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
Scale
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
