Sweet and Salty Maple Pecan Cookies
Soft, chewy brown butter cookies with maple caramelized pecans, chocolate chips, and a salty Pretzel Crisp underneath. Perfect for holiday baking!
Servings: 18 cookies
Calories: 342kcal
Ingredients
Maple Pecans
- 1 1/2 cups raw pecans
- 1/3 cup maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons bourbon (optional)
Cookies
- 1 1/2 sticks salted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped chocolate chunks or chips
- 18 original pretzel crisps
- 1/2 cup chocolate chips or chunks melted
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the Pecans: Toss the pecans with maple syrup and brown sugar. Spread on the prepared baking sheet and bake for 15 minutes, until caramelized. Drizzle with bourbon, if using. Let cool, then roughly chop 1 cup, including the caramelized bits. Reserve the remaining pecans for topping.
- Make the Cookies Brown the butter in a skillet over medium heat, swirling until golden, 2–4 minutes. Transfer to a bowl. Whisk in the brown sugar, granulated sugar, egg, egg yolk, and vanilla. Add the flour, baking soda, and salt. Mix until just combined. MIx in the chocolate chips and chopped pecans.
- Arrange 18 Original Pretzel Crisps on a parchment-lined baking sheet. Roll the dough into rounded 1-tablespoon balls and place one on top of each pretzel. PLace a pecan on top. Freeze for 10 minutes.
- Bake for 6 minutes. Rotate the pan and gently tap it on the counter to flatten the cookies. Bake for 2–3 minutes more, until the edges are set and the centers are slightly glossy. Don't overbake!
- Let cool on the baking sheet. Drizzle or dip in melted chocolate, then finish with the remaining maple pecans and flaky sea salt. Enjoy!
Notes
Maple Pecans: Let the pecans cool completely before chopping. Peel them off the parchment, making sure to include all those delicious, crunchy caramel pieces in the cookies too!
Brown Butter: Watch the butter closely. It can go from golden brown to burnt quickly. Be sure to include all those little browned bits for the best flavor.
Baking: Don't overbake these cookies! The centers should still look slightly underdone when you pull them from the oven. They'll continue to set as they cool.
For a Flatter Cookie: Use 2 whole eggs instead of 1 egg and 1 egg yolk. This will give you a slightly flatter cookie.
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition
Calories: 342kcal
