Cooking Instructions:

Begin by browning the butter. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and develops brown specks.

Remove from heat and allow it to cool slightly.

While the butter cools, toast the chopped pecans. In a skillet over medium heat, toast the pecans for about 5 minutes, stirring occasionally until they're fragrant and darkened. Set aside to cool.

In a large mixing bowl, combine the cooled brown butter with brown sugar, maple syrup, egg, and vanilla extract. Mix until well combined and smooth.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Gently fold in the toasted pecans.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the cookie dough into portions and shape them into balls. Place them on the prepared baking sheet, leaving space between each ball.

Bake the cookies in the preheated oven for 11-12 minutes, or until they're cooked through and lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

While the cookies cool, prepare the maple glaze by whisking together maple syrup and powdered sugar until smooth. Once the cookies are cool, drizzle or spoon the glaze over each cookie.

Optionally, sprinkle with flaky sea salt or other toppings.

Extra Tips:

For the best results, make sure to keep an eye on the browned butter as it can quickly go from perfect to burnt. Additionally, if you prefer a more intense maple flavor, consider using maple extract in place of vanilla extract. Storing the cookies in an airtight container will help maintain their freshness, and they can be enjoyed for days after baking. The addition of brown butter enhances the rich flavor of the Maple Pecan Cookies, making them a delightful treat.