Craving a cookie that’s both indulgent and packed with comforting flavors? These Maple Brown Sugar Pecan Cookies with Maple Fudge are the perfect treat. Combining the nutty richness of browned butter and bourbon vanilla with the sweetness of maple fudge and the crunch of pecans, these cookies are a delicious twist on classic flavors. They offer a chewy, buttery texture with just the right amount of maple sweetness.
As soon as the air starts to cool and the leaves begin to turn, I find myself craving these Maple Brown Sugar Pecan Cookies with Maple Fudge. The flavors of maple, brown sugar, and pecans feel like they were made for fall. There’s something about the combination of the nutty browned butter and sweet maple fudge that makes these cookies the perfect treat on a crisp autumn day. Whether I’m enjoying them with a cup of tea or sharing them with friends, this is the recipe I return to every year when fall arrives.
There’s nothing quite like the warm, comforting flavors of maple and pecans baked into a chewy, buttery cookie. These Maple Brown Sugar Pecan Cookies with Maple Fudge are a twist on a classic, combining the nutty richness of browned butter with the sweet, caramel-like flavor of maple fudge. The pecans add a satisfying crunch, while the maple syrup gives just the right amount of sweetness. Whether you’re a fan of traditional cookies or looking for something new, this recipe will surely become a favorite.
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Ingredients
This recipe combines simple, high-quality ingredients to create a cookie that’s both chewy and full of flavor. Browned butter adds a rich, nutty depth, while maple syrup and maple fudge provide sweetness and texture. Chopped pecans offer a satisfying crunch, perfectly balanced by the sprinkle of flaky sea salt that brings out the caramel-like flavors of the brown sugar and maple. Each ingredient works together to give these cookies a unique, fall-inspired twist.
Making Your Own Vanilla Extract:
For an extra special touch, consider using homemade vanilla in this recipe. Making your own vanilla extract allows you to control the quality and flavor, and it’s surprisingly easy to do. I love using my Aged Bourbon Vanilla, which adds a smooth, slightly smoky note that pairs perfectly with the brown sugar and maple syrup in these cookies. All you need are vanilla beans and bourbon—then let time do the rest! Once you’ve tasted the richness of homemade vanilla, you’ll never want to go back to store-bought.
The Importance of Maple:
Maple syrup is the key to unlocking the deep, sweet flavors in these cookies. Not all maple syrups are the same, though—there are different grades that vary in flavor and color. Grade A Light Amber is the most delicate, offering a subtle sweetness that’s perfect for drizzling over pancakes or using in light recipes. Grade A Medium Amber and Grade A Dark Amber have more pronounced flavors, with hints of caramel that deepen the overall richness of the cookies. I prefer using Grade A Dark Amber in this recipe for its robust, full-bodied maple flavor.
Besides syrup, maple fudge adds an extra layer of sweetness and texture to these cookies. The combination of real maple syrup and gooey, melted maple fudge gives it a smooth, melt-in-your-mouth quality that pairs beautifully with the crunchy pecans. For a fun fall activity, you can make your own maple fudge. I found some at my local farmers market and had to make some cookies with it. You can also find it at Trader Joe's come fall or other specialty stores.
For an extra layer of flavor, you can always make your own maple fudge and bourbon vanilla at home. Both add a rich, homemade touch to these cookies. Check out my recipe for Maple Fudge and Aged Bourbon Vanilla for that special, handcrafted taste. Your cookies will be packed with even more irresistible flavor!
- All-purpose flour
- Baking soda
- Salt
- Browned butter
- Brown sugar
- Egg
- Maple syrup
- Bourbon vanilla
- Chopped pecans
- Chopped maple fudge
- Flaky sea salt
See recipe card for quantities.
Instructions for Maple Brown Sugar Pecan Cookies
Preheat Your Oven
Before you start mixing ingredients, preheat your oven to 350°F (175°C). This will give the oven enough time to reach the right temperature so your cookies bake evenly.
- Prepare Your Baking Sheet- Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from sticking and ensures even baking. If you don't have either, lightly grease the baking sheet with butter or cooking spray.
- Brown the Butter- Place 7 tablespoons of butter in a small pot or saucepan over medium heat. The wider the pot or pan base, the faster it will brown. Keep watch carefully! Stir occasionally until the butter melts and begins to foam. Keep an eye on it as the color changes from yellow to golden brown, and you start to smell a nutty aroma. Once the butter turns brown and has small brown bits at the bottom of the pan, remove it from the heat immediately. Let the browned butter cool before using it in the dough.
