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Delicious Brown Butter Maple Pecan Cookies with Sea Salt Flakes

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These cookies combine rich brown butter, natural maple syrup, toasted pecans, and a sprinkle of sea salt flakes for a perfectly chewy, nutty, and subtly sweet treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • ½ cup (120 ml) pure maple syrup
  • ¾ cup (150 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (120 g) chopped pecans, toasted
  • About 1 teaspoon sea salt flakes (Maldon or fleur de sel) for sprinkling

Instructions

  1. Place 1 cup (227 g) unsalted butter in a medium skillet over medium heat. Stir constantly as it melts and foams. After about 5-7 minutes, the butter will turn golden brown and smell nutty. Watch closely to catch the moment it browns but doesn’t burn. Remove from heat and let cool for 5 minutes.
  2. While the butter cools, spread 1 cup (120 g) chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes until fragrant. Set aside to cool.
  3. In a large bowl, whisk together the browned butter, ½ cup (120 ml) pure maple syrup, and ¾ cup (150 g) light brown sugar until well combined. Add 1 large egg and 1 teaspoon vanilla extract, mixing until smooth and glossy.
  4. In a separate bowl, sift or whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  6. Gently fold the toasted pecans into the dough so they’re evenly distributed.
  7. Using a tablespoon or a cookie scoop, drop dough balls about 2 inches apart on a parchment-lined baking sheet. The dough will be soft but manageable.
  8. Lightly sprinkle about 1 teaspoon of sea salt flakes evenly over the tops of the dough balls.
  9. Bake in a preheated 350°F (175°C) oven for 10-12 minutes. The edges should be golden but the centers still slightly soft. Don’t overbake, or they’ll lose that chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool but keep that tender chew.

Notes

If browned butter cools too much and solidifies, gently warm it again until pourable but not hot. If dough feels too sticky, chill for 15 minutes before scooping. Use sea salt flakes for best flavor contrast. Toast pecans to enhance crunch and flavor. Avoid overbaking to keep chewy texture.

Nutrition

Keywords: brown butter cookies, maple pecan cookies, sea salt cookies, homemade cookies, easy cookie recipe, chewy cookies, nutty cookies

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