Description
These Brown Butter Chewy Maple Brown Sugar Cookies combine the rich, nutty flavor of browned butter with the deep sweetness of maple syrup and brown sugar. Infused with warm cinnamon and studded with semi-sweet chocolate chips and chopped pecans, these cookies are soft, chewy, and irresistibly flavorful. Finished with a luscious maple glaze and a sprinkle of flaky sea salt, they’re perfect for a cozy dessert or special treat.
Ingredients
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature, divided
- 1 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple butter
- 1 large 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 to 3/4 cup powdered sugar
- Pinch of flaky sea salt
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 develop a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Chill in the freezer for 10-15 minutes to slightly firm up the butter before using.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix the Dough: In a large mixing bowl, beat together the remaining 1/2 stick (4 tablespoons) of room temperature butter, the cooled browned butter, and the brown sugar until well combined and creamy. Add the maple syrup, apple butter, egg, and vanilla extract, continuing to beat until the mixture is smooth and creamy. Gradually add the all-purpose flour, baking soda, cinnamon, and kosher salt, folding gently until the dry ingredients are just incorporated. Finally, fold in the semi-sweet chocolate chips and chopped pecans evenly through the dough.
- Form the Cookies: Using a rounded tablespoon, scoop dough balls and place them about 3 inches apart on the prepared baking sheet to allow room for spreading.
- Initial Bake and Flatten: Bake the cookies in the preheated oven for 8 minutes. Remove the baking sheet and gently tap it twice on the counter to flatten the cookies slightly. This helps achieve a chewy, evenly baked texture.
- Final Bake and Cool: Return the baking sheet to the oven and bake for an additional 1-2 minutes until the edges just start to set but the centers remain soft and doughy. Remove from the oven and tap the baking sheet 1-2 times again to flatten the cookies further. Allow the cookies to cool directly on the baking sheet where they will continue to set and develop their chewy texture.
- Make the Maple Glaze: While the cookies are cooling, melt the butter and maple syrup together in a small pot over medium heat. Remove from heat, then whisk in the powdered sugar and a pinch of flaky sea salt until the glaze is smooth and slightly thickened.
- Serve: For best flavor and texture, drizzle the maple glaze over the warm cookies or serve the glaze on the side for dipping. Store cooled cookies in an airtight container for up to 4 days.
Notes
- Chilling the browned butter briefly helps it solidify slightly and incorporate better into the dough without cooking the eggs.
- Tapping the baking sheet during baking helps create a flatter, chewier cookie rather than a puffed one.
- Use room temperature ingredients to ensure even mixing and a smooth dough texture.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- The glaze can be adjusted by adding more powdered sugar for thickness or more maple syrup for drizzle consistency.
- For a nut-free variation, omit the pecans or substitute with sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
