Next Post
This post may contain affiliate links, please see our privacy policy for details.
The best ever Chewy Brown Sugar Maple Cookies. Homemade brown sugar cookies, made with browned butter, sweet maple, and a secret ingredient that really makes these cookies better than the rest. These cookies are generously glazed with a sweet, thick, and creamy maple frosting that melts in your mouth. There’s really nothing not to love! Perfect for autumn, Halloween night, and any other day in between.
We’re ending the week with cookies…yes, always a good idea! And these are extra, extra special treats.
I know it’s hard to beat a classic chocolate chip cookie, especially my mom’s, but these cookies give all others a run for their money. They’re different, but not so different that you don’t want to give them a try. Think soft in the center, with perfect edges, and just the right amount of sweetness – all thanks to a mix of maple and brown sugar.
We LOVE these cookies and I’ve been excited to share them for well over a week! They are Pinterest worthy!
The details
Originally I set out to make a fairly basic brown sugar cookie. But as I was writing the recipe I started to wonder, how could I make them better? And how could I make them with a slight twist that would make each cookie even more perfect for the autumn season?
Of course, brown butter came into play, because every dessert is made better with a little brown butter.
Then I wondered about maybe adding some pumpkin, but then I stopped myself. We can save the pumpkin desserts for October…what about apple butter? I wasn’t sure how apple butter in cookies would work. But I’m here to tell you all that it’s insanely delicious and actually the secret to these cookies. Promise, you don’t taste the apple.
My goal with these cookies was to create a maple cookie. Not only with amazing flavor, but also with a texture closer to my mom’s chocolate chip cookies. It took some playing around with the recipe, but I finally landed on a cookie that’s chewy and so DELICIOUS!
Brown the butter
First things first, brown about three-fourths of the butter, but leave the other fourth at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too.
When the butter is browned, let it chill a bit before mixing up the sugar cookie dough. The rest goes really quickly.
Make the cookies
Take the reserved brown butter and beat it together with dark brown sugar and maple. Add the apple butter and some vanilla. Mix, mix, mix, then simply stir in the dry ingredients.
For the apple butter, I used my homemade maple apple butter. This is one of my favorite things to keep in the fridge all fall long. You can use my homemade apple butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon. I will say that the homemade recipe works a little better for the cookies, but either is great! Just make sure your apple butter is spiced for best flavor.
Bake the cookies, and smell the wonderful scents as they bake. It’s better than your favorite fall candle, trust me.
While the cookies bake, make the glaze.
This creamy frosting is everything. It’s what makes these cookies really melt in your mouth. It’s beyond delicious, and easy to make. Just butter, maple syrup, powdered sugar, and salt. Simple, yet delicious.
Drizzle the glaze over each cookie, then eat these warm and gooey. Or let them cool and store them. They’re great either way!
Make these tonight, make them this weekend, or maybe even for Halloween. And then, maybe even again for Thanksgiving. Just be sure to make them soon. Trust me, after the first bite you’ll be making batch after batch. These cookies are delectable, just perfectly set on the edges, but soft and gooey in the center with just the right amount of chew.
Looking for fall cookie recipes? Here are a few ideas:
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Milk Chocolate Stuffed Jack-O’-Lantern Cookies
Lastly, if you make these Chewy Brown Sugar Maple Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Chewy Maple Brown Sugar Cookies
Servings: 24 cookies
Calories Per Serving: 243 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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 cups 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
Instructions
- 1. Add 1 1/2 sticks (12 tablespoons) butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a large mixing bowl, beat together the remaining 1/2 stick butter, the cooled browned butter, and the brown sugar until combined. Beat in the maple syrup, apple butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and pecans.4. Roll the dough into rounded tablespoon size balls and place 3 inches apart on the prepared baking sheet.5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, and a pinch of salt.Eat warm (highly recommended), or let cool and store in an airtight container for up to 4 days.
