Frosted Butter Pecan Cookies

Preheat oven to 350°F and line a baking sheet with parchment paper. Combine pecans and maple syrup in a pot and simmer 5 minutes over medium heat. Strain pecans and reserve syrup for the frosting.

Toss strained pecans with 2 tablespoons brown sugar and cinnamon. Spread on the prepared baking sheet and bake 10 minutes until toasted. Cool and chop.

Brown 1 stick of butter in a skillet over medium heat for 3-4 minutes until golden and nutty. Transfer to a heatproof bowl and add the remaining stick of butter, stirring until melted.

Beat the brown butter with 1 cup dark brown sugar until combined. Add eggs and vanilla and beat until creamy. Mix in flour, baking soda, and salt until just combined. Fold in chocolate chips and three-quarters of the chopped pecans.

Roll dough into tablespoon-size balls and space 3 inches apart on a parchment-lined baking sheet. Freeze for 5 minutes.

Bake at 350°F for 11-12 minutes until just set. Tap baking sheet on the counter to flatten if needed. Cool completely on the sheet.

Whisk together powdered sugar, 1/3 cup reserved maple syrup, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time to reach desired consistency.

Dip the top of each cooled cookie into the frosting and sprinkle with remaining chopped pecans. Let frosting set before serving.