Maple syrup, pecans, pretzels, chocolate chips, and browned butter cookie combo is the best one you will try! These maple pecan pretzel chocolate chip cookies are chewy in the middle and crispy on the outside. Just imagine what a sweet, salty, nutty flavor they pack, oh my! These will be the star cookies of your fall and holiday baking!
What makes these the best pecan chocolate chip cookies
If you want to know how the maple pecan cookies are just imagine biting into the soft, chewy center, the melted chocolate oozes out, then you bite into the nutty pecans and salty pretzels that have a pleasant crunch, and then, the warming sweet notes of maple syrup and browed butter leave the most pleasant aftertaste that makes you want to go in for another heavenly bite..
I hope I presented the taste and texture well enough to convince you to try these cookies. This is the best I can do until they invent something that transfers smell and flavor!
I don’t know if I have to add anything to convince you why these are the best maple pecan chocolate chip cookies but the facts are:
- Tese cookies have that perfect texture combo of a soft and chewy middle and crispy edges. I also love slightly underbaking them.
- They keep their softness for at least 4 days! If you store them right, in an air-tight container, these will remain soft and chewy even after a few days. But I still love my chocolate chip cookies the best on that first day they were baked (which you can easily do with each cookie if you freeze them unbaked and just pop one in the oven when you want one).
- The flavor of these is sooo rich! As if brown sugar, browned butter, and maple syrup aren’t enough, we also add the pecans, chocolate chips, and pretzels, each offering their unique taste and texture.
This recipe is also available to see as a web story – Maple Pecan Pretzel Chocolate Chip Cookies
When I was thinking of making pecan and maple syrup cookies I couldn’t help but go on a spiral that went something like; oh what if I brown the butter and add even more flavor, oh the chocolate chip would go really well with the pecans, oh what about the saltiness and crunch of the pretzels, the sweet and salty combo is so good! And then I went on thinking about coconut and caramel and who knows what else would come to mind if I haven’t stopped myself and decided these additions are more than enough.
Anyway, the result was this over the top cookie with as much flavor as a cookie can hold. Everyone that tried them loved them!
Maple syrup flavored cookies?
Before I tell you how to make these pecan chocolate chip cookies (don’t worry, it’s super easy), I just want to put out there that the flavor of the maple syrup doesn’t come through as much without the addition of maple syrup extract even if we use as much maple as we do in these cookies.
I don’t use the maple syrup extract because there is enough going on in these cookies and the background maple syrup flavor is enough for me.
But, if you are specifically looking for that maple syrup flavor, you have to add some maple syrup extract.
They do require some chilling but believe me when I tell you it’s worth it. 2 hours in the fridge will suffice.
How to make browned butter maple pecan pretzel chocolate chip cookies
Besides browning the butter, there is nothing unusual about making these cookies. They are as easy to make as any chocolate chip cookies.
The ingredients you need to make maple pecan pretzel chocolate chip cookies:
- brown sugar,
- maple syrup,
- all-purpose flour,
- baking soda,
- chocolate chips,
- vanilla extract.
How to make maple pecan chocolate chip cookies:
- Brown the butter first, so it has a chance to cool down a bit before adding the sugars (which we don’t want to melt). Check out this helpful post for more detailed instructions on how to brown the butter (really nothing scary I promise! And once you brown the butter, you never look back).
Set aside and prepare everything else.
- Measure the sugars.
- In another bowl stir the flour with baking soda and salt.
- Weigh the chocolate chips, put a third aside to top the cookies. If you are using a chocolate bar, chop it up coarsely.
- Weigh the pecans, set aside some whole ones or halves for the tops. Roughly chop the rest and add to the chocolate chips.
- Break up the pretzels and add to the chocolate chips, leaving some aside to top the cookie dough.
7. Now you are ready to combine everything. Mix the browned butter with the sugars for 2 minutes.
8. Add eggs, maple syrup and vanilla, mix well.
9. Add the flour and briefly mix.
10. Add all the prepared chocolate, pecans, and pretzels, mix everything just until combined.
11. Scoop the cookie dough with an ice-cream scoop, or make balls by hand. Place them on a baking tray and top with the toppings that we set aside.
