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These soft and chewy maple pecan crumble cookies are made with a gooey maple cookie swirled with ribbons of cinnamon sugar and topped with a salty-sweet maple pecan streusel.
Maple Pecan Crumble Cookies
I know you may be thinking that adding a cinnamon sugar swirl and crumble to a cookie is a little much… to which I say, yes, it is a little much. But aren’t all the best things in life a little over the top?! Like WHY NOT make a delicious soft and chewy maple cookie, fold in layers of a cinnamon brown sugar mixture and pile each cookie high with maple pecan topping?! WHY NOT?!
Ingredients for maple pecan crumble cookies
These cookies consist of three parts: a maple cookie base, cinnamon swirl, and pecan streusel. While it’s a little extra work than your classic cookies, they come together quickly and there’s a lot of ingredient overlap between each component so you don’t need to get a million ingredients. Here’s your shopping list:
- Unsalted Butter
- Light Brown Sugar
- Maple Syrup
- Vanilla Extract
- Maple Extract (optional)
- Eggs
- All Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Pecans
- Salt
How to store these maple pecan crumble cookies
These cookies will stay soft and moist for days if you store them properly! I like to keep them in an airtight container or plastic bag in the fridge (they’re actually so yummy cold too!) for up to 5 days! You can also freeze them in a a freezer safe container or freezer safe plastic bag for up to 3 months–just let them defrost fully before serving!
Happy baking, my friends!
XXX
These soft and chewy maple pecan crumble cookies are made with a gooey maple cookies swirled with ribbons of cinnamon sugar and topped with a salty-sweet maple pecan streusel.
-
Prep Time:
30 minutes -
Cook Time:
15 minutes -
Total Time:
45 minutes -
Yield:
14 cookies -
Category:
dessert -
Method:
oven -
Cuisine:
american
-
Prep Time:
30 minutes -
Cook Time:
15 minutes -
Total Time:
45 minutes -
Yield:
14 cookies -
Category:
dessert -
Method:
oven -
Cuisine:
american
Units:
Ingredients
for the cinnamon sugar swirl
- 1/3 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
for the maple cookies
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 tablespoons pure maple syrup
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
for the maple pecan crumble topping
- 1/4 cup unsalted butter, room temperature
- 3 tablespoons light brown sugar, packed
- 1/3 cup all-purpose flour
- 3 tablespoons chopped pecans
- pinch of salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- First, make the cinnamon sugar mixture. Combine the brown sugar and cinnamon in a small bowl and stir to combine. Set aside.
- In a stand mixer fit the paddle attachment, beat the butter and brown sugar sugar together until light and airy, about 2 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the maple syrup, egg, vanilla extract and maple extract if using. Beat until smooth and fluffy, about 2 minutes.
- Add the flour, baking powder, baking soda and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain. Do not over mix.
- Add the brown sugar cinnamon mixture to the mixing bowl and fold the mixture one or two times to mix in the sugar a little bit–you don’t want to over mix it. You want the cinnamon sugar to stay mostly separate from the cookie so you get nice big swirls!
- In a separate bowl, combine all the ingredients for the streusel topping and use a fork to mixture until crumbly and clumping together.
- Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet. Lightly flatten the top of cookie dough balls so that the streusel has a flat surface to stick to. Top with a heaping spoonful of the streusel topping, really pressing it into the dough.
- Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!
Keywords: maple pecan crumble cookies
Sofi | Broma Bakery
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