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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
Should I glaze the cookies before or after they cool? Thanks!
Hey Gretchen,
I glaze the cookies while they are still slightly warm. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I made them with GF flour and they were amazing! Next time I would add some pumpkin pie spice with the cinnamon.
Hey Gretchen,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Definitely trying these!! can you sub pumpkin butter or will it change the flavor??
Hey Kathy,
Pumpkin butter will also work well for you here. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Mine also didn’t turn out as brownie looking as yours wondering did you actually use cocoa powder in yours
Hey Becky,
I’m sorry, what do you mean by “brownie looking”? There is no cocoa powder in this recipe. Was there anything you adjusted? Let me know how I can help! xTieghan
Can not get over these cookies! Followed the recipe except for traded out the apple butter (they were out) for Trader Joe’s maple butter – I’m assuming just as delicious because I can’t imagine these cookies being any better! Glaze didn’t really turn out like the photo, mine was really runny – maybe needed to let it cool all the way / let it thicken before drizzling? Regardless, friends who are over are saying best cookies they’ve ever had
Hey Molly,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! You can always add more powdered sugar if your glaze is too runny. xTieghan
Trying to make a cookie bar recipe out of these, any suggestions?
Hey Chelsea,
I haven’t tried these as a cookie bar, but let me know if you give it a go! xTieghan
Hi! Can you omit the apple butter? Would you need to sub it for something else or can you just remove it completely? Thank you!! Obsessed with your recipes.
Hey Lior,
You will need to replace the apple butter with either pumpkin butter or apple sauce. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Tiguan,
I’m allergic to nuts. Any changes if I want to omit the pecans?
Hey Amy,
Totally fine to just skip the nuts. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If you use apple sauce, how much do you use?
Hey Jeanne,
You will use an equal amount of apple sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have any apple butter on hand but I am guessing the pumpkin butter I do have would be an okay substitute. What do you think?
These look sooooo yummy and I am sure they are but I have to say, your photography skills certainly do make everything look gorgeous…food/landscapes/humans/ animals/decor. Your blog is visually stunning.
Hey Nancy,
Yes, pumpkin butter would also work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Ellen, I agree …. the cookie sounds delicious without. I’m going to make a batch and cut into thirds and experiment: chocolate chips in one, nuts in another and plain in the third and see which I like best.
Hey Lisa,
Totally fine to skip the chocolate, I hope you love the recipe! xTieghan
Tieghan, these look so tempting! I always have to convert your recipes to a gluten/dairy free process for my family…in your recipe it reads [2 1/3 cups APF, (see note)]. Do you have any tips for the baking time adjustments and amounts if using my gluten free flours and butter substitutes? I am buried in your posts weekly lovingly reading about your family and your zeal for a beautiful healthy life! Thanks for your encouragements and sharing.
Hey Cameran,
I would still recommend following the recipe as is. I hope the cookies turn out amazing for you, please let me know if you give them a try! xTieghan
I’m not much of a chocolate fan—these don’t really lend themselves to chocolate. What was your reasoning for including chips—or you just like chocolate in many things (everything)??
Hey Ellen,
You can skip the chocolate:) I hope you love the recipe, let me know if you give it a try! xTieghan
Can’t wait to try these. Your recipes are so delicious. But did i miss the (see note) about the flour? And can they be made gluten free?
Hey there,
So sorry, the note has been added, yes you can use an equal amount of GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan
Yummy! But step 6? Melt syrup with butter then add syrup? Or do they stay separate while melting and you don’t stir till the butter is all melted?
Hey Deborah,
Sorry for any confusion, you are going to melt the butter and syrup together, the recipe has been adjusted. I hope you love them! xTieghan
Am I being blind? I can’t see the note about the flour! Can these be made gluten free?
I’m looking for the same thing! By flour it says “see note” but I’ve read the entire post three times and I can’t find a note anywhere.
Hey Tracey,
Sorry for any confusion, the note has been added:) Please let me know if you have any other questions! xTieghan
Hey Lori,
Sorry for any confusion, the note has been added, yes you can make these with an equal amount of GF flour. I hope you love the recipe! xTieghan
Okay I’m going to go for round two and use a third of a cup of cocoa powder cuz I wanted them to look chocolatey so that the frosting was contrasting wish me luck
What is a good sub for apple butter?
Hey Zoe,
You can use pumpkin butter or apple sauce in place of the apple butter. I hope you love the recipe, please let me know if you give it a try! xTieghan
Will the dough be sticky after you incorporate all the ingredients when you make the balls. Before you place in oven. I find some times the dough is to hard to roll if not and have to blob iton the cookie sheet.
Hey Debbie,
It really shouldn’t be that sticky, you should be able to use a cookie scoop to form the balls and place on the baking sheet. I hope you love this recipe, please let me know if you give it a try! xTieghan
In step 6 you state to melt butter and maple syrup and then whisk in maple syrup, powdered sugar and salt. Do we divide the maple syrup? Like half and half?
Hey Jaime,
Sorry for any confusion, you are going to melt the butter and syrup together, the recipe has been adjusted. I hope you love them! xTieghan
Oh my goodness! These are fantastic! Turned out so well. My whole family loved them. And while they were amazing right out of the oven, they are delicious later too.
Hey Susan,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan