, you can press a half pecan or a few chopped pecan pieces into your cookies before they go into the oven. It’s a beautiful visual contrast that’s simple to do.
Recipe Tips & Tricks for the Perfect Cookie with a Chewy Texture
- Chill the dough. Chilling cookie dough does a couple of things. First of all, it stops spread. Obviously, the fat in your cookies will solidify, but the sugar in your cookies will also absorb liquid to prevent spread. Second of all, chilling the dough actually starts drying it out and that enhances the flavors and changes the texture of your cookie. You need to rest the dough to ensure you get a crunchy brown exterior and a chewy interior. If you want to see the difference for yourself, this article shares the results and some science behind resting cookie dough for different lengths of time.
- Know Your Oven. All ovens are slightly different. Some run hot while others run cool, so bake time can vary in accordance. An oven thermometer is the best way to keep track of the actual temperature. If you know your oven runs too far either way, you can adjust the temperature and bake times slightly.
Frequently Asked Questions
Why did my cookies spread?
There can be several reasons for really flat cookies that spread too much, but the biggest reason is if your dough is too warm and hasn’t chilled long enough when you bake your cookies. Other culprits might be overmixing the dough or even having an oven that isn’t hot enough. (Lower temps cause the dough to set slower, giving it more time to spread out.)
Why didn’t my cookies spread?
One of the reasons your cookies might be too thick and puffy is if your cookie dough was too cold when you put it in the oven. When this happens, the dough sets before it has a chance to properly spread. Also, make sure when you add flour to your measuring cups, you spoon it in vs. dipping the entire measuring cup into the flour to scoop it out.
Can I freeze cookie dough?
Yes, you can freeze cookie dough. Scoop your cookie dough into balls. Freeze on a tray and then pop them into a freezer bag. If you don’t have enough room in your freezer to freeze the balls individually, you can also form the dough into a log and wrap it in plastic wrap. When you want to bake cookies, cut as many slices as you need, place on a parchment lined baking tray and then bake.
How do I make my cookies soft and chewy?
So, this recipe uses brown sugar in it, which adds both moisture and chewiness. The other thing you can do to keep your cookies soft and chewy is take the cookies out when the edges are just set but the center still looks slightly undercooked.
Storage & Reheating
- Storage: Store these cookies in an airtight container for 3-4 days at room temperature.
- Reheating: Warm in the microwave for 10-20 seconds for that fresh-from-the-oven taste.
- Freezing: These cookies freeze well. Cool completely on a wire rack and store in an airtight bag in the freezer for up to 3 months.
Looking for another great kid-approved, adult-approved cookie that’s great for holiday baking? This Oreo Biscotti is perfect for making ahead and gifting.
📖 Recipe
Maple Pecan Cookies with Toffee Bits
Ingredients
- 2½ cups 318 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 sticks
- 1 cup brown sugar
- ¼ cup maple syrup
- 1 large egg plus 1 egg yolk
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup toffee bits
Instructions
- In a medium bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, and salt to combine.
- In a large bowl, use a stand mixer with a paddle attachment or a hand mixer on medium speed to beat the butter and brown sugar until light and fluffy, 2 to 3 minutes. Add the rest of the wet ingredients: the maple syrup, egg, egg yolk, vanilla, and maple extract one by one beat until just combined each time. Add the flour mixture and mix until just combined. Then, using a spatula, incorporate the chopped pecans and toffee bits.
- For best results, move the cookie dough to an airtight container, cover and let dough rest for at least 30 minutes or even overnight.
- When ready to bake, preheat the oven to 350°F.
- Line cookie sheet with parchment paper. Using a cookie scoop or a spoon, place cookie dough balls in 2-3 tablespoon portions onto the baking sheets, spacing evenly.
- Bake for 10 to 12 minutes, or until the cookies set and the edges of the cookies are just beginning to brown. Cool for 5 minutes before removing to a wire cooling rack to cool completely. Cooled cookies can be stored in an airtight container at room temperature for up to 3 days.
