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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.
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!
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 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 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.
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.
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
These cookies turned out perfect the first time I made them! So delicious!
Hi Sydney,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Hi. Yum. Do you have a favorite brand you use for your chocolate chip goodies?
Thanks
Laura
Favorite brand of chocolate I mean.
Thanks Laura!! Yes, I love Chocolove! Let me know if you have any other questions:)
Just made this with your homemade apple butter- wow just wow! Accidentally used light brown sugar so I look forward to trying again with dark. It’s a very light cookie. I don’t love chocolate chips so I made them sugar with the maple topping. I added some cinnamon to the frosting and browned the butter a bit. The brown butter for the recipe took me a little longer than 4 min and it was perfect. Would be great as an ice cream sandwich or all alone. Can’t wait to try more!
Hi Carly,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
We made them with white chocolate chips instead of chocolate chips & pecans, and they’re just perfection – the brown butter & apple butter take it up a notch!
Hey Robin,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
I made these last year and they were delish! I would like to make them again but are they freeze-able? I need to make a ton of assorted cookies for a celebration of life, but I have a lot to do leading up to it. If they are freeze-able, do you suggest freezing the cookie dough vs the baked cookie? Or the baked cookie without the glaze? Or can it be frozen baked and glazed and then just thaw out in time?
Also – I made your apple butter with pasteurized apple juice instead of apple cider. Do you think that going to make your apple butter sweeter? Would you therefore suggest reducing any sugar in the cookies? Thanks!
Hey Lily,
So glad to hear you enjoyed these cookies! I would probably freeze the dough, I think that would work best for you and then make the glaze fresh. I would still follow the recipe as is, the apple butter should be just fine! I hope this helps! xx
What should i use instead of apple butter?
Hi Camilla,
You could try using a thick apple sauce. I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Could I use pureed pumpkin instead of the apple butter in the same amount?
Hi Zena,
I’ve not tested this, but I think it would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
What an interesting fall cookie that I haven’t seen anywhere! Was so excited to try it – mine turned out SUPER flat… not sure what the issue was.
They were also WAY to sweet for my liking but other people enjoyed them.
Hi Megan,
Thanks for making these cookies! These are a flat cookie, especially if you followed the tapping instructions in step 5. Please let me know if I can help at all! xx
Phenomenal cookies that literally embody fall vibes!! I just found the batch I made a year ago and froze and have a follow up question- can I bake directly from freezer and just add 2 or so minutes? Ty ?? ??
Hey Cathrina,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! That should work well for you! xxT
Just finished making these and they are delicious ? although mine were more on the puffy side. Perhaps I used too much flour? The flavor of the cookies with the glaze was a great combination. Will be making these again (and again)!
Hey Denise,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Try banging them on the counter to get a flatter cookie. Have a great weekend! xTieghan
These are fabulous. I’m not sure I cooked them long enough though. Should they fall apart kind of easily?
Hey Amy,
Awesome! I am so glad to hear that this recipe was tasty for you, thanks for making it! They definitely can be a delicate cookie! Hope you’re off to a great weekend! xx
These cookies are sooo good. I feel like I blindly added the chocolate chips though and that they’re overpowering over the maple flavor. Next time I’m going to omit for a more chewy mapley cookie!
Hey Alyson,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
10/10
I made these twice last year and cannot wait to make them again. I used store bought apple butter. The second time around, I added a little more than the recipe calls for which made them taste even better.
I liked adding the glaze when the cookies cooled just a bit so the glaze didn’t just melt into the cookie and actually looked like the pictures.
Hey Amell,
Awesome!! I love to hear that this recipe was a hit, thanks a bunch for trying it out! xT
Is there anything you can possibly use instead of apple butter?
These look delicious! ?
Hi Cat,
You can try using apple sauce. I hope you love this recipe, please let me know if you give it a try! xx
I absolutely love all of your recipes! You bring flavors, especially sauces together beautifully!
My only wish is that in the “baking” recipes for cookies, breads and cakes it would be very helpful to all of us to at least give a weight measurement for flour.
I read all comments before trying a new recipe and I will use less flour…
Hi Vickie,
Thanks for making so many recipes and sharing your feedback. If you simply click “metric” under each ingredient list, the measurements will change for you:) Please let me know if you have any other questions! xT
In not a maple fan. Is there something I could sub for the maple? Maybe honey?
Hi Rebecca,
I would make just try some of my other cookies:) I have lots:
https://www.halfbakedharvest.com/recipes/?_recipe_meal=cookies-2
Please let me know if you have any other questions! xTieghan
Made these wonderful cookies today. I used white chocolate chips. The dough was kinda greasy which I was worried about at first. I scooped the dough and let it chill in the fridge and then baked. Turned out great!
Hi Lindsay,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Have a great weekend:)