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White Chocolate Maple Pecan Cookies

Soft and chewy cookies with a delightful blend of white chocolate, maple syrup, and crunchy pecans, finished with a glossy maple glaze.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, room temperature Use high-quality unsalted butter for the best flavor.
  • 1 cup light brown sugar, packed Adds rich flavor and moisture; dark brown sugar can be used for a deeper taste.
  • 1 large egg, room temperature Room temperature eggs incorporate more easily into the batter.
  • 1 teaspoon vanilla extract Choose pure vanilla extract for the most authentic flavor.
  • 2 cups all-purpose flour Standard flour will work best; you can opt for organic for a healthier take.
  • 1/2 cup cake flour Cake flour ensures a lighter, tender cookie.
  • 2 1/2 teaspoons ground cinnamon Adds a warm spice; freshly ground is preferable.
  • 1/2 teaspoon baking soda Aids in leavening.
  • 1/2 teaspoon baking powder Ensures the cookies are perfectly fluffy.
  • 1/2 teaspoon kosher salt Enhances sweetness while balancing the flavors.
  • 1 cup white chocolate chips Recommended brands: Ghirardelli or Guittard.
  • 1 cup chopped pecans Use fresh pecans; toasting them slightly enhances their flavor.
For the Maple Glaze
  • 1 cup confectioners' sugar Sift to avoid lumps.
  • 3 tablespoons maple syrup Real maple syrup offers the best flavor.
  • 2-3 tablespoons heavy cream Adjust to achieve desired glaze consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a stand mixer with a paddle attachment, cream the butter and brown sugar on medium speed for about 2-3 minutes until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together the all-purpose flour, cake flour, cinnamon, baking soda, baking powder, and kosher salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Mix in the white chocolate chips and chopped pecans until evenly distributed.
  7. Using a 2-tablespoon cookie scoop, drop the dough onto lined baking sheets, about 2 inches apart.
  8. Lightly press each dough ball to flatten it slightly.
Baking
  1. Bake for 12-14 minutes, or until the edges are golden brown and the centers look set but soft.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks.
Glazing
  1. While the cookies cool, whisk together the confectioners' sugar, maple syrup, and heavy cream until smooth and glossy.
  2. Once the cookies have cooled, drizzle the glaze over the tops.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Ensure butter and eggs are at room temperature for smoother mixing.