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Ingredients
Cookies
- 3 cup Unsalted butter, softened
- 1 cup Dark brown sugar, packed
- 1 whole Large egg
- 3 tbsp Pure maple syrup
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 3 cup Toasted pecans, chopped
Maple Glaze
- 3 cup Powdered sugar
- 2 tbsp Pure maple syrup
- 1 tsp Milk, as needed
Instructions
Beat butter and brown sugar until creamy and slightly fluffy.
Add egg, maple syrup and vanilla. Beat until smooth.
Whisk flour, baking soda and salt separately.
Add dry ingredients to wet ingredients. Fold in toasted pecans.
Chill dough 30 minutes.
Preheat oven to 350F. Scoop approximately 2 tbsp portions onto parchment-lined baking sheets.
Bake 10-12 minutes until edges are lightly browned and centers remain soft.
Cool completely.
Whisk powdered sugar and maple syrup together. Add milk a few drops at a time until the glaze reaches a drizzle consistency.
Drizzle lightly over cooled cookies. Let glaze set before storing.
Nutrition per serving
240
Calories
3g
Protein
34g
Carbs
11g
Fat
Chef's Notes & Storage
Toast the pecans first. It makes a major difference in flavor. Use real maple syrup rather than pancake syrup. Chill time: 30 minutes.
Part of:Cookies
