What makes these cookies so good? They are unique and moist, with an addictive maple flavor. Each cookie is a combination of “pancakes with fresh maple syrup on a sunny Sunday morning,” with a dash of “Thanksgiving pecan pie.”
My first experience with Maple Pecan Cookies happened at the farmers’ market. You know when something tastes so good you just want to share it with everyone you know. That’s what Nancy’s Maple Pecan Cookies were. I started taking with me when I visited my mom, my grandparents, my sister, sometimes random strangers…
Sadly, Nancy stopped selling cookies at the farmers’ market. You know what that means…I had to learn how to make them myself! Because life just can’t go on without the most delicious cookies ever.
(Note: I brought these to a birthday party along with my homemade chocolate chip cookies. The Maple Pecan cookies were gone in a flash, while there were leftover chocolate chip cookies. I’m telling you, these things are amazing!)
Maple Pecan Cookies
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 1/2 teaspoons maple extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups chopped pecans
- 3 tablespoons pure maple syrup
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the maple extract. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, then maple syrup, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 12 – 15 minutes in the preheated oven, or until edges are nicely browned.
Have a question about the recipe? A suggestion to make it even better?
Comments are welcome!