12. Refrigerate for at least 2 hours, then bake in a preheated oven for 15 minutes.
Tips for making the perfect chewy maple pecan chocolate chip cookies
- Follow the recipe to ensure they come out the best possible.
- Brown the butter and leave it to cool as long as possible. It should be at least lukewarm when you add the sugars.
- Measure the ingredients correctly. I always weigh my ingredients on a kitchen scale, because that’s the most accurate way to bake. I always provide the ingredient amounts also in cups, but I can’t guarantee perfect results. Read this post to learn how to correctly measure ingredients if you are using cups.
- Have the ingredients at room temperature before you use them. In this recipe, this doesn’t apply to butter because we melt it. But having the eggs at room temperature will ensure the best emulsion with the butter.
- Don’t over-mix the cookies. We don’t need to mix the sugar and butter as much as we do for sponge cakes, we don’t need that much air in these cookies. Especially after adding the flour, over-mixing can result in a tough and dry cookie, because the gluten in the flour develops too much.
- Chill the cookie dough. This is so important! Some cookies, like my White Chocolate and Macadamia Nut Cookies, don’t need chilling. But this maple pecan cookie recipe really works best if you chill the cookie dough for at least two hours. Read more below to see why.
- Make sure that your oven is properly preheated. Many baking fails would be prevented if you make sure your oven is at the temperature it needs to be before baking the cookies. As home ovens are very unreliable, it’s best to use an oven thermometer. In addition, make sure your oven is at the right temperature.
- Don’t over bake the cookies. This tip is included in probably every recipe I have because it’s so important. It makes or breaks the recipe. Over-baking results in a dry and crumbly cookie which is the exact opposite of what we want here.
- Space the cookies on a baking tray properly. Ensure that each cookie has enough space to spread and bake evenly.
Why does cookie dough need to be chilled?
- Cookies will spread less and have a better texture because the fats solidify and because a part of the moisture is soaked up by the dry ingredients and evaporated.
When cookie dough sits in the fridge cooling down, the fats (butter in this case) are solidifying. That means it will melt slower in the oven and the cookies will spread less than if you were to bake them without chilling. There is also less moisture, which means a higher ratio of sugar which then produces a chewy in the middle and crisp on the outside cookie.
- Cookies will have a more concentrated, better-developed flavor.
Because chemistry. A simplified explanation: imagine chilling the cookie dough is just like marinating meat.
If you want a more detailed explanation read about it here.
- The color of the cookies will be darker and the edges will be crispier.
Again, because of the concentration of sugar and the flour breaking down into simple carbohydrates.
Chill the cookie dough for at least 2 hours or up to 3 days. Either the whole cookie dough in a bowl or in a cookie dough ball form.
Can I freeze maple pecan chocolate chip cookies
Yes, they are freezer-friendly! You can freeze them either baked or unbaked.
Unbaked: After you make the cookie dough, shape it into balls, place them on a tray next to each other, and freeze. When they are frozen, you can put all the cookie balls together in a zip-lock bag and save them in the freezer for up to 3 months.
Bake the frozen cookies for about 2 minutes longer or wait for them to thaw and bake as normal.
Baked: Leave the baked cookies to cool completely on the baking tray and then freeze them for up to 3 months in a ziplock bag or an air-tight container.
How do you bake chewy cookies
The secrets to the best chewy cookies are:
- using melted butter,
- adding a lot of sugar (+ we use sugar and maple syrup here),
- using extra egg yolks,
- chilling the cookie dough,
- not over baking the cookies!
This recipe includes everything on the list so you are sure to get a chewy cookie!
Why do my cookies spread?
There are a few reasons why your cookies are spreading.
- You didn’t chill the dough enough.
- You mixed the butter with the sugars when the butter was still too hot.
- You measured flour incorrectly (not enough flour).
- Type of material you baked them on. You should be good if you bake cookies on parchment paper.
- Placing cookie dough on a hot baking sheet.
- Whipping too much air in the cookies.