- Mix the Dry Ingredients- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour so the cookies rise properly.
- Cream the Brown Sugar and Butter- In a small mixing bowl, combine the cooled browned butter and brown sugar. Use a whisk, hand mixer, or stand mixer on medium speed to 'cream' them together until the mixture is lighter in color and is all one texture. I think of it as being creamed when it all looks 'creamy'. Creaming the butter and sugar creates air pockets that will make the cookies soft and chewy.
- Mix the Wet Ingredients- Next, beat in the egg until fully incorporated. Then, add the maple syrup and bourbon vanilla, mixing until everything is smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to make sure all ingredients are mixed in.
- Combine the Wet and Dry Ingredients-
Gradually add the flour mixture to the wet ingredients, mixing at a low speed. It’s important not to overmix at this stage—mix just until the flour is fully incorporated and no dry streaks remain. Overmixing can lead to tough cookies.
- Fold in the Pecans and Maple Fudge- Using a spatula or wooden spoon, gently fold in the chopped pecans and maple fudge. Make sure they are evenly distributed throughout the dough but don’t overmix.
- Scoop and Shape the Dough-Use a cookie scoop or tablespoon to portion out the dough into even-sized balls (about 1 ½ tablespoons each). Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow them to spread during baking.
- Chill the Dough- Pop the tray in the fridge and chill the dough for at least 30 minutes. Chilling the dough solidifies the fat (butter), which slows the melting process during baking. When the butter remains solid longer in the oven, it allows the dough to set around the fat before it fully melts, creating a thicker cookie with a more defined shape. This slow melt also helps retain moisture within the dough, resulting in a better crumb structure—producing cookies that are soft and chewy in the center with crisp edges.
- Bake the Cookies- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Every oven is different, so keep an eye on the cookies as they bake. Cookies harden after cooling, so pull them prior to your preferred level of chewiness.
- Optional- Sprinkle with Flaky Sea Salt
As soon as you take the cookies out of the oven, sprinkle a pinch of flaky sea salt on top of each one. The heat from the cookies will help the salt stick and enhance the sweetness of the maple and brown sugar.
Hint: Freeze for On-Demand Cookies
If you want freshly baked cookies anytime, you can freeze the dough balls after shaping. Place the dough balls on a baking sheet and freeze until firm, then transfer them to an airtight container or freezer bag. When you’re ready for cookies, take out as many dough balls as you need and let them sit at room temperature for about 15-20 minutes before baking. This allows the dough to relax and ensures even baking. You can enjoy fresh cookies anytime without making a full batch!
Substitutions
This cookie recipe is flexible, allowing for several substitutions based on your preferences or what you have on hand. If you don’t have pecans, walnuts or almonds are great alternatives, adding a similar crunch and flavor.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Many gluten-free flour packages will provide the appropriate substitution ratios, ensuring the cookies maintain the right texture.
For a vegan option/ dairy-free option, substitute the browned butter with an equal amount of melted coconut oil.
If maple fudge isn’t available, you can replace it with white chocolate chips for a different but equally delicious texture. You can also swap bourbon vanilla for regular vanilla extract, though the bourbon adds a deeper flavor.
Variations
There are plenty of ways to switch up these Maple Brown Sugar Pecan Cookies to suit your taste or the season. For an autumn-inspired twist, add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor. If you prefer a sweeter bite, try folding in white chocolate chips alongside the maple fudge for an extra creamy texture. You can also swap the maple fudge for caramel pieces if you’re a caramel lover—it melts into the cookie for a gooey surprise! Want to boost the protein content? Substitute ¼ cup of the flour with BEAM Brown Sugar Vegan Protein Powder for added nutrition. To take these cookies up a notch, drizzle them with a simple icing made from powdered sugar and milk for a sweet finish.
Equipment
For this recipe, having the right tools ensures the best results. A stand mixer, like the KitchenAid Stand Mixer, is perfect for creaming the butter and sugar, creating a smooth and even dough. You’ll also need two mixing bowls—one for dry ingredients and one for wet. A whisk is helpful for thoroughly combining your dry ingredients, while a cookie scoop will allow you to portion out even-sized cookies. For baking, I recommend using Silpat silicone baking mats to prevent sticking and ensure even browning. Sturdy baking sheets and a wire cooling rack are essential for achieving perfectly baked cookies with a great texture.
Storage
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, the dough can also be frozen. Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze the dough balls until firm, then transfer them to a freezer-safe bag or container. When you’re ready to bake, simply thaw the dough at room temperature for about 15-20 minutes before baking as usual. This method allows you to have freshly baked cookies on demand whenever you like.
