White Chocolate Maple Pecan Cookies are soft, cinnamon-spiced cookies loaded with white chocolate chips and pecans, then drizzled with a sweet maple glaze. They are not only perfect for Fall, but for any time you are craving a cozy sweet treat with a touch of warmth and crunch! If you love these cookies, you will definitely want to try my Maple Pecan Coffee Cake Cookies, too. They have an irresistible crumb topping that makes them perfect for desserts or coffee breaks!
Ingredients & Substitutions
- Butter: For the soft, melt-in-your-mouth texture in each bite of the cookies, I used 2 sticks of unsalted butter. If using salted butter, you may want to lessen the salt in the recipe.
- Flour: I used 2 cups of all-purpose flour with an additional 1/2 cup cake flour. The cake flour is important for the cakey-like texture of the cookies. If you don’t have it on hand, it’s easy to ‘make’ cake flour!
- Cinnamon: I wanted to make sure the cinnamon spice shined in these cookies, so I added 2 1/2 teaspoons! It works perfectly to offset some of the white chocolate chips and sweet glaze.
- White Chocolate Chips: White chocolate chips help with the smooth texture of the cookies and a balance of flavors. (Look for high-quality white chocolate chips, like Ghirardelli Classic White Baking Chips.) If you are not a fan of white chocolate, try milk or dark chocolate chips. Butterscotch chips would be really good, too!
- Pecans: For the nutty crunch, I added chopped pecans. After all, these are maple pecan cookies! Walnuts, almonds, or hazelnuts would also work. Or, leave out the nuts altogether for a cinnamon-spiced white chocolate cookie with a maple glaze! (If I leave out the nuts, I add more white chocolate chips to the dough.)
- Maple Glaze: For the most authentic maple flavor, look for pure maple syrup (real syrup) for the glaze. It is a simple recipe with confectioners’ sugar, maple syrup, and heavy whipping cream (or milk).
Can I Make These Cookies Without Cake Flour?
Yes, you can simply use more all-purpose flour in these cookies if you don’t have cake flour. The cookies will be a little denser, but still delicious!
Can I Make White Chocolate Maple Pecan Cookie Dough Ahead of Time?
Yes, it’s easy to prep the cookie dough ahead of time so it is ready to bake into cookies when you are! To do this, follow the recipe to make the dough. After that, you can refrigerate the dough or freeze it for longer storage. Here is how:
- To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
- To Freeze: First, scoop out individual balls of dough and place them on a baking sheet lined with parchment paper. Next, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first.
How To Store White Chocolate Maple Pecan Cookies
To store the white chocolate maple pecan cookies, first, let them cool and let the glaze set. Then, keep them in an airtight container (separating layers with parchment or wax paper). They will last at room temperature for up to 3-4 days. For longer storage, freeze the cookies!
Freezing White Chocolate Maple Pecan Cookies
To freeze the baked cookies, freeze them without the glaze. (That is easy to make and add later.) To freeze the cookies, first, let them cool completely. Then, store them in a freezer-safe container. For extra protection against freezer burn, wrap each cookie individually in plastic wrap or aluminum foil. They will last up to 2-3 months. When ready to enjoy, let the cookies thaw at room temperature or in the refrigerator. Once thawed, add the glaze before serving, if using.
White Chocolate Maple Pecan Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ cup (64 g) cake flour
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (170 g) white chocolate chips
- 1 cup (109 g) chopped pecans
Glaze
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons maple syrup
- 1-2 tablespoons heavy cream or milk, or more until it reaches your desired consistency
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
Cookies
- In a bowl of a stand mixer fitted with the paddle attachment on medium speed, cream butter and brown sugar together.
- Add egg and vanilla. Mix on low until all ingredients are incorporated.
- In a separate bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until combined.
- Mix in white chocolate chips and pecans.
Assembly
- Using a 2-tablespoon cookie scoop, drop the dough onto a lined baking sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
- Using your hand, gently press each dough ball to flatten slightly.
- Bake for 12-14 minutes, or until the cookies are just starting to brown.
- Remove the cookies from the oven and let cool as you prepare the glaze.
Glaze
- To make the glaze, whisk together the confectioners’ sugar, maple syrup, and heavy cream until smooth and glossy.
- Drizzle glaze over cooled cookies.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Deliciously sweet with the perfect hint of maple! The white chocolate and pecans are a fantastic combo.
Elizabeth
I love the maple glaze with the pecans in the cookies, but I am not a huge fan of white chocolate chips, so these are not my favorite (but I would not turn one down)!
Bella
Yum! The cinnamon and maple syrup make these perfect for the season.
Annabelle
I like the soft texture of the cookies with the crunch from pecans. These will be popular this Fall, I think.
Selena
Perfect for a holiday treat! They’re soft and chewy with a nice maple flavor—definitely a new favorite.
