Best Maple Pecan Sandwich Cookies Recipes

Chocolate Chip Maple-Pecan Cookies image

Provided by Kittencalrecipezazz

Time 23m

Yield 27 cookies

Number Of Ingredients 11

3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup melted butter, cooled slightly (no subs!)
2 cups firmly packed light brown sugar
3/4 cup white sugar
2 large eggs
1 egg yolk
3 teaspoons maple extract (can use a teaspoon less)
2 cups chocolate chips
3/4 cup chopped pecans

Steps:

Set oven to 375°.
Line 2 cookie sheets with parchment or wax paper.
In a small bowl whisk together flour, baking soda and salt.
In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes).
Add in eggs one at a time then egg yolk beating until creamy.
Beat in the maple extract.
Reduce the speed to low and add in the flour mixture until JUST blended.
Stir in chocolate chips and pecans.
Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
You can scoop the dough onto baking sheets and freeze to use later if desired.
Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
Flatten mounds into 3-inch rounds using moistened palm of your hand.
Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches).
Bake 1 sheet at a time for about 13-15 minutes.
Transfer the cookies to a rack to cool and continue with remaining cookies.

Nutrition Facts : Calories 282.8, Fat 13.4, SaturatedFat 6.9, Cholesterol 40.7, Sodium 261, Carbohydrate 40.6, Fiber 1.4, Sugar 28.5, Protein 2.9

Chewy Maple Pecan Cookies image

Provided by Erin Jeanne McDowell

Categories dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup maple syrup
1 large egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon fine sea salt
1 1/2 cups finely chopped pecans
Flaky sea salt, for sprinkling

Steps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.