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Brown Butter Maple Pecan Date Cookies

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These chewy cookies combine the rich, nutty flavor of brown butter with maple syrup, toasted pecans, and sweet dates for a bakery-style treat that’s easy to make and perfect for any occasion. The result is a cookie with a perfect chewy-crisp ratio and layers of cozy, caramel-like flavor.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup (100g) pitted Medjool dates, chopped
  • 3/4 cup (90g) pecans, toasted and roughly chopped

Instructions

  1. Place the butter in a medium, light-colored saucepan over medium heat. Melt, then cook, swirling occasionally, until foamy and golden brown bits form at the bottom (about 4–5 minutes). Remove from heat and let cool for 10 minutes.
  2. In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and maple syrup until smooth. Add the egg and vanilla extract; whisk until glossy and combined (about 1 minute).
  3. In a separate bowl, stir together the flour, baking soda, and salt.
  4. Add the dry ingredients to the wet mixture. Mix with a wooden spoon or spatula until just combined. Do not overmix.
  5. Fold in the chopped dates and toasted pecans. If dates are sticking together, toss with a teaspoon of flour before adding.
  6. Cover the bowl and chill the dough for 20–30 minutes (optional but recommended for thicker cookies).
  7. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  8. Scoop dough into 1.5-tablespoon balls (about 30g each) and place 2 inches apart on the baking sheet. Optionally, press a pecan half on top of each.
  9. Bake for 10–12 minutes, until edges are golden and centers are just set.
  10. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, brown the butter until it smells nutty and has golden bits. Toast pecans for extra flavor. Chill dough for thicker cookies. If using gluten-free flour, substitute 1:1. For vegan, use vegan butter and a flax egg. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: brown butter cookies,maple pecan cookies,date cookies,chewy cookies,holiday cookies,easy cookie recipe,pecan dessert,maple syrup cookies,homemade cookies

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