Maple Pecan Skillet Cookie


Some people don’t like pecan pie.

I don’t know how I feel about that statement, tbh, you know…as a pecan pie lover, myself.

But there *ARE* certain people in my family (ahem husband. daughter. son) who just don’t like the gooey texture of pecan pie.

Me: šŸ„ŗšŸ˜³

See, I grew up in a home where my mother made pecan pie. I ate it. I loved it. I still do.

But in an effort to celebrate all things pecan all Autumn long, (see, Maple Pecan Pie Smoothie and these killer easy brussel sprouts with squash and pecans , both of which have been on repeat at my abode),Ā  I decided to make a skillet cookie (because who doesn’t love a skillet cookie) that has flavors of pecan pie WITHOUT THE GOOEY.Ā 

You’re welcome, family.

Hi, Iā€™m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 2Ā and 1/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoonĀ baking soda
  • 3/4 teaspoonĀ salt
  • 1/2 cup unsalted butter, softened
  • 1 cupĀ darkĀ brown sugar, packed
  • 1Ā largeĀ egg, at room temperature
  • 1/4 cup Ā pure maple syrup
  • 2 teaspoonĀ pure vanilla extract
  • 1 tablespoonĀ bourbon
  • 1/2 cup choppedĀ pecans
  • 1/2 cup semi sweet chocolate chips, optional but recommended
pecan skillet cookie


Preheat your oven to 325 degrees.

In a medium sized bowl, whisk together the flour, salt, and baking soda.

In a stand mixer fitted with a paddle attachment, or a hand mixer, cream the butter and brown sugar together. Once light and fluffy, add your egg, then the maple syrup, vanilla, and lastly bourbon.

Once well incorporated, gradually add in the flour mix.

Once combined, stir in your pecans and chocolate chips.

Bake in the preheated oven for 30-40 minutes. Best served warm with a heaping scoop of ice cream, or room temperature with whipped cream!

maple bourbon pecan pie skillet cookie