Introducing our irresistible Maple Pecan Cookies, a sweet cookie fusion of rich maple and crunchy pecans perfect for those fall flavor cravings. With toasted pecans, creamy white chocolate chips, and a luscious layer of maple frosting, it’s bound to become a favorite cookie recipe.
Why You’ll Love This Recipe
- The combination of rich maple, toasted pecans, and creamy white chocolate chips is a comforting blend of flavors.
- The texture contrast between the crunchy pecans and the soft, chewy cookie base is super satisfying.
- Easy to make while lookin’ a lil’ fancy.
- Perfect for sharing at family gatherings and potlucks.
- Easy to customize. See some ideas below.
Ingredients
- Vegetable shortening: Provides structure and stability to the cookies.
- Butter: Brings rich flavor and moisture to the cookies and richness and creaminess to the frosting.
- Light brown sugar: Adds chewiness and caramel notes to the cookies.
- Eggs: Act as a binder, providing structure and helping the cookies hold their shape.
- Vanilla extract: Enhances the overall flavor profile of the cookies.
- Maple extract: Infuses a distinct maple flavor, complementing the pecans.
- All-purpose flour: Provides structure and balances the wet ingredients.
- Baking soda: Acts as a leavening agent, helping the cookies rise.
- White chocolate chips: Add creamy, sweet bursts of flavor.
- Chopped pecans: Provide a satisfying crunch and nutty flavor.
- Powdered sugar: Forms the base of the frosting, providing sweetness and structure.
- Milk: Thins the frosting to a desired consistency.
- Pecan halves: Serve as a decorative finishing touch and add a satisfying crunch to each cookie.
Step-by-Step Directions
Step 1: Toast the pecans! In a small skillet, toast pecans over medium heat about 2-4 minutes, stirring occasionally, until nuts are fragrant and a slightly darker color. Remove from heat.
Step 2: Whisk together the flour and baking soda; set aside.
Step 3: Using a mixer, cream the shortening, butter, and brown sugar until smooth and creamy.
Step 4: Mix in eggs, one at a time, then mix in the vanilla and maple extracts.
Step 5: Use a spoon to stir in the flour and baking soda mixture. The cookie dough will be very thick.
Step 6: Use a spoon to fold in the chopped pecans and white chocolate chips.
Step 7: Preheat the oven to 350 degrees F. Use a cookie scoop to drop tablespoonfuls of dough onto an ungreased cookie sheet. I use this cookie scoop to make these pecan maple cookies.
Step 8: Bake 10-12 minutes (mine are always done in 10 minutes) until cookies are set on edges and golden brown. Remove from oven and let sit on cookie sheet for 1-2 minutes before transferring to a cooling rack to cool completely.
Note: The cookies will be puffy when they come out of the oven but will settle into their final lumpy, ridged cookie shape by the time you transfer them to cooling racks.
Step 9: Using an electric mixer, combine powdered sugar, butter, maple extract, and milk until it forms a smooth and creamy frosting. (Add milk as needed to reach the desired consistency.) Spoon a teaspoonful of the frosting into the center of each cooled cookie, then press a whole pecan half into the frosting. Let frosting set up before transferring cookies to an airtight container.
Recipe Variations To Try
- Add other spices like cinnamon or nutmeg for a warm, cozy flavor.
- Try chopped walnuts in place of pecans.
- After frosting, drizzle melted chocolate over the cookies for an added touch of indulgence.
- Substitute chocolate chips for the white chocolate chips.
- Add dried cranberries and orange zest to the cookie dough for a bright, tangy twist.
- Add some shredded coconut along with the chopped pecans and white chocolate chips.
- Add a touch of bourbon extract.
- Sprinkle a pinch of sea salt on top of the frosting for a sweet and salty flavor contrast.
Other Fall Recipes You’ll Love
Maple Pecan Cookies
Ingredients
Cookies
- 1 cup vegetable shortening
- ½ cup salted butter softened
- 2 cups light brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 12 ounces white chocolate chips
- ½ cup chopped pecans
Maple Frosting
- 2 cups powdered sugar
- 2 tablespoons butter softened
- ½ teaspoon maple extract
- 4 tablespoons milk
- 48 pecan halves
Instructions
Maple Pecan Cookies
- In a small skillet, toast pecans over medium heat about 2-4 minutes, stirring occasionally, until nuts are fragrant and a slightly darker color. Remove from heat.
- In a small bowl, whisk together the flour and baking soda; set aside.
- Using a mixer, cream the shortening, butter and brown sugar until smooth and creamy. Mix in eggs, one at a time, then mix in the vanilla and maple extracts.
- Use a spoon to stir in the flour and baking soda mixture. The cookie dough will be very thick. Fold in the chopped pecans and white chocolate chips.
- Preheat the oven to 350 degrees F. Use a cookie scoop to drop tablespoonfuls of dough onto an ungreased cookie sheet.
- Bake 10-12 minutes (mine are always done in 10 minutes) until cookies are set on edges and golden brown. Remove from oven and let sit on cookie sheet for 1-2 minutes before transferring to a cooling rack to cool completely.
Maple Frosting
- Using a mixer, combine the powdered sugar, butter, maple extract and milk until it's smooth and creamy. Put a teaspoonful of frosting in the center of each cooled cookie, then press a pecan half into it. Let frosting set before transferring cookies to an airtight container.
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