Brown Butter Chewy Maple Brown Sugar Cookies Recipe
Introduction
These Brown Butter Chewy Maple Brown Sugar Cookies combine rich browned butter with the sweet warmth of maple syrup and brown sugar. Soft and chewy with a touch of cinnamon and chocolate chips, they’re perfect for cozy afternoons or sharing with friends.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple butter
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped pecans
- 4 tablespoons salted butter (for glaze)
- 1/3 cup maple syrup (for glaze)
- 1/2 – 3/4 cup powdered sugar (for glaze)
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: Add 1 1/2 sticks (12 tablespoons) of the butter to a small saucepan over medium heat. Cook until the butter begins to brown and develops a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Place the bowl in the freezer to chill for 10-15 minutes, but do not leave it longer.
- Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 3: In a large mixing bowl, beat together the remaining 1/2 stick butter, the cooled browned butter, and dark brown sugar until combined. Mix in the maple syrup, apple butter, egg, and vanilla extract until creamy.
- Step 4: Add the all-purpose flour, baking soda, cinnamon, and kosher salt. Fold in the semi-sweet chocolate chips and chopped pecans gently until evenly distributed.
- Step 5: Roll the dough into rounded tablespoon-sized balls and place them 3 inches apart on the prepared baking sheet.
- Step 6: Bake for 8 minutes. Remove the baking sheet and firmly tap it on the counter twice to flatten the cookies. Return to the oven and bake for another 1-2 minutes until the edges begin to set but the centers remain soft.
- Step 7: Remove from the oven and tap the baking sheet 1-2 times again to flatten the cookies slightly. Allow them to cool on the baking sheet; they will continue to set as they rest.
- Step 8: Meanwhile, prepare the glaze by melting 4 tablespoons butter and 1/3 cup maple syrup together in a small pot over medium heat. Remove from heat and whisk in the powdered sugar and a pinch of salt until smooth.
- Step 9: Drizzle the glaze over warm cookies and sprinkle with flaky sea salt if desired. Enjoy warm, or let cool and store in an airtight container for up to 4 days.
Tips & Variations
- For a nut-free version, omit the pecans or substitute with extra chocolate chips.
- Use pure maple syrup for the best flavor and avoid artificial syrups.
- Chilling the dough briefly before baking can help prevent spreading and keep cookies chewy.
- Add a pinch of ground nutmeg or cardamom for a warm spice twist.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To refresh, warm them slightly in the microwave for 10-15 seconds to enjoy that fresh-baked softness. The glaze keeps the cookies moist, but for longer storage, you can freeze the cookies without glaze in a sealed bag for up to 2 months and glaze after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter but reduce or omit the additional salt in the recipe to avoid over-seasoning.
What if I don’t have apple butter?
If apple butter isn’t available, you can substitute with an equal amount of unsweetened applesauce or additional maple syrup for moisture and flavor.
Print
Brown Butter Chewy Maple Brown Sugar Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
These Brown Butter Chewy Maple Brown Sugar Cookies are a decadent treat combining the rich flavor of browned butter with the sweetness of maple syrup and brown sugar. Featuring chewy centers studded with semi-sweet chocolate chips and crunchy pecans, these cookies are finished with a luscious maple glaze and a sprinkle of flaky sea salt for the perfect sweet and salty balance.
Ingredients
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature, divided
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple butter
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup finely chopped pecans
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2 – 3/4 cup powdered sugar
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Add 1 1/2 sticks (12 tablespoons) of butter to a small saucepan over medium heat. Cook, swirling occasionally, until the butter begins to brown and has a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Chill in the freezer for 10-15 minutes to cool but not harden.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Cookie Dough: In a large mixing bowl, beat together the remaining 1/2 stick butter, the cooled browned butter, and the dark brown sugar until well combined and creamy. Add the maple syrup, apple butter, egg, and vanilla extract, beating until the mixture is smooth and fluffy. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Gradually fold the dry ingredients into the wet mixture. Finally, fold in the semi-sweet chocolate chips and chopped pecans evenly throughout the dough.
- Shape the Cookies: Roll the dough into rounded tablespoon-sized balls. Place them on the prepared baking sheet spaced about 3 inches apart to allow room for spreading.
- Bake and Flatten: Bake the cookies for 8 minutes. Remove the baking sheet and gently tap it on the countertop twice to flatten the cookies. Return the sheet to the oven and bake an additional 1-2 minutes until the edges begin to set but the centers remain slightly doughy. Remove from the oven and tap the baking sheet 1-2 more times to flatten the cookies again. Allow the cookies to cool on the baking sheet; they’ll continue to cook and set as they rest.
- Prepare the Maple Glaze: In a small saucepan over medium heat, melt together 4 tablespoons of salted butter and 1/3 cup of maple syrup. Remove from heat and whisk in 1/2 to 3/4 cup powdered sugar until smooth and glossy. Add a pinch of flaky sea salt to balance the sweetness.
- Serve: Drizzle or brush the warm glaze over the cookies if desired, or serve the glaze on the side for dipping. The cookies are best enjoyed warm but can be stored in an airtight container for up to 4 days.
Notes
- Do not overbake the cookies; they are best when still a little doughy in the center for maximum chewiness.
- Chilling the browned butter ensures it incorporates well without melting the other ingredients prematurely.
- The apple butter adds moisture and subtle fruitiness, but it can be replaced with an equal amount of unsweetened applesauce if unavailable.
- For a nut-free version, omit the pecans or substitute with extra chocolate chips.
- Flaky sea salt sprinkled on top enhances the flavor by adding a pleasant salty crunch.
- Cookies can be frozen before baking; bake from frozen, adding a couple of extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, maple syrup cookies, chewy cookies, chocolate chip cookies, fall dessert, pecan cookies, homemade cookies
