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Perfect Brown Butter Maple Pecan Skillet Cookie Recipe with Vanilla Bean Ice Cream

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A warm, nutty, and cozy skillet cookie featuring brown butter and maple syrup, topped with vanilla bean ice cream for a melt-in-your-mouth dessert experience.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • Vanilla bean ice cream, for serving

Instructions

  1. Place 6 tablespoons of unsalted butter in a 10-inch cast iron skillet over medium heat. Stir frequently as the butter melts, foams, and turns golden brown with nutty aromas, about 5-7 minutes. Remove from heat and let cool slightly.
  2. While the butter cools for 3-5 minutes, combine 1/2 cup light brown sugar and 1/4 cup granulated sugar in a mixing bowl. Pour in the warm brown butter and stir until smooth.
  3. Add 1 large room-temperature egg and 1 teaspoon vanilla extract to the sugar mixture and mix thoroughly until glossy and thick.
  4. In a separate bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, and 1/8 teaspoon salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain. Do not overmix.
  6. Stir in 1/2 cup chopped pecans evenly.
  7. Spread the dough evenly in the warm skillet, smoothing the top with a spatula.
  8. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes until edges are golden brown and crisp, and the center is soft but set.
  9. Let the cookie cool in the skillet for at least 10 minutes to firm up.
  10. Serve warm topped with a scoop or two of vanilla bean ice cream.

Notes

Watch the butter carefully while browning to avoid burning. Use the warm skillet to toast pecans for extra flavor. Do not overmix the dough to keep the cookie tender. If the center is too doughy after baking, bake a few more minutes. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For vegan, use plant-based butter and egg substitute.

Nutrition

Keywords: brown butter, maple syrup, pecan, skillet cookie, vanilla bean ice cream, dessert, easy cookie recipe, cast iron skillet dessert

Find it online: https://cravemila.com/perfect-brown-butter-maple-pecan-skillet-cookie-recipe-with-vanilla-bean-ice-cream-made-easy/