Sweet, warming maple and pecan flavours are enhanced by the coffee in this recipe. Make them, and you’ll have crunchy on the outside, soft in the middle cookies that you won’t be able to resist!
If you follow the lovely Jess at Cake Crumbs & Pages you might have already seen this recipe as I was lucky enough to guest post on her blog last weekend! Go and check it out, she’s got great bakes and other lifestyle articles on offer! But back to baking for now. On that note, you should also check out the recipe she shared here on Knead to Dough for oat and raisin cookies. Believe me, they’re goooood. I’ve spent the last few days making batches of these coffee, maple, and pecan cookies to get the recipe just right for you, so I hope you all enjoy them and I would love to see yours if you make them. They’re definitely now worthy to be part of the new blog event, Tea and Cake Tuesdays!
I don’t know about you, but my mouth is still watering over these cookies, so I’m going to get straight on to the recipe for you. It makes about 12 cookies, or 24 if you make mini ones.
80g light brown sugar
175g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon maple syrup
2 teaspoons coffee, dissolved
75g pecans, crushed or chopped
Get started by preheating your fan oven to about 160’C, 180’C if not but you know your ovens best, feel free to tweak the baking temperature if your oven is particularly fierce. Then line two baking trays.
Cream together your butter and brown sugar. Doing this separately will trap some air bubbles, giving your cookie a lighter texture. In a separate bowl, combine the flour, baking powder and salt. This will help to distribute each ingredient more evenly in your cookie mix, giving you a more even bake. Add this to your butter and sugar mix and stir in.
Now it’s time to add the flavour to your cookies, starting with the wet ingredients. Beat the egg with the dissolved coffee and maple syrup before stirring into your cookie mix. Again, this will help to get the flavours spread all the way through your dough so every cookie will come out tasting full of coffee, maple, and pecan deliciousness!
The ingredient to pop into your dough is the pecans! Chop them or put them in a bag and smash with a rolling pin to make smaller pieces roughly the size of chocolate chips. Then stir into your dough. Make sure you mix it well so that pecan ends up in every cookie.
Wrap and chill in the fridge for 30 minutes if you have time, it’ll bring out the flavour and make your cookies even yummier.
Once your dough is chilled, grab your prepared baking trays and use a spoon to dollop on your mix. You want 12 dollops, 6 per tray, with plenty of room for the cookies to spread. Lightly press the dough balls down a little but not too much, you want a nice thick cookie that will spread a little on its own.
Bake your cookies for 15-20 minutes. They’re done when the tops are starting to go golden brown and the sides are golden too. If you’re not sure, you can always turn your cookie over. If the base is a nice golden colour, it’s probably done. Cool on the tray once out the oven for about five minutes to help stabilise the cookie before moving to a wire rack to finish.
I ate mine with a drizzle of maple syrup on top, so naughty but so nice! Enjoy your plain or with sauce, whatever your taste buds fancy.
I really hope you’ve enjoyed these scrummy coffee, maple, and pecan cookies. I’d love to hear what you thought, so do get in touch on the comments below or via social media (links just below!)
Until Friday when I will delight your taste buds with a new orange chai tea bread,
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