Get ready to experience a cookie that's not just a treat, but a culinary adventure that will transport your taste buds to a world of sweet, nutty perfection! These White Chocolate Maple Pecan Cookies are more than just a dessert - they're a melt-in-your-mouth experience that combines the rich warmth of maple, the crunch of toasted pecans, and the creamy decadence of white chocolate. Whether you're a baking enthusiast or a cookie lover looking for your next obsession, this recipe promises to become an instant favorite that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup maple syrup
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup white chocolate chips
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Pour in the maple syrup and mix until well combined, scraping down the sides of the bowl to ensure even incorporation.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans and white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Butter Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking and a professional look.
- Toasting Pecans: For extra flavor, lightly toast your pecans in a dry skillet before adding them to the dough. This brings out their natural nutty richness.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring. This helps them set and prevents breaking.
- Storage Tip: To maintain freshness, store cookies in an airtight container with a small piece of bread, which helps keep them soft and chewy.
- Customize: Feel free to adjust the white chocolate to pecan ratio to suit your taste preferences.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 23g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 10mg
