Spiced Maple Pecan Cookies
Spiced pecans, white chocolate and maple add a fun flavor to a chewy brown sugar cookie. A wonderful cookie for fall.
Ingredients
- 2 sticks butter room temperature, unsalted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 tbspns maple syrup
- 2 eggs room temperature
- 1 tspn vanilla extract
- 1 tspn maple extract optional
- ½ tspn baking powder
- ½ tspn baking soda
- 1 white chocolate bar (3 ounces at least) chopped into chunks
- ½ cup spiced pecans https://sunshinetxcookies.com/?p=1949 for spiced pecan recipe!
- ½ tspn kosher salt
- 2¾ cup all purpose flour
Instructions
- Cream butter and sugar for 3-5 minutes at high speed. You want the mixture to be pale and fluffy.
- Add in the eggs one at a time and the vanilla and maple extracts. Mix to combine well.
- Sift the dry ingredients on top of the wet mixture and mix to combine. Do not overmix, stop mixing once it comes together as a dough.
- Chop the white chocolate and spiced pecans and add to the dough making sure it is mixed evenly throughout the dough.
- Using a three ounce cookie scoop, or three tablespoons of dough per cookie, scoop out all of the dough onto a parchment lined baking sheet.
- Allow the cookies to chill in the fridge for at least an hour or two, preferably overnight. This will help the flavors of the cookie to develop.
- Preheat oven to 375*F.
- Bake the cookies for 10-12 minutes until golden brown. These cookies will spread slightly so leave at least 2 inch spacing around the cookies.
- Cool for 5 minutes on the pan before transferring to a wire rack to cool completely. You can add white chocolate pieces or chips to the tops if you would like as they are cooling.
- Enjoy!
Notes
Spiced pecans, maple and brown sugar dough, and chunks of white chocolate make for an exceptionally delicious fall inspired cookie with just a hint of heat. These will keep fresh in a covered container for up to a week. The cookie dough can also be made ahead and frozen until ready to bake.