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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 frosting that melts in your mouth. There’s really nothing not to love! Perfect for autumn, Halloween night, and any other day in between.
Half Baked Harvest At Home
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We’re ending the week with cookies…yes, always a good idea! And these are extra, extra special treats.
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! They are Pinterest worthy!
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 sugar cookie 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 creamy frosting 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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is the first cookie recipe that I’ve ever followed exactly as written that came out perfectly amazing! I made for a Halloween party & received so many compliments. It’s also my first time making a Half Baked Harvest recipe, I’m excited to try so many more! Thanks a bunch!
Yay!! So glad to hear this, Erin!! Thank you you so much for trying these cookies! Have a great weekend! xT
Would I be able to make the dough the day before, chill and bake the next day?
Hey Erin,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
I ended up adding 1/4 cup of applesauce and 1/2 tsp to replace the egg (my mom is allergic to eggs) and they still turned out absolutely delicious! I added skor bits too and overall this cookie feels like a warm autumn hug
Hey Grace,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
These are next level deliciousness… easily my new favorite cookie!!! I made them with GF 1:1 flour and vegan butter, and they still turned out fantastic. The flavor is incredible and I love the chewiness + slightly crispy edges. I love how easy they were to make too! I couldn’t necessarily roll the dough, just scooped and placed, but I knew that wouldn’t be an issue 🙂
QUESTION: After cooling completely, can I refrigerate and/or freeze the cookies to preserve freshness longer? If so, how long would you say? And would either one compromise the cookies’ goodness (taste, texture, etc.)?
Thank you for another winner!!!
Hey Daniella,
Wonderful!! Thank you so much for making these cookies and sharing what worked well for you! Yes, you could totally freeze these for up to 3 months! I hope this helps:) xT
What can I substitute for apple butter? I’m abroad and I won’t be able to find that anywhere.
Hi Lindsey,
You can try using a thick apple sauce to see if that works! I hope you love these cookies:) xT
LOVE LOVE LOVE!! these cookies are SO delicious and every time I make them they literally last *maybe* 24 hours. We’re all addicted over here lol thank you for the recipe!!!
Hey Lilly,
Happy Monday! So glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Xx
that maple glaze makes the cookie! I made some without pecans and some with, and the cookies with pecans are yummier. Thanks HBH!
Hi Jessie,
Love to hear that these cookies were such a hit, thanks so much for making them! xT
Mine turned out way too greasy on the baking sheet and way too soft. I should have left the chocolate chips out. Overall, these cookies were so sweet I left off the glaze. I wish the instructions were more in-depth, (i.e, when taking the brown butter out of the freezer should it have been cold or tepid?) This was an epic fail and I’m so glad I didn’t plan on gifting them.
Delicious! The chocolate chips over-power the maple flavor so I prefer/suggest to leave out the chocolate chips. A definite repeat recipe in our home.
Hi there! Thank you soooo much for trying out this recipe! I’m so glad you enjoyed it! 🙂 xT
Is there something I can sub for the apple butter?
You can sub in applesauce! xT
I made these for a Christmas party last night and they were an absolute hit! I made two batches and only had a few left, I got so many compliments on them. I left out the chocolate chips because I felt like the chocolate would take away from the maple flavor and I’m glad I left them out, the flavor was awesome! I followed the advice of someone in the comments to put the glaze in the freezer for a few minutes to thicken it up and that made it the perfect consistency. I am definitely adding this to the cookie rotation and I’m sure I’ll be asked to make them again!
Thank you so much Sara! So glad you loved these cookies! 🙂 xT
Awesome cookies and a new family favorite!!
Hi Chris,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Cookies turned out great! Super soft, and the icing was the perfect touch 💗
Hey Michelle,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
Hi! Would the dough keep well in the fridge for a few days, if I wanted to make it in advance?
Hi Jill,
You bet, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Would it be better to make the dough in advance or bake them in advance in terms of keeping the flavor?
Hi Catie,
I would make the dough in advance:) I hope you love this recipe, please let me know if you give it a try! xT
I had myself convinced that the cookie dough was to wet. I debated making them into bars. Or do I chill them? I finally tried baking just a few. And they didn’t run all over the place so I continued on with baking them. Light and fluffy cakey texture. And the icing was a great addition. My husband already tasted tested while they were cooling and approved. I love that T’s desserts aren’t sickeningly sweet. They always have a great balance.
Hi! So glad you enjoyed this recipe Becky! xT