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Frosted Butter Pecan Cookies: These homemade brown sugar cookies are made with browned butter, dark brown sugar, vanilla, and maple sugar toasted pecans—the secret to making them better than the rest. Each cookie is lightly dipped in a sweet, thick, and creamy pecan-infused maple frosting that sets overtop each buttery pecan cookie. These cookies are absolutely scrumptious. This is a new favorite cookie for the season of baking, sharing, and gifting.
Here we go! With Halloween on Thursday, my thoughts are slowly shifting to the Thanksgiving holiday, and I am so excited! One of the many fun things about creating and sharing recipes with you all is that I can really embrace and honestly overshare all holiday recipes, which are my favorite to create.
If there is one season I love the most for cooking and baking, it’s this time of year.
I want these recipes to sparkle and, and even more importantly, be delicious! I definitely got this from my Nonnie, whom I miss so much! She made everything special no matter the season, but especially in the fall!
And my gosh, she would love these cookies!! Just like my mom, Nonnie loved a good butter pecan cookie. Honestly, she loved pecans in general!
Taking inspiration from my Nonnie’s brown sugar pecan Brie, I baked up these cookies, and they are so good! I even added some chocolate to them!
Ingredients and Special Tools
Pecan Mix Ingredients
- pecans
- maple syrup (use real maple syrup, nothing with added sugars)
- dark brown sugar
- cinnamon
Cookie Ingredients
- butter
- brown sugar
- eggs
- vanilla extract
- flour
- baking soda
- salt
- dark chocolate chunks
Frosting Ingredients
- powdered sugar
- vanilla
- milk
Special Tools
- small pot
- sheet pans
- electric mixer
- small whisk or fork
Step-by-step details
Step 1: make the pecan syrup
In a small pot, mix the maple syrup and pecans. Simmer until the maple syrup is steamy and you can smell the sweetness in the air.
Simmering the pecans in the maple infuses the maple with the pecan flavor.
Pull the syrup off the heat, use a fork to strain out the pecans onto a parchment lined baking sheet.
Toss the pecans with brown sugar and cinnamon, then bake them until they’re caramelized. Let them cool, and then give them a good chop.
Step 2: brown the butter
Brown one stick of butter, leaving the other stick at room temperature. This gives you the flavor of browned butter but leaves you with a cookie that has great texture, too.
When the butter is browned, pour it into a bowl, then add the remaining stick of butter.
Step 3: make the cookie dough
To the butter you want to add the brown sugar and beat everything to combine. Now add the eggs and vanilla.
Mix in the dry ingredients: flour, baking soda, and salt.
Step 4: the mix-ins
Next, mix 3/4 of the chopped pecans and some chocolate chunks into the dough and roll into balls.
Save a handful of pecans for topping the cookies!
Step 5: chilling and baking
Chill the dough balls for 5 to 10 minutes. I don’t usually do this when baking cookies, but with this recipe, I found that a quick chill yields the best cookie. Thicker but not cakey and with just barely set edges!
Once chilled, bake the cookies for 11-13 minutes. When you pull the cookies out, give them a light tap on the counter to ensure they set perfectly.
Let the cookies cool on the baking sheet.
Finish these up!
Step 6: make the frosting
Use the reserved pecan infused maple syrup to make the frosting. Mix the maple with powdered sugar, vanilla, and milk.
Add a pinch of sea salt too!
Step 7: dip each cookie
Finish the cookies with a dip into the frosting. Then sprinkle the tops of each frosted cookie with chopped pecans.
These are the perfect holiday cookies. I’m getting so excited about this year’s cookie box!
Looking for cookie recipes? Here are a few ideas:
Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting
Chocolate Bourbon Chai Latte Cupcakes with Butter Pecan Frosting
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies
Lastly, if you make these Frosted Butter Pecan Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Frosted Butter Pecan Cookies
Servings: 22 cookies
Calories Per Serving: 216 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Pecans
- 1 cup raw pecans
- 1/2 cup maple syrup
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
Cookies
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup semi-sweet chocolate chips or chunks
Frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- 1. Preheat oven to 350° F. Line a baking sheet with parchment paper. 2. In a pot, combine the pecans and maple syrup. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. Set the syrup aside to use for the frosting.3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and sprinkle with sea salt (if desired). Let cool, then chop.4. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Add the remaining stick butter to the brown butter. 5. Beat the butter with the brown sugar and mix until combined. Beat in the eggs and vanilla until creamy. Add the flour, baking soda, and salt. Fold in the chocolate chips and 3/4 of the chopped pecans, saving the rest for topping.6. Roll the dough into rounded tablespoon-size balls and place 3 inches apart on the prepared baking sheet. Freeze for 5 minutes.7. Bake for 11-12 minutes, until just set. Remove from the oven and tap the baking sheet on the counter to flatten, if needed. Let the cookies cool on the baking sheet. They will continue to cook as they sit on the baking sheet.8. To make the frosting. Whisk the powdered sugar, 1/3 cup of the reserved maple syrup, vanilla, and a pinch of salt. Whisk in the milk, adding more as needed to thin the frosting. Dip each cookie into the frosting, then sprinkle with chopped pecans. Let the icing set. EAT! Or store in an airtight container for up to 4 days.
