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Perfect Maple Pecan Skillet Cookie Recipe with Easy Brown Butter Bourbon Glaze

maple pecan skillet cookie - featured image
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A warm, nutty, gooey skillet cookie featuring browned butter, maple syrup, and toasted pecans, finished with a rich brown butter bourbon glaze for a cozy fall dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup
  • 3/4 cup (90g) pecans, roughly chopped and toasted
  • 1/4 cup (57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup (for glaze)
  • 1 tablespoon bourbon (optional)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then foams and starts turning golden brown (about 5-7 minutes). Look for a nutty aroma and light brown specks on the bottom. Immediately pour into a heat-safe bowl to cool slightly.
  2. Mix sugars and wet ingredients: In a mixing bowl, combine 3/4 cup brown sugar and 1/4 cup granulated sugar. Add the browned butter, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup. Whisk until smooth and shiny, about 30 seconds.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Stop once no flour streaks remain to avoid toughness.
  5. Add pecans: Fold in 3/4 cup toasted chopped pecans evenly throughout the dough.
  6. Transfer to skillet: Press the dough evenly into an 8-inch oven-safe skillet, smoothing the top with the back of a spatula. It should fill the pan about 3/4 inch thick.
  7. Bake: Preheat oven to 350°F (175°C). Bake the cookie for 22-26 minutes, or until the edges are golden and set but the center still looks slightly soft. A toothpick inserted near the center should come out with a few moist crumbs.
  8. Cool slightly: Remove skillet from oven and let the cookie cool on a wire rack for 10 minutes so it firms up a bit but stays warm.
  9. Make the glaze: Meanwhile, melt 1/4 cup unsalted butter in a small saucepan over medium heat. Stir until it turns golden brown and smells nutty (about 3-4 minutes). Remove from heat and whisk in 1 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon bourbon, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. If too thick, add 1 teaspoon water at a time to reach drizzle consistency.
  10. Glaze and serve: Drizzle the brown butter bourbon glaze over the warm skillet cookie. Serve immediately, scooping generous wedges right out of the pan.

Notes

Watch the brown butter closely to avoid burning; stir constantly. Be gentle when folding the dough to keep the cookie tender. Toast pecans beforehand for best flavor. Use an oven-safe skillet with an oven-proof handle or cover handle with foil. The glaze is optional but highly recommended for a rich finish. Dough can be refrigerated up to 24 hours before baking; let sit 15 minutes at room temperature before baking. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use plant-based butter and dairy-free powdered sugar.

Nutrition

Keywords: skillet cookie, maple pecan cookie, brown butter, bourbon glaze, fall dessert, easy cookie recipe, cozy dessert

Find it online: https://spoonmira.com/perfect-maple-pecan-skillet-cookie-recipe-with-easy-brown-butter-bourbon-glaze/