Notes
If you’re Cookie Dough is Dry: reduce the flour to 2 1/4 cups and add 1-2 tablespoons additional maple syrup
This post was originally published on September 17, 2021
Great cookies! But I am struggling to get them as spread out and golden brown as yours, is there any tips you suggest?
Hi Kassai,
Thanks so much for making these cookies! Love to hear you have been enjoying them.
I would try tapping your baking sheet on the counter once they come out of the oven, that should help!
Hi! I was wondering what your thoughts are are using maple cream or maple butter instead of the apple butter? Would it be about the same consistency so could swap 1:1?
Hey Kristen,
I am honestly not sure as I have never tested this. You could certainly give it a try! I hope you love this recipe!
Can you refrigerate the cookie dough and bake two days later or would you need to freeze it and if so, what does that do to the baking time?
Hi Alicia,
You could keep in the fridge for 2 days, that would be just fine for you to do!
I hope you love this recipe, please let me know if you give it a try!
Need to try again but this recipe was very good!
Hey Sarah,
I’m grateful you tried the recipe and took the time to comment. Delighted it turned out! Happy Sunday!
These turned out fantastic! I had to add a bit more flour as the dough was kinda sticky, but other than that, no issues. The inclusion of apple butter is really clever! Great recipe!
Hi Casper,
Happy Fall Friday! Love to hear this recipe turned out nicely for you, thanks for making it and your comment!
Ok, made these for my friend yesterday. I found the batter to be softer than I used to, so I added an extra 3/4 c. Maple is a strong, sweet flavor. When I put the glaze on, I sprinkled a few flakes of the salt in top. It really balances the sweetness of the maple well. A soft, rich flavored cookie perfect for fall & a strong cup of Joe!! Well worth making. Enjoy!!
Thanks so much, Kathleen! So glad to hear this recipe was enjoyed, I appreciate you making it! Thanks for sharing what worked well for you. xx
These were a huge hit with the boys in my household! They even came back for seconds and thirds, saying, what is in that frosting/glaze?
Hey Karin,
Awesome! Thanks so much for trying this recipe, I’m so glad it turned out well for you! Happy Tuesday! x
I really want to make these but I’m a bit confused about the recipe. It says to use salted butter but to also add salt. Is that a mistake? Wouldn’t salt plus salted butter make the cookies too salty?
Thanks in advance!
Hi Makenzie,
I love using salted butter in my cookies, but you can easily use unsalted. I hope you love this recipe, please let me know if you give it a try! xx
This is a new favorite in our house. I’ve now made them two weekends in row – as written, no changes to the recipe – and they have been amazing both times. Highly recommend!
Hi Cydnee,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for making it! Have the best weekend!☃️
Is the pan tapping in between baking completely necessary? What if you like them higher ?
Thank you
Laurieann
Hi Laurieann,
You can totally skip the pan tapping if you prefer a puffier cookie:) I hope you love this recipe! xx
Hi! Is there any replacement I can use if I don’t have apple butter and don’t have time to make my own?
Hi Fiona! You can use applesauce if you’d like! xT
If I make the dough 1-2 days before, shohld I let the dough sit out before rolling into balls or putting in the oven? If so for how long?
Hi Jaimee,
Nope, this dough is meant to be chilled anyways so it will be just fine to scoop and pop in the oven. I hope you love this recipe! xx
Hi! I’ve made these cookies several times before and absolutely love them. I’m wondering if it’s possible to store the dough in the freezer for any amount of time if I wanted to make the dough ahead? Appreciate the insight, as I think they’d be a great holiday cookie!
Hey Paige,
So glad to hear you have enjoyed this recipe! Totally, you can freeze the dough for up to 3 months. Please let me know if you have any other questions! xx
Hi! Love the recipe! With all the butter in them are they safe to mail without add an ice pack?😋
Hi Kathy,
Happy Monday! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well! Yes, these would be just fine to mail! Happy Halloween week! 🎃