I recently made these cookies, from the Lenox Bakery recipe (viarunamokmaple.com) and found them quite delicious, full of maple and autumn flavors. The original recipe was titled Monster Maple Cookies and were made with sugar eyeballs (I found at Winn Dixie), however, I put a toasted pecan atop one of them and that was Autumn in a cookie!
These cookies are chewy, not crunchy, so if you only like crunchy cookies, stop reading. I like both and I decided if a pecan on top of the cookie was good, chopped pecans in the cookie batter would be even better! These cookies are delicious and can be frozen for future eats.
Melt-in-Your-Mouth Maple Cookies
24
servings12
minutes11
minutesIngredients
For cookies:
1/2 cup butter
3/4 cup light brown sugar
1/4 cup sugar
2 eggs, room temp
1/3 cup maple syrup
1 teaspoon vanilla
2 1/3 cup all purpose flour
1 teaspoon baking soda
1 cup toasted, chopped pecans
24 whole, toasted pecans
For maple glaze:
1 cup powdered sugar
1/3 cup maple syrup
1 teaspoon milk
Candy eyeballs, optional
Directions
- Preheat oven to 350 degrees
- In a stand mixer, cream together the butter, sugar and light brown sugar for 2- 3 minutes using the paddle attachment.
- Add in the eggs, one at a time, maple syrup and vanilla.
- Mix in flour, baking soda and chopped pecans.
- Scoop the batter into rounds the size of a ping pong ball and place on a baking sheet lined with parchement paper. Bake for 10 minutes or until they’ve just started to brown a the edges.
- Remove from the oven to let cool.
- To make the glaze, mix the powdered sugar, maple syrup and milk together until well combined. Drizzle the glaze over the cookies, or use a knife to apply. Top with candy eyeballs or pecan half, a trick or a treat!
Notes
- To make mummy-like cookies, drizzle glaze like mummy’s rags and add sugar eyeballs.
Up Next: The Halloweeniest of Halloweens!
