Description
These Brown Butter Chewy Maple Brown Sugar Cookies combine rich browned butter, sweet maple syrup, apple butter for moisture, and warming spices for a uniquely cozy flavor. With semi-sweet chocolate chips and crunchy pecans folded in, these chewy cookies are finished with a silky maple glaze and a sprinkle of flaky sea salt for an irresistible treat perfect for fall or any time you crave a comforting cookie.
Ingredients
Units
Scale
Cookie Dough
- 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
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2 – 3/4 cup powdered sugar
- Pinch of flaky sea salt
Instructions
- Brown the Butter: Add 1 1/2 sticks (12 tablespoons) of butter to a small saucepan over medium heat. Cook, stirring occasionally, until the butter begins to brown and develop a nutty aroma, about 3-4 minutes. Immediately remove from heat and transfer to a heatproof bowl. Place in the freezer to chill for 10-15 minutes, but do not let it freeze.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dough Ingredients: In a large mixing bowl, beat together the remaining 1/2 stick of softened butter, the cooled browned butter, and dark brown sugar until well combined and creamy. Beat in the maple syrup, apple butter, egg, and vanilla extract until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips and chopped pecans evenly.
- Shape the Cookies: Roll the dough into rounded tablespoon-sized balls and place them at least 3 inches apart on the prepared baking sheet to allow for spreading.
- Bake and Flatten: Bake the cookies for 8 minutes. Remove the baking sheet from the oven and gently tap it on the counter twice to flatten the cookies. Return to the oven and bake for an additional 1-2 minutes, until the edges begin to set but the centers remain doughy. Take the cookies out again and tap the baking sheet 1-2 more times to flatten them a second time. Let the cookies cool on the baking sheet; they will continue cooking slightly and develop chewy centers.
- Prepare the Maple Glaze: While the cookies bake and cool, make the glaze. Melt together 4 tablespoons salted butter and 1/3 cup maple syrup in a small saucepan over medium heat. Remove from heat and whisk in 1/2 to 3/4 cup powdered sugar, adjusting to desired sweetness and thickness. Add a pinch of flaky sea salt and stir to combine.
- Serve: Drizzle the warm glaze over the cookies or serve it alongside for dipping. These cookies are best enjoyed warm but can be stored in an airtight container at room temperature for up to 4 days.
Notes
- Do not overbake; the cookies should remain slightly doughy in the center for a chewy texture.
- Chill the browned butter to prevent it from cooking the egg when mixed in.
- You can substitute apple butter with pumpkin puree for a seasonal twist.
- For a nut-free version, omit pecans or substitute with sunflower seeds.
- Store cookies in an airtight container at room temperature for up to 4 days for best freshness.
- Glaze thickness can be adjusted by adding more or less powdered sugar to reach your preferred consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