Top Tip
Tip: When browning butter, it will first get foamy—don’t skim off the foam, as this is a natural part of the process. Keep the butter on medium heat and stir it slowly and constantly. After foaming, the butter will begin to brown quickly, so watch closely. You’ll know it’s ready when it turns golden brown, and you smell a nutty aroma. Be careful not to let it burn, as it can go from brown to burnt very fast.
FAQ for Maple Brown Sugar Pecan Cookies
Yes! You can freeze the dough by scooping it into individual balls, freezing them on a baking sheet until firm, and then transferring them to a freezer-safe bag or container. Thaw for 15-20 minutes before baking.
Chilling the dough solidifies the butter, which helps the cookies hold their shape while baking. It also enhances the flavor and improves the cookie’s chewy texture.
Absolutely! Walnuts or almonds are great substitutes for pecans if you want to switch up the flavor or use what you have on hand.
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Pairing
These are my favorite dishes to serve with Maple Brown Sugar Pecan Cookies with Maple Fudge:
Maple Brown Sugar Pecan Cookies with Maple Fudge
Equipment
- stand mixer
- mixing bowls
- whisk
- silicone baking mat
- cookie scoop
- baking sheets
- wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 7 tablespoons butter
- ¾ cup brown sugar
- 4 tablespoons maple syrup
- 1 teaspoon bourbon vanilla
- ½ cup pecans chopped
- ½ cup maple fudge chopped
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- Flaky sea salt Optional: for topping
Instructions
Step 1: Preheat Your Oven
- Before you start mixing ingredients, preheat your oven to 350°F (175°C). This will give the oven enough time to reach the right temperature so your cookies bake evenly.
Step 2: Prepare Your Baking Sheet
- Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from sticking and ensures even baking. If you don't have either, lightly grease the baking sheet with butter or cooking spray.
Step 3: Brown the Butter
- Place 7 tablespoons of butter in a saucepan over medium heat. Stir occasionally until the butter melts and begins to foam. Keep an eye on it as the color changes from yellow to golden brown and you start to smell a nutty aroma. Once the butter turns brown and has small brown bits at the bottom of the pan, remove it from the heat immediately. Let the browned butter cool slightly before using it in the dough.7 tablespoons butter
Step 4: Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, so the cookies rise properly.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Step 5: Cream the Brown Sugar and Butter
- In a large mixing bowl, combine the cooled browned butter and brown sugar. Use a hand mixer or stand mixer on medium speed to cream them together until the mixture is light and fluffy, about 2-3 minutes. Creaming the butter and sugar creates air pockets that will make the cookies soft and chewy.¾ cup brown sugar
Step 6: Add the Wet Ingredients
- Next, beat in the egg until fully incorporated. Then, add the maple syrup and bourbon vanilla, mixing until everything is smooth and well-combined. Be sure to scrape down the sides of the bowl with a spatula to make sure all ingredients are mixed in.4 tablespoons maple syrup, 1 teaspoon bourbon vanilla, 1 large egg
Step 7: Combine the Wet and Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed. It’s important not to overmix at this stage—mix just until the flour is fully incorporated and no dry streaks remain. Overmixing can lead to tough cookies.
Step 8: Fold in the Pecans and Maple Fudge
- Using a spatula or wooden spoon, gently fold in the chopped pecans and maple fudge. Make sure they are evenly distributed throughout the dough, but don’t overmix.½ cup pecans, ½ cup maple fudge
Step 9: Chill the Dough
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling is crucial because it allows the butter to solidify again after being melted during the browning process. When the fat (butter) is cold, the cookies will spread more slowly in the oven, helping them maintain their shape and giving them a chewier texture. This step also helps build a good crumb in the cookie, creating that perfect balance between soft and crisp edges.
Step 10: Scoop and Shape the Dough
- Use a cookie scoop or tablespoon to portion out the dough into even-sized balls (about 1 ½ tablespoons each). Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow them to spread during baking.
Step 11: Bake the Cookies
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Every oven is different, so keep an eye on the cookies as they bake. If you like chewier cookies, pull them out when they are just set in the middle.
Step 12: Sprinkle with Flaky Sea Salt
- As soon as you take the cookies out of the oven, sprinkle a pinch of flaky sea salt on top of each one. The heat from the cookies will help the salt stick and enhance the sweetness of the maple and brown sugar.Flaky sea salt
Step 13: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them set and develop their chewy texture. Once cooled, dig in and enjoy your perfectly sweet and nutty Maple Brown Sugar Pecan Cookies!
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