 |
| © Provided by Half Baked Harvest |
From: Half Baked Harvest
The best ever Chewy Brown Butter Pretzel Pecan Cookies. Homemade brown sugar cookies, made with browned butter, sweet maple, and a secret ingredient that really makes these cookies better than the rest.
Prep Time: 15 minutes
Cook Time: 10 minutes
chill time: 15 minutes
Total Time: 40 minutes
More Recipe: Lofthouse Cookies
Ingredients
- 1 cup raw pecans
- 1 cup salted pretzel twists
- 3/4 teaspoon ground cinnamon
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark or light brown sugar
- 2 tablespoons, plus 1/4 cup maple syrup
- 1/4 cup apple butter (see notes for subs)
- 1 egg, at room temperature
- 3 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips or chunks
- 1/3 cup coarse sugar
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper. Toss the pecans and pretzels with 2 tablespoons maple syrup, 2 teaspoons vanilla, cinnamon, and a pinch of salt. Bake 8-10 minutes, until toasted. Once cool, roughly chop.
- Add the butter to a small saucepan set over medium heat, cooking until the butter begins to brown, 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
- Line a baking sheet with parchment paper.
- In a bowl, beat together the browned butter, brown sugar, maple syrup, apple butter, egg, and vanilla until combined. Add the flour, baking soda, and salt. Fold in the chocolate chips, pecans, and half of the pretzels.
- Roll the dough into tablespoon size balls, then roll through the course sugar and place 3 inches apart on the prepared baking sheet. Insert your desired amount of pretzels to each cookie.
- Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet gently on the counter to flatten. Return to the oven and bake another 2-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit. Eat warm (highly recommend), or let cool and store in an airtight container for up to 4 days.
Notes
Apple Butter Replacement: use an equal amount of apple sauce or molasses. In a pinch, use additional maple.If you’re Cookie Dough is Dry: reduce the flour to 2 1/4 cups and add 1-2 tablespoons of additional maple syrup
More Recipe: Cookie Butter Pie
See more at Half Baked Harvest
