If you’re having people over and need a big batch of crowd-pleasing Thanksgiving-themed cookies, here’s an idea — Brown Butter Maple Toasted Pecan Sheet Pan Cookies. How’s that for a name? They’re thin, chewy, bar cookies loaded with toasted pecans and maple flavor.<\/p>\n Brown Butter Maple Toasted Pecan Cookie Bars are a one-pan, dessert that combines everything great about fall baking: nutty brown butter, real maple syrup (plus maple flavoring) and toasted pecans. Think of it as a maple-pecan cookie pizza — crisp at the edges, soft in the middle, and designed for slicing into squares or wedges. <\/p>\n Maple syrup adds sweetness and very subtle maple flavor, but for more of a maple punch you have to bring in the big guns — maple extract or maple flavoring. McCormick’s is very potent. You have to be careful using it or you’ll smell like pancakes all day, but it’s good baked into cookies. I also love OliveNation<\/a>‘s maple flavoring, which is less intense. <\/p>\n This recipe fits a 9×13 inch sheet pan<\/a>, but if you don’t have that size you could use a regular 9×13 inch cake pan or even two 8-inch square pans. Here’s a picture of the pan I used along with the dough. I covered my pan with foil for two reasons. First, my pans are not in the best shape due to constant use. Second, the foil makes it easy to lift the bars out and slice. For extra flavor, grease the foil with some salted butter. <\/p>\n I tested with a couple of different maple glazes and like my old standby (the one on the bottom) the best. It’s similar to the one I use on these pumpkin cookies<\/a> and on my pumpkin cake<\/a>, but doesn’t call for any maple syrup, just maple flavoring. It also calls for a bit of cream. If you don’t have the cream, you can use a combination of whole milk and a tiny bit of butter. <\/p>\n One last note! You may notice I put “organic” powdered sugar. The reason is that I’ve found the organic kind tastes cleaner and doesn’t develop that weird flavor regular powdered sugar sometimes takes on. If you know, you know. So far, the organic type has kept a very neutral. The brand I use is Simple Truth.<\/p>\n![\"Brown](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/11\/brown-butter-maple-bars.jpg\")
<\/figure>\nBrown Butter Maple Pecan Cookie Flavor<\/h2>\n
![\"Brown](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/11\/brown-butter-cookie-texture.jpg\")
<\/figure>\nMaple Flavoring & No Ick Factor<\/h2>\n
9×13 Inch Pan Size<\/h2>\n
![\"Brown](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/11\/brown-butter-pecan-dough.jpg\")
Maple Glaze or Icing<\/h2>\n
![\"Brown](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/11\/brown-butter-maple-pecan-bars.jpg\")
<\/figure>\nWhy Organic Powdered Sugar<\/h2>\n
Recipe<\/h2>\n
![\"Brown](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2025\/11\/brown-butter-maple-cookie-bars-300x300.jpg\")
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