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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
These cookies are awesome! Mine definitely didn’t look like the picture, more dome-like even after banging. I actually made a second batch 2 days later cause they are that good & after reading some comments I flattened them with my hand and they look better but I hope they keep the chewiness! These will be a go-to cookie for our household!
Hey Courtney,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
I keep seeing people say their cookies are cakey? I wonder if adding an extra egg yolk would help make the cookie more chewy??
I’m going to try this recipe tomorrow and I am SO excited. I just need to grab some apple butter from the local apple orchard:)
I hope you love the recipe, let me know how they turn out! xTieghan
I have a question. In the recipe it says rounded tablespoons for the cookies but in your instants story it looked like you scooped twice per cookie. Which is the best amount and how long do I cook if it is 2 scoops? Looking to make this in a couple of days!
Hey Lindsey,
Please follow the recipe as is, I was using a smaller scoop in the video which is why I used 2. I hope you love the cookies! xTieghan
These are a great fall cookie recipe. I love the maple and pecan flavors. Personally, I’ll cut back on the chocolate chips next time as I thought the chocolate overtook the other flavors. I’ll likely try half the amount of chocolate and see if I get a bit more balance according to my taste. Overall though, this is a winner.
Hey Wendy,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Cookies are very sweet. Nothing special. I didn’t think they were worth the ingredients or the effort. Wouldn’t make again, and don’t recommend.
Hey Jim,
So sorry the recipe wasn’t enjoyed, please let me know if I can help in anyway! xTieghan
Going to try this today- thoughts on fig butter instead of Apple butter? Have it in my pantry already…
Hey Brea,
I think fig butter would probably work well for you! I hope you love the recipe, please let me know how they turn out! xTieghan
So many delicious flavors in one cookie! Yum!
Hey Colleen,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
These taste divine? But mine did not flatten like the photo when I whacked them on the counter, so they look different,more raised and puffy but still taste great?
Hey Jen,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Next time you can try flattening the dough gently with your hand before baking. xTieghan
So delicious! I can’t ever seem to get the right affect from the counter tap, though. Hints?
Hey Kim,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! You just gotta bang them on the counter:) xTieghan
A delicious Fall cookie recipe my family enjoyed while watching football and I savored with my favorite cup of coffee!
Hey Jennifer,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
What could sub for the apple butter?
Hey Shelly,
You can use pumpkin butter or apple sauce in place of the apple butter. I hope you love this recipe, please let me know if you give it a try! xTieghan
such a chewy and delicious cookie… i ended up only putting in about half of the amount of pecans and chocolate chips because I simply enjoyed the taste of the cookie so much and didn’t need to overwhelm it. definitely making these again
Hey Elizabeth,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
So good! Used bourbon maple syrup, toasted the pecans and added salted caramel chocolate chips, toffee chunks, with a touch of sea salt on top!
Hey Julie,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Made these today and…wow. My mom makes a family cookie recipe, Pumpkin Cookies with glaze, and this HBH cookie is like a cross between her glazed pumpkin cookies (almost exact same glaze) and a chocolate chip cookie. I didn’t have apple butter or pecans on hand, substituted caned pumpkin puree and left out pecans. I added some of those big melty chocolate chips to my final 2 batches to get those chocolate puddles. Made an HBH recipe for dinner last night and made these today. Always 5 star recipes!
Also I saw comments about the dough being cakey or not firm enough to roll. Mine just did this, too – almost runny. I still made them, did not chill or adjust anything, and plopped them on the baking sheet generously, like an oversized tablespoon. Still came out perfect.
same! totally worked fine.
Thanks for making them Taylor! My guess is the browned butter was still too warm:)
Thanks! I did chill the butter as noted before going into the mixer but did not chill the dough to firm it up, if that makes sense. Making these again this week, was a big hit with the family! Thanks again
Hey Taylor,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Thanks for sharing what worked well for you. xTieghan
These are so yummy! My cookies where much cake like than yours. When I went to hit the pan on the counter nothing happened. I used all the same ingredients. Could it be that I over mixed the dough?
Hey Stephanie,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Over mixing the dough can be an issue yes, I do bang mine on the counter multiple times too. xTieghan