Maple Pecan Chocolate Chip Cookies
These maple pecan chocolate chip cookies are soft, chewy, and perfectly sweet-salty with toasted pecans and sea salt. Get the easy recipe for your new favorite cookie!
Since vegetarian is on the menu, Crispy Chocolate Chip Oatmeal Cookies or Oatmeal Cookies with White Chocolate and Dried Cranberries fit right alongside it.
Why These Maple Pecan Chocolate Chip Cookies Stand Out
These maple pecan chocolate chip cookies strike a balance between a classic treat and something new. Toasted pecans add crunch, while pure maple syrup and a touch of maple extract give the dough a warm, sweet depth. A sprinkle of flaky sea salt on top brings out every flavor, it’s my favorite part.
3 Reasons You’ll Love These Maple Pecan Cookies
- Sweet and salty balance. The maple and brown sugar keep the cookie sweet, but the toasted pecans and flaky sea salt add a savory contrast that makes every bite interesting.
- Soft and chewy with a little crunch. These cookies have crisp edges and tender centers, plus the pecans give them a satisfying texture you don’t always get from standard chocolate chip cookies.
- Simple mix of pantry staples. You probably have most ingredients already. The only extra is maple extract, which is easy to find at the grocery store.
Key Ingredients for Maple Pecan Chocolate Chip Cookies
- Pure maple syrup and maple extract, don’t use pancake syrup. Pure maple syrup gives real maple flavor, and the extract boosts it without making the dough too wet. Look for maple extract in the baking aisle near the vanilla.
- Pecans, toast them first for the best nutty flavor. You can also use candied pecans for extra sweetness. Chop them into small pieces so they distribute evenly through the dough.
- Chocolate chips, semi-sweet is my go-to (Guittard are great), but milk or dark chocolate work too. White chocolate chips would also be delicious if you want a sweeter cookie.
Kitchen Tools for These Maple Pecan Cookies
- Stand mixer or hand mixer, for creaming butter and sugars until light and creamy.
- Baking sheet with parchment paper or silicone mat, prevents sticking and promotes even browning.
- Wire cooling rack, lets cookies cool evenly without soggy bottoms.
- Cookie scoop (about 2 tablespoons), helps portion consistent dough balls for even baking.
Tips for the Best Maple Pecan Chocolate Chip Cookies
Start by measuring your flour the right way: fluff it, spoon it into the cup, then level it off. Packing the flour will make the cookies dense. Make sure your baking powder and baking soda are fresh, check the dates before you start. Use butter that’s at cool room temperature; if it’s too warm, the cookies will spread too much in the oven.
Toast the pecans for the best flavor. Spread them on a lined baking sheet and bake at 350°F for 5 to 10 minutes until they darken and smell nutty. Watch them closely so they don’t burn. Let them cool completely before chopping. When mixing the dough, stop as soon as the flour disappears, overmixing develops too much gluten and makes cookies tough.
For that rugged look, form the dough balls as described: roll a 2-tablespoon ball, pull it apart into two halves, turn the broken edges up, and press them back together so the top is jagged. This gives the cookies a rustic texture and lets the pecans and chocolate show on top.
How to Form the Jagged Tops for These Cookies
The rough, uneven tops aren’t just for looks, they create little ridges that brown and crisp during baking, giving each cookie a unique texture. To replicate the technique, roll each 2-tablespoon portion of dough into a smooth ball. Then use your fingertips to pull the ball apart into two halves. Flip the halves so the torn edges face up, then press them gently back together without smoothing the top. The jagged surface should remain. This step takes a few extra seconds per cookie but makes a noticeable difference in the final appearance and texture.
Variations to Try with This Maple Pecan Cookie Recipe
If you want to switch things up, try using candied pecans instead of toasted, they add extra sweetness and crunch. You can also swap the chocolate chips for white chocolate or dark chocolate chunks. For a gluten-free version, substitute a 1:1 gluten-free flour blend (like Bob’s Red Mill) and bake as directed. If you love extra maple flavor, add another teaspoon of maple extract, but don’t overdo it or it can become artificial tasting.
How to Serve Maple Pecan Chocolate Chip Cookies
These cookies are wonderful on their own, but a cold glass of milk or a warm mug of coffee makes them even better. For a dessert twist, sandwich two cookies around a scoop of vanilla ice cream. They also make a great addition to a holiday cookie platter, the maple flavor fits right in with Thanksgiving and Christmas treats.
How to Store These Maple Pecan Cookies
Store baked cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 3 days. Keep the container out of direct sunlight and away from heat. If you stack them, place a sheet of parchment paper between layers to prevent sticking.
How to Freeze Maple Pecan Cookie Dough or Baked Cookies
You can freeze the baked cookies or the unbaked dough. For baked cookies, let them cool completely, then place in a freezer-safe bag or container, pressing out as much air as possible. Freeze for up to 3 months. To freeze dough, roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen balls to a freezer bag and keep for up to 3 months. When ready to bake, preheat the oven and bake directly from frozen, adding a couple of minutes to the baking time.
Best Way to Reheat Maple Pecan Cookies
To bring a leftover cookie back to life, microwave it for 10 to 15 seconds for a soft, warm treat. If you prefer a crispier edge, reheat in a 300°F oven for 3 to 5 minutes. Let cool slightly before eating.
Maple Pecan Chocolate Chip Cookies FAQ
Can I skip the maple extract?
You can, but the maple flavor will be much milder. The extract reinforces the maple syrup without adding extra liquid. If you skip it, increase the vanilla to 3 teaspoons for a different but still good cookie.
Why did my cookies spread too much?
Most likely the butter was too warm. Use butter at cool room temperature, it should give slightly when pressed but not be soft or oily. Chilling the dough balls for 30 minutes before baking can also help prevent excessive spread.
Can I use salted butter instead of unsalted?
Yes, but reduce the added kosher salt to 1/2 teaspoon to keep the salt level balanced. The flaky sea salt on top already adds a nice salty finish.
How do I toast the pecans?
Spread pecan halves on a parchment-lined baking sheet and bake at 350°F for 5 to 10 minutes. Stir once halfway through. They’re done when they darken a shade and smell nutty. Let cool completely before chopping.
Recipe
Maple Pecan Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with a hint of sweet maple flavor, toasted pecans, chocolate chips, and a little sea salt. These sweet and salty cookies are guaranteed to be a favorite!
Ingredients
- 3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 0.5 tsp ground cinnamon
- 1 cup unsalted butter, at cool room temperature
- 1.333 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 eggs, large
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp maple extract
- 1.25 cup toasted pecans, roughly chopped
- 1.25 cup chocolate chips
- flaky sea salt, for sprinkling on cookies
Instructions
- 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- 2
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- 3
Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the egg, maple syrup, vanilla, and maple extract. Mix until combined.
- 4
Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix.
- 5
Stir in the pecans and chocolate chips.
- 6
Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.
- 7
Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don't over bake.
- 8
Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 15 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: chocolate chip, maple, Oven Baked, pecan, salty, sweet, vegetarian
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