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.
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), I decided to make a skillet cookie (because who doesn’t love a skillet cookie) that has flavors of pecan pie WITHOUT THE GOOEY.
You’re welcome, family.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- 2 and 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1/4 cup pure maple syrup
- 2 teaspoon pure vanilla extract
- 1 tablespoon bourbon
- 1/2 cup chopped pecans
- 1/2 cup semi sweet chocolate chips, optional but recommended
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!