White Chocolate Maple Pecan Cookies

These delicious cookies are a must try if you’re looking for new ideas. They were so good I made them again the following day. You should too!

The “white chocolate pecan cookies recipe” is a delicious cookie that has a sweet, nutty flavor. This recipe uses white chocolate and maple syrup for the best results.

Let your inner cookie monster loose. The poster child of autumn cookies are these extremely soft and chewy white chocolate maple pecan cookies. For the ultimate salty-sweet delight, they’re stuffed with toasted nuts, pools of white chocolate, and a touch of maple essence.

Cookies with white chocolate and maple pecans

Around here, we like a delicious cookie. While you can’t go wrong with a classic (hello, chocolate chip cookies, sugar cookies, pumpkin cookies….need I go on? ), it’s also enjoyable to try something different. These white chocolate maple pecan cookies are the result. They’re prepared with an extremely soft and chewy brown sugar cookie dough, white chocolate, toasted nuts, and a touch of maple essence for a delicious autumn taste.

Is it true that I’m drooling? Are you salivating? Okay, that’s OK. I’m glad we’re on the same wavelength.

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These white chocolate chip pecan cookies are made using the following ingredients.

These autumn cookies include a few unique ingredients, but apart from the stir-ins, they’re created using cupboard basics. Feel free to substitute other ingredients if you don’t have white chocolate or pecans on hand. If white chocolate isn’t your thing, substitute walnuts, hazelnuts, or another kind of chocolate.

Here’s what you’ll need:

  • Unsalted butter: We suggest using unsalted butter so you can regulate the amount of salt in your cookies. You may always use salted and decrease the quantity of extra salt by 1/4 teaspoon if you only have salted on available.
  • Brown Sugar: Who doesn’t like a cookie with brown sugar? Brown sugar makes cookies very soft and chewy, and it adds a subtle taste that white sugar lacks.
  • To maintain your cookies pillowy without becoming too cakey, you’ll need 1 egg and 1 egg yolk.
  • You’ll only need 1/2 teaspoon of maple extract since a little goes a long way. However, that 1/2 teaspoon will give your cookies a delicious, sweet maple taste!
  • Vanilla Extract: Vanilla extract is required for every delicious cookie. You get the finest results, be sure to use pure vanilla extract.
  • Baking Soda: Baking soda provides a beautiful rise and a crackly top to your white chocolate chip cookies.
  • Don’t forget about the salt! Salt will enhance the flavor profile of your cookies and make them taste like they came straight from the bakery.
  • All-Purpose Flour: Just plain old all-purpose flour will suffice! I’ve also made these using whole wheat flour and had good results.
  • White Chocolate Chips: The quality of your white chocolate chips is quite crucial. Ghiradelli or Guittard are two brands we suggest.
  • Toasted pecans will give your cookies a deliciously nutty crunch. To bring out the taste, we suggest toasting them!

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Advice on how to make the greatest chewy cookies

Baking cookies is an art form. While they are one of the easier treats to make, there are a few points in the baking process that might cause your cookies to fall apart. Fortunately, I’ve compiled a list of the finest guidelines to follow to guarantee a consistently soft and chewy cookie with a gooey center:

  • By fluffing and spooning your flour, you can get an accurate measurement. An overabundance of flour may quickly dry up a baked item. Before leveling off with a butter knife, fluff up the flour and pour it into your measuring cup. The flour will not compress as a result of this.
  • Make sure your batter isn’t overmixed. More gluten will emerge in the over-mixed dough, making it harsher. Only stir the cookie dough until it is completely incorporated and no flour streaks remain.
  • Make sure your cookies are underbaked. Underbaking, in my opinion, is the secret to a delicious cookie. Nobody wants a depressing, dry cookie. The greatest thing you can do for your cookies is to remove them from the oven when they are still slightly underbaked in the middle. The cookies will continue to bake as they cool. What exactly does it imply? Your cookies will be overbaked by the time they cool if they are completely baked when they come out of the oven. My oven has a sweet spot of 11 minutes, but yours may vary somewhat, so keep an eye on them.

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What is the best way to keep white chocolate maple pecan cookies fresh?

Friends, have a wonderful autumn baking season! Enjoy.

XXX

Print

These extremely soft and chewy white chocolate maple pecan cookies are begging your name, so unleash your inner cookie monster. For the ultimate salty-sweet treat, these autumn cookies are stuffed with toasted nuts, pools of white chocolate, and a touch of maple essence.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • Time spent: 26 minutes
  • 1 batch yields 16 cookies.
  • dessrt is a category.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • Time spent: 26 minutes
  • 1 batch yields 16 cookies.
  • dessrt is a category.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • Time spent: 26 minutes
  • 1 batch yields 16 cookies.
  • dessrt is a category.
  • Oven method
  • American cuisine

Ingredients

  • a third of a cup of unsalted butter
  • 1 cup packed brown sugar
  • 1 room temperature egg + 1 egg yolk
  • a quarter teaspoon of maple extract
  • vanilla extract (two tablespoons)
  • 1 3/4 cup flour (all-purpose)
  • a quarter teaspoon of baking soda
  • 1 teaspoon salt + a pinch of salt for sprinkling
  • 1 cup chocolate chips (white)
  • 1 cup coarsely chopped toasted pecans

Instructions

    1. Brown the butter in a medium saucepan over medium heat, stirring frequently, until it foams and becomes golden brown, giving a nutty scent.
    2. Combine the chilled brown butter and brown sugar in a large mixing basin. Mix everything together until it’s smooth. In a separate bowl, whisk together the egg, egg yolk, maple extract, and vanilla extract. Mix thoroughly.
    3. Combine the flour, salt, and baking soda in a separate basin. Half of the dry ingredients should be mixed into the wet until everything is combined. Slowly incorporate the remaining flour, a little at a time, pausing if the dough becomes too dry. Fold in the toasted pecans and white chocolate. Don’t overmix the ingredients.
    4. Refrigerate the cookie dough for at least 30 minutes before using it.
    5. Preheat the oven to 350°F and prepare a baking sheet with parchment paper when you’re ready to bake the cookies. Scoop the cookie dough into balls using a 1 ounce cookie scoop, spacing them 2 inches apart on the prepared baking sheet. Bake for 11 minutes*, or until the rims are golden brown and the centers have swelled up but are still gooey in the middle.
    6. Allow to cool completely before eating.

Keywords: white chocolate pecan cookies, autumn cookies

Notes

  1. Make sure the butter is very little browned. When butter browns, the moisture evaporates, causing your dough to dry up. Remove the butter from the stove as soon as it begins to become brown and smell nutty to avoid any additional liquid from escaping. Remove the butter from the heat and set it aside to cool.

 

These cookies are a great way to use up leftover pecans. The dough is easy to make and the flavors are amazing. The white chocolate chips give these cookies a wonderful taste. Reference: maple pecan cookies allrecipes.

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