Now it’s time for you to make these amazing chewy browned butter maple pecan pretzel chocolate chip cookies. Don’t they deserve a medal for the longest cookie name ever? They are sure to deliver on texture and flavor, I’m sure you’ll love them!
Because you love cookies, be sure to check out my other cookie recipes:
- Chewy almond cookies – Soft Amaretti
- Think Almond Biscotti
- Black Cocoa Shortbread Cookies
- Lemon Lavender Shortbread Cookies
- Flourless Chocolate Brownie Cookies
- Chocolate Walnut Cookies
When you make them take a photo and tag me on Instagram, send it to my email, or attach the photo to the pin. In any case, I’d love to see it, it makes my day! I’d also love if you rate the recipe and tell me your experience in the comments so I can possibly make them even better for you 🙂
Maple Pecan Pretzel Chocolate Chip Cookies
- 200 g butter
- 150 g brown sugar
- 50 g sugar
- 1 egg 50 g
- 1 egg yolk 20 g
- 105 g maple syrup
- 290 g all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla exctract
- 150 g chocolate chips around 60% cocoa content
- 100 g pecans
- 30 g salty pretzels
- Brown the butter – place the butter in a pot and melt it over medium heat. Let it come to a boil and then cook it for a few minutes, stirring often (especially the bottom of the pot). It will start to bubble a lot and get a nutty aroma. Check the color under the bubbles often, to see if it has brown particles. This will take around 7-10 minutes and you know it's done when there are brown bits at the bottom and the butter has a very nutty aroma. Take a tablespoon of the butter and wait for the foam to disappear to check for browned bits. Be sure to stir often as the browned bits can stick to the bottom and burn. Pour the browned butter with all the bits to a bowl and set aside to slightly cool.
- In the mean time prepare all the other ingredients. In a bowl, combine the flour, baking soda and salt.
- Roughly chop the pecans, leaving a few whole for topping the cookies and making them even prettier.
- Break up the pretzels (leaving some aside for topping the cookies at the end) and combine them with the chopped pecans and two thirds of the chocolate chips (100g). We will use the rest of the chocolate chips for the tops of the cookies.
- The browned butter shouldn't be hot anymore by now. If it's still hot place it in the fridge for a bit. Then x it with both sugars for about 2 minutes until well combined.
- Add the egg and egg yolk, mix until well combined.
- Add the maple syrup and vanilla extract, mix for a few seconds until well combined.
- Add the flour mix and briefly mix for a few seconds, then add the pecans, chocolate chips and pretzels, mix until everything is well distributed and combined, but don't over-mix (that develops the gluten in the flour and makes a tough cookie).
- Roll some cookie dough between your palms to make a ball or use a big ice cream scoop. I used 60 g (2 oz or two tablespoons) for each cookie, which makes for pretty big cookies. Repeat with all of the cookie dough.
- Now use the toppings we set aside (pecans, pretzels, and chocolate chips or pieces of chopped chocolate if you want the chocolate to melt on top) and place them on cookie dough balls.
- Place the cookie balls on a tray lined with parchment paper and put it in the fridge for 2 hours (up to 3 days).
- When you are ready to bake, preheat the oven to 180°C (350 F) and line a baking tray with parchment paper.
- Place the cookie dough balls on the tray at least 5 cm (2 inches) apart. Bake for around 15 minutes. The edges should be golden and cookies may look not done, that's ok. Be sure to not over-bake as the cookies will get too hard and crumbly.
- Use chocolate chips if you want the chocolate to keep its shape. Alternatively, use chopped chocolate bar pieces if you want the chocolate the melt and lose shape. I used both on the top of the cookie for variety.
- You could bake these cookies right away without chilling if you really want to, they will spread out more and not have the perfect texture, but nobody is judging if you want to have one right away ;). Chilling develops the flavor and texture in the cookie and the cookies spread less.
- You can chill the dough in the fridge for 2h to up to 3 days.
- You can freeze unbaked cookie dough balls for up to 3 months. Bake them a minute or two longer if you bake them right out of the freezer.
- You can leave out pretzels and chocolate chips and still have a delicious cookie.