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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
Absolutely delightful! Mine didn’t really roll out and don’t look exactly like yours, but they’re so good! And, the glaze is a wonderful compliment. A great fall cookie!!
Hi Tracy,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
I was really excited to try a new recipe and I have to say I strongly disliked these cookies. I followed the recipe to a T and still, the cookies came out too soft. I also found them way too sweet for my liking (which typically is no problem). I saw other comments about the glaze and again agree, that the glaze doesn’t makes sense. A big disappointment when so many other of your recipes rock! I wouldn’t recommend this one.
Hi Maggie,
So sorry this recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
Love the cookies as did my friends. I didn’t roll the cookie dough, I dropped by rounded tablespoon baked for 12 minutes and I thought they looked great though not exactly as picture. The flavors, brown butter and glaze make these absolutely delicious. Will be making again and again.
Hi Donna,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
These cookies are amazing! If you are eager to glaze the cookies as they’re hot, don’t. Make sure to wait until they cool so that the glaze doesn’t melt into the cookies. (It doesn’t make a huge difference just looks better.)We’ve made these cookies twice, doubling the batch second time around, and both times they were amazing! The apple butter was a great idea! Also, the cookies will not taste or come out the same without the apple butter. Overall, delicious cookies!
Hi Lynn,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
These were amazing. I followed the recipe except I used pumpkin butter instead of apple butter. I had my husband take them to work with him and people said it was the best cookie they ever had! I’m definitely making them again.
Hey Emily,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
Normally I love your recipes, but I had the same challenges with this recipe as Rebecca and Dawn. I followed the recipe to the letter, and I’m a pretty experienced baker, but the dough was very soft and definitely wouldn’t be able to be rolled out, so I scooped. I also tried chilling the dough, which didn’t seem to help much. The cookies did not bake up as crinkly, flat, or dark as in the photos either. I have a batch in now where I’m trying baking them longer. It might help if ingredients were also listed by weight, especially for ingredients like flour. Flavor was really nice but don’t know if I’ll be making these again.
Hey Elise,
Thanks for giving the recipe a try, sorry the cookies weren’t enjoyed. I don’t bake in weight which is why I don’t have those measurements. I would say to maybe add a little more flour to the batter or chill a bit longer. You will also need to bang them on the counter for a flatter cookie. Please let me know if this helps! xTieghan
I have a (bizarre) allergy to apples. What could I sub for the apple butter?
Hey Emily,
You could use pumpkin butter in place of the apple butter. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I don’t really know what I did wrong here. They didn’t seem to have enough flour. There was no way I could have rolled them. Followed recipe as shown. I scooped them out instead of rolling as directed in the instructions. They did bake but seemed a little floppy. The glaze needed about a cup more powdered sugar given the liquid of the maple syrup and butter. They taste good but didn’t work right.
I had the same experience. Too soft and am an experienced baker. Maybe there’s a problem with the recipe.
Same here, cookies turned out too soft when following the recipe exactly. I found these also a little sweet for my liking.
Hey Rebecca,
So sorry to hear this, it sounds like your measurements may have been off a little? Please let me know if I can help in anyway! xTieghan
Can I use Gluten free all purpose flour?
And if so which brand you recommend for the gluten free all purpose flour?
Hey Jess,
Yes, I would use an equal amount of GF flour, I like Cup4cup or Bob’s Red Mill. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
These cookies are delicious. Very fall festive, so chewy and soft! My boyfriend does not love chocolate chips (or pecans), so I made half with butterscotch chips, some with white chocolate chips and pecans, and some just plain. I think the plain ones might be my favorite. I had two sheet pans cooking at once and noticed the ones on the top shelf flattened better than those on the shelf towards the middle. Just my tip for anyone that might have the same issue. Thanks for another great recipe!!
Hey Mary,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
These were amazing! ? Very easy recipe and common pantry ingredients. I didn’t have any apple butter or pumpkin butter so I added a bit more butter and maple syrup (aka maple butter). I used the Costco praline pecans too for extra yumminess!
Hey Kellie,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
I am an ICU nurse and I bake to relieve stress, so I am constantly making HBH recipes to feed my hungry coworkers. These were a HIT! Everyone loved the maple glaze, and even though I wasn’t sure about the chocolate everyone else was a big fan. I omitted the pecans because I have a nut allergy.
Hey Natalie,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
I thought these were so delicious! I made them without chocolate chips, just pecans and they are the perfect fall cookie!
Hey Tamsen,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
These cookies are incredible. They taste like fall in a cookie…so good. The maple frosting is a must! I need to bake more because they went so quickly.
Hey Chelsey,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
They were delicious. As long as I kept them on the smaller side, they stayed in tact after cooling. Also had success chilling the dough for about 30 minutes before baking. Loved the flavor profile for fall! Thanks!
Hey Kris,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan