If you’re looking for a cookie that’s soft, chewy, and bursting with rich, nutty flavors, you’re in the right place. I’m so excited to share my Brown Butter Chewy Maple Brown Sugar Cookies Recipe with you — it’s one of those special treats that brings everyone running to the kitchen. The brown butter adds this incredible depth, while the maple syrup and brown sugar create the perfect chewy sweetness. Trust me, once you try these, your cookie game will never be the same!
Why You’ll Love This Recipe
- Irresistibly Chewy Texture: The brown sugar and apple butter keep these cookies moist and chewy every time.
- Rich, Nutty Flavor: Browning the butter brings out toasted notes that make these cookies stand out.
- Delicious Maple Glaze: The sweet maple glaze on top takes these cookies from tasty to unforgettable.
- Simple Technique: A few easy tricks help you get perfectly soft, yet sturdy cookies every time.
Ingredients You’ll Need
These ingredients come together in a way that balances deep caramel notes with sweet maple goodness. I always recommend using real maple syrup for the best flavor — it really makes a difference!
- Salted Butter: Using salted butter adds just the right amount of saltiness and richness; make sure it’s at room temperature unless browning.
- Dark Brown Sugar: The molasses content here creates moisture and chewiness that you’ll love.
- Maple Syrup: Don’t substitute this with pancake syrup—it lacks the depth, so go for pure maple syrup.
- Apple Butter: This adds a subtle fruity sweetness and helps keep the cookies tender.
- Egg: Room temperature eggs blend better with dough, helping you avoid cracks.
- Vanilla Extract: A must for that warm background note that enhances everything else.
- All-Purpose Flour: This forms the cookie’s structure; sift it for best results.
- Baking Soda: Helps the cookies rise just a bit and contributes to that soft texture.
- Ground Cinnamon: Adds a gentle spice that complements the maple beautifully.
- Kosher Salt: Balances the sweetness and accentuates flavors.
- Semi-Sweet Chocolate Chips: These pockets of melty chocolate are pure comfort in every bite.
- Finely Chopped Pecans: For crunch and a nutty contrast that pairs amazingly with brown butter.
- Powdered Sugar: This sweetens the glaze and helps it come together smoothly.
- Flaky Sea Salt: Optional but recommended on top of the glaze for a hit of salty crunch.
Variations
I love how adaptable this Brown Butter Chewy Maple Brown Sugar Cookies Recipe is—feel free to tweak it to your liking! I sometimes swap pecans for walnuts or toss in dried cranberries for a tart surprise. Don’t be afraid to experiment.
- Nut-Free Version: I substitute the pecans with extra chocolate chips or toasted coconut, and it still turns out amazing.
- Spice It Up: Adding a pinch of nutmeg or ground ginger gives the cookies a cozy autumn vibe that my family adores.
- Extra Chewy Option: Use a splash of molasses along with the brown sugar for even more rich chewiness.
How to Make Brown Butter Chewy Maple Brown Sugar Cookies Recipe
Step 1: Brown the Butter for Ultimate Flavor
Start by adding 1 1/2 sticks of butter to a small saucepan over medium heat. Stir and watch as it melts, foams, then slowly turns golden brown—about 3 to 4 minutes. You’ll smell this amazing nutty aroma. Be careful not to burn it! Quickly pour it into a heatproof bowl and pop it in the freezer for 10-15 minutes to chill. This step is what transforms these cookies from good to unforgettable.
Step 2: Mix the Sweet, Chewy Batter
While your oven preheats to 350°F, beat together the remaining 1/2 stick butter, the cooled browned butter, and dark brown sugar until combined and fluffy. Then add maple syrup, apple butter, egg, and vanilla extract, mixing until creamy. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt before folding them into your wet ingredients. Finally, stir in the chocolate chips and pecans. You’ll notice the dough is thick and sticky — just perfect for chewy cookies.
Step 3: Shape, Bake, and Flatten for Perfect Chewiness
Roll your dough into rounded tablespoon-sized balls and place them about 3 inches apart on a parchment-lined baking sheet. Bake for 8 minutes, then remove the tray and gently tap it twice on the countertop. This flattens the cookies slightly so they spread just right. Return to bake for another 1-2 minutes until edges start to set but centers are still soft. Remove and tap again 1-2 times, then let cool right on the sheet. This little tapping trick is something I discovered helps get the best chewy texture!
Step 4: Whip Up the Sweet Maple Glaze
While the cookies cool, melt 4 tablespoons of butter and 1/3 cup maple syrup together in a small saucepan over medium heat. Take it off the heat and whisk in powdered sugar and a pinch of salt until smooth and glossy. Drizzle this generous glaze over your cookies and, if you love a touch of salty crunch like I do, sprinkle flaky sea salt on top. It’s honestly the ultimate finishing touch.
Pro Tips for Making Brown Butter Chewy Maple Brown Sugar Cookies Recipe
- Don’t Overbake: I learned the hard way that even a minute or two too long can make these lose their chewy center — keep a close eye and trust the edges setting as your cue.
- Chill the Browned Butter: Cooling the browned butter before mixing prevents it from melting the other ingredients and keeps your dough the right consistency.
- Tap the Baking Sheet: Flattening the cookies gently in the middle of baking is a game-changer for texture and shape.
- Quality Ingredients Matter: Using pure maple syrup and fresh brown sugar noticeably amps up the flavor complexity.
How to Serve Brown Butter Chewy Maple Brown Sugar Cookies Recipe
Garnishes
I usually top these cookies with a sprinkle of flaky sea salt right after glazing—it cuts through the sweetness just perfectly. A few extra chopped pecans on top add a nice crunch and look beautiful if you’re serving to guests.
Side Dishes
These cookies pair beautifully with a hot cup of coffee or chai tea in the afternoon. For a special breakfast or brunch, I serve them alongside fresh fruit or yogurt to balance their richness.
Creative Ways to Present
For holiday gatherings, I arrange these cookies on a rustic wooden board with small bowls of maple syrup glaze and chopped nuts for dipping and decorating. It creates an interactive dessert station that guests love!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them chewy, I place a slice of bread in the container—the moisture keeps the cookies soft. It’s a little trick I picked up and it really works wonders.
Freezing
If I want to freeze these cookies, I do so after glazing (but before sprinkling sea salt). I wrap each cookie individually in plastic wrap and place them in a freezer bag. They keep well for up to 3 months and thaw quickly.
Reheating
To enjoy warm cookies again, I pop them in the microwave for about 10-15 seconds or in a low oven at 300°F for 3-5 minutes. This re-softens them beautifully without melting the glaze too much.
FAQs
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Can I make these cookies without brown butter?
While you can skip browning the butter, you’ll miss out on the deep, toasty flavor it imparts. If you’re short on time, use melted butter cooled to room temperature, but I highly recommend trying brown butter at least once—you’ll notice the difference immediately!
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Why do I tap the baking sheet during baking?
Tapping gently helps flatten the cookies for even spreading, ensuring a chewy texture rather than a puffy or cakey one. If you skip this step, the cookies might bake up thicker and less chewy, which is great if you prefer that texture, but the tapping trick is my secret for perfect chewiness.
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Can I substitute apple butter with something else?
If you don’t have apple butter on hand, you can use pumpkin puree or even a bit of unsweetened applesauce. Just keep in mind that adjustments might be needed for sweetness and moisture levels.
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How do I make sure my cookies stay chewy?
Don’t overbake! The cookies should still look slightly soft in the center when you remove them. Also, using brown sugar and apple butter helps maintain moisture. Cooling on the baking sheet is important too, as the cookies continue cooking as they cool.
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What type of maple syrup should I use?
Use pure maple syrup for the best flavor. Avoid pancake syrups or artificially flavored syrups—they won’t give you that rich, authentic maple taste that makes these cookies special.
Final Thoughts
This Brown Butter Chewy Maple Brown Sugar Cookies Recipe truly holds a special place in my heart (and my family’s bellies!). There’s something so comforting about the mix of brown butter and maple that feels like a warm hug in cookie form. I love sharing this recipe because it’s easy to make yet delivers bakery-quality results every time. If you give it a try, I’m confident these cookies will become a new favorite in your kitchen too!
Print
Brown Butter Chewy Maple Brown Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Chewy Maple Brown Sugar Cookies are a deliciously rich treat combining the deep flavors of browned butter, sweet maple syrup, and brown sugar. The chewy texture is enhanced by the addition of chocolate chips and pecans, while the luscious maple glaze adds a perfect finishing touch. Ideal for cozy afternoons or special gatherings, these cookies are a perfect balance of sweet, nutty, and buttery goodness.
Ingredients
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
Brown Butter
- 1 1/2 sticks (12 tablespoons) salted butter
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2 – 3/4 cup powdered sugar
- flaky sea salt, for garnish
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 develops a nutty aroma, about 3-4 minutes. Remove from heat immediately to avoid burning and transfer to a heatproof bowl. Place in the freezer for 10-15 minutes to chill but do not overchill.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix the Dough: In a large mixing bowl, beat together the remaining 1/2 stick of 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 the mixture is smooth and fluffy. Gradually add the all-purpose flour, baking soda, ground cinnamon, and kosher salt, mixing gently to combine. Fold in the semi-sweet chocolate chips and finely chopped pecans until evenly distributed.
- Shape the Cookies: Roll the dough into rounded tablespoon-sized balls. Place them 3 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake and Flatten: Bake the cookies in the preheated oven for 8 minutes. After 8 minutes, remove the baking sheet from the oven and carefully tap it twice on the counter to flatten the cookies gently. Return to the oven and bake for an additional 1-2 minutes until the edges are just set but centers remain doughy. Remove again and tap the baking sheet 1-2 more times to flatten them further. Let the cookies cool on the baking sheet—they will continue cooking slightly and set as they cool.
- Prepare Maple Glaze: While the cookies bake, make the glaze by melting together 4 tablespoons of 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 until smooth and slightly thickened. Add a pinch of flaky sea salt to balance the sweetness.
- Glaze and Serve: Drizzle or spread the maple glaze generously over the warm cookies. Serve warm for the best gooey texture and flavor, or let cool completely. Store cooled cookies in an airtight container for up to 4 days.
Notes
- These cookies are best enjoyed warm when the maple glaze melts perfectly into the soft dough.
- Ensure not to overbake; the center should remain slightly doughy for a chewy texture.
- You can substitute apple butter with pumpkin butter for a seasonal twist.
- Chilling the browned butter helps control dough consistency and improves texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 243 kcal
- Sugar: 18 g
- Sodium: 115 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