This post was originally published on October 29, 2024
These are delightful! I used an actual measuring tablespoon to spoon these out and came out with around 42 cookies. They’re perfect!
Yay!! So glad to hear this, Sammi! Thanks so much for making this recipe and your comment! xx
Amazing cookies! Just be wary about which powdered sugar you use in the icing, I used C&H and it tasted a little bit too much like one of those gingerbread house frostings. The cookie itself is delicious!!
Hey Darcy,
Awesome!! Thanks a bunch for making this recipe and your comment, so glad to hear it was enjoyed! Happy Friday! XxT
Hi Tieghan! Big fan.
Looking to make this recipe, but trying to go as keto as possible. Is it possible for me to substitute coconut flour, monkfruit sweetener, etc?
I know the coconut flour reacts differently with liquid than AP, but, thought you might be able to offer some insight! Thanks a million.
Hi Ashley,
I am so sorry, I really don’t know how all of those substitutes would work for these cookies. Sorry I couldn’t be of more help! xx
Love this recipe! What kind of chocolate did you use?
Thanks so much, Lisa! I like to use Chocolove bars. Please let me know if you have any other questions! xT
Fantastic. Made a batch and shared with neighbors. They all loved them. Adding to my list of cookies to make during the holiday season!
Yay!! Thanks so much, Christy! Love to hear you enjoyed these cookies, I appreciate you making them! Xx
question, i don’t have a freezer which can hold a tray (too much food lol!) can this be refrigerated instead and for how long and hour? haf hour? thank you!
Hi Hilda,
Sure, I would pop them in the fridge for an hour, that should work nicely for you! I hope you love these cookies! xT
The cookies are delicious, but the recipe really needs work. I ended up with all of the pecans in the dough and extra maple syrup. Please update the instructions, I am comfortable making changes but most people probably wouldn’t do what I did.
Hi Ami,
Thanks so much for making these cookies and sharing your feedback! So glad they were enjoyed and apologize for any confusion, I will go back through and edit where needed! Happy Sunday! xT
Idk what happened but these didn’t flatten out when cooking or anything stayed in ball shape and were completely crumbly and fell all to pieces…followed recipe exactly..frosting was good but cookies failed.😒
Hi there,
Thanks for trying these cookies, so sorry to hear you had some issues. Did you use baking soda? Was it old? That would be my guess! xx
I have the same question
What is the pecan brown sugar mix?/
Also wondering about the pecan-brown sugar mix? What am I supposed to be beating the butter with? It’s unclear
Hi Katie,
I am so sorry! This is a typo! It should read to beat the butter with the brown sugar. This is fixed now. I hope you love the cookies!! Happy November baking! Xx
Hi Brandi,
I am so sorry! This is a typo! It should read to beat the butter with the brown sugar. This is fixed now. I hope you love the cookies!! Happy November baking! Xx
Can you clarify the pecan brown sugar mix? Seems like something is missing as this doesn’t make sense
Hi Anne,
I am so sorry! This is a typo! It should read to beat the butter with the brown sugar. This is fixed now. I hope you love the cookies!! Happy November baking! Xx
These are good if you prefer a less sweet cookie. I didn’t understand step 5 with the “pecan brown sugar mix” so I just added 2tbsp brown sugar and some cinnamon to the butter. They are very crumbly. I flattened them before baking when made the second batch and they were a bit more firm but still very crumbly. The frosting is wonderful!
Hey Tammy,
Happy Weekend!🍁 I’m so glad this recipe turned out nicely for you, thanks a bunch for making it! Sorry for any confusion in step 5, I can reword that! xXT
These sound delicious but I don’t understand what the pecan – brown sugar mix in step #5 is? Is it the chopped pecans from step #3? It says to add those at the end of step #5. I must be missing something because no one else seems to have this question?
Hey Pam! I am so sorry! This is a typo! It should read to beat the butter with the brown sugar. This is fixed now. I hope you love the cookies!! Happy November baking! Xx
HIII just making but it doesn’t specify how many eggs?
jk ignore me my computer is glitching hahah
Lol no worries:)
Hey Jaleesa,
You are going to use 2 eggs:) I hope you love these cookies! xT
Saw the recipe in your email this morning, and I immediately had to make them. They are INCREDIBLE. 10/10. Perfectly melt in your mouth, and the saltiness adds so much. Absolutely love them!
Thanks so much, Hannah! So glad to hear these cokkies turned out well for you! I appreciate you giving them a try! 🎃 xXT
These cookies are delicious! A new addition to our autumn and holiday cookie menu! Thank you!
Thanks so much, Brenda!! So glad you enjoyed the recipe! Hope you are off to a great week! xT
Those flavors really would be tasty. I love a maple butter pecan cookie.
Thanks so much, Charlotte! I hope you love this recipe! Have the best week! xx