Description
These Chewy Brown Sugar Maple Cookies are a delightful treat combining rich browned butter, sweet maple syrup, and warm spices. Packed with chocolate chips and pecans, they deliver a perfect balance of chewy texture and deep, cozy flavors. Finished with a luscious maple glaze sprinkled with flaky sea salt, these cookies are ideal for autumn gatherings or year-round indulgence.
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
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2 – 3/4 cup powdered sugar
- flaky sea salt, to taste
Instructions
- Brown the Butter: Add 1 1/2 sticks (12 tablespoons) butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Chill in the freezer for 10-15 minutes, but no longer.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Dough: In a large mixing bowl, beat together the remaining 1/2 stick butter, the cooled browned butter, and the dark brown sugar until combined. Beat in the maple syrup, apple butter, egg, and vanilla extract until creamy. Add the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Fold in the semi-sweet chocolate chips and chopped pecans gently to distribute evenly throughout the dough.
- Shape the Cookies: Roll the dough into rounded tablespoon-sized balls. Place them about 3 inches apart on the prepared baking sheet to allow space for spreading.
- First Bake and Flatten: Bake the cookies in the preheated oven for 8 minutes. Remove the baking sheet and tap it firmly on the countertop twice to gently flatten the cookies.
- Second Bake and Final Flatten: Return the baking sheet to the oven and bake for an additional 1-2 minutes, until the edges are just beginning to set but the centers remain doughy. Remove again and tap the baking sheet 1-2 times to flatten the cookies once more. This technique ensures chewy, evenly cooked cookies.
- Cool the Cookies: Let the cookies cool on the baking sheet. They will continue to firm up slightly as they rest.
- Prepare the Maple Glaze: While the cookies bake and cool, melt together 4 tablespoons butter and 1/3 cup maple syrup in a small pot over medium heat. Remove from heat and whisk in 1/2 to 3/4 cup powdered sugar and a pinch of flaky sea salt until smooth and glossy.
- Serve or Store: Enjoy the cookies warm with the maple glaze drizzled on top for the best flavor experience. Alternatively, let them cool completely and store in an airtight container for up to 4 days.
Notes
- If the cookie dough feels dry, reduce the flour to 2 1/4 cups and add 1-2 tablespoons additional maple syrup to achieve the proper consistency.
- For extra flavor, use real maple syrup rather than maple-flavored syrup.
- Flattening the cookies during baking is key to achieving the perfect chewy texture.
- Store cookies in an airtight container to maintain freshness up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
