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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 glaze that melts in your mouth. There’s really nothing not to love! Perfect for autumn, Halloween night, and any other day in between.

Chewy Brown Sugar Maple Cookies | halfbakedharvest.com

We’re ending the week with cookies…yes, always a good idea! And these are extra, extra special cookies.

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!

Chewy Brown Sugar Maple Cookies | halfbakedharvest.com

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!

Chewy Brown Sugar Maple Cookies | halfbakedharvest.com

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 dough. The rest goes really quickly.

Chewy Brown Sugar Maple Cookies | halfbakedharvest.com

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.

Chewy Brown Sugar Maple Cookies | halfbakedharvest.com

While the cookies bake, make the glaze.

This glaze 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.

Chewy Brown Sugar Maple Cookies | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 40 minutes
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.

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Ingredients

Maple Glaze

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 
 
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Comments

  1. 5 stars
    Love this recipe! I’ve made the cookies twice and they’ve been a huge hit. Would I be able to prep the dough and keep in the fridge for a few days?

    1. Hey Leah,
      Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! Yes, that would be just fine for you to do! xx

  2. 5 stars
    I made these for the 2nd time yesterday! 1st time the dough did seem a little too wet, but they still turned out great! 2nd time I doubled the recipe (yielding 105 cookies). I chilled the dough in the fridge for about 15 minutes and it set up a lot better. Mine don’t want to flatten out as much. Also I need a better method for drizzling the glaze. That aside, these are a definite hit! They taste fantastic!

    1. Hey Alyssa,
      Yes, that would be just fine for you to use! I hope this recipe turns out well for you, please let me know if you give it a try! xx

  3. 5 stars
    Second time making them you just know it’s going to be amazing when you smell the brown butter, and snuck a bite of the dough wow. The glaze really tops it off with some flaky sea salt. A forever staple cookie for our house!

    1. Hey Becca,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

  4. 5 stars
    So good! The brown butter gives these the best flavor! I couldn’t find apple butter at my local grocery store so I used fig butter and they are great. I imagine apple is even better. I followed directions exactly and they turned out perfectly.

    1. Hey Jennie,
      Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  5. Ok, I need help with these cookies. They taste awesome, but I am definitely not doing something right. The batter is too wet and my cookies are spreading. What am I doing wrong?

    1. Hey Becky,
      So sorry to hear you are having issues! Does the dough need some more flour? Or try popping it in the fridge for a bit. I hope this helps! xx

  6. 3 stars
    I am currently in the middle of baking these cookie.
    I used white chocolate chips instead.
    Honestly this “cookie batter” is a bit of a mystery to me. It’s not a cookie dough consistency at all.
    The melted chilled brown butter was still liquid when I added into my batter bowl.
    Anyway, the batter is super light and airy after being beaten.
    I will be getting like Twice the recipe states. 24 cookies ?
    Nope.
    I’ll end up with more than that.
    The texture/consistency of the “batter” may be a disadvantage.
    Anyone else have this issue ?
    Yeahhhhhh.
    These 12 tester cookies are spreading like crazy in the oven, as I write this review.
    I will chill the rest of the batter before making these.
    Not sure what the deal is.
    I’ve been baking cookies at home successfully and following recipes for the past twelve years.
    I am fairly experienced.
    This is a first.
    My suggestion;
    Chill your batter if it’s on the runny fluffy side after everything is mixed.
    After chilling,
    Maybe they won’t spread so much, after chilling.

    1. Thanks for sharing Emily, so sorry you didn’t enjoy the recipe. Please let me know if there is anything that I can help with! xx

  7. 2 stars
    flavor wise i love this cookies, but the flour measurement is off, as many have said this come out fluffly with a muffin like texture (I flatten them out both with my hands and tapping them on the counter) the dough was pretty wet, so I think it may be the apple butter? good flavor, but not really cookie texture

    1. Hi Andy,
      Thanks for giving the recipe a try and sharing your feedback. All of the measurements are correct:) Is it possible you are over mixing the dough? Let me know how I can help! xTieghan

    1. Hi Julie,
      Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

        1. Hi there,
          Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT