Maple lovers, rejoice! This cookie is for you. These maple bar cookies have melty chocolate chips, toasted pecans, and a fantastic maple glaze, and it’s a one-bowl recipe baked in a 9×13 pan! Gotta love that.
I adapted this recipe from my M&M Bar Cookie Recipe. I love the simplicity of bar cookies. One pan, once in the oven, easy clean up! These talk just twenty minutes to bake. Don’t overtake them. Pull them as soon as a toothpick inserted in the center comes out clean.
Maple, in my opinion, is the most underrated fall flavor. Pumpkin gets all the glory but I love maple just as much! These cookies are crazy soft. A friend who taste tested for me described it as a “maple brownie” because they’re so soft. They have a pretty long shelf life for cookies too.
The glaze really puts it over the top. There’s enough glaze to basically frost the cookies if you prefer. I started out with a light drizzle and later got much more heavy handed. There’s definitely enough glaze to go heavy handed so drizzle to your heart’s content!
Maple Bar Cookies
2 cups packed brown sugar
1 stick butter (1/2 cup), melted
1 Tbsp maple syrup
1/2 tsp vanilla extract (optional: also add 1 tsp of maple extract for an extra maple punch!)
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup pecans, toasted and chopped
Maple glaze (recipe follows)
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13″ pan.
- In a bowl or stand mixer, beat brown sugar and melted butter. Add eggs, beating after each addition. Stir in maple syrup and vanilla (and maple extract if using). Add flour, baking powder, and salt. Mix well, then stir in chocolate chips and toasted pecans. Spread in pan.
- Bake for 20-30 minutes, just until set. Do not over bake! Cool before cutting into large squares. Drizzle with maple glaze.
1/3 cup butter
1 3/4 cup powdered sugar
1/3 cup maple syrup
- Melt butter. Whisk in powdered sugar and maple syrup. Drizzle over cookies.
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