Description
Chewy Brown Sugar Maple Cookies combine the rich flavors of browned butter, dark brown sugar, and maple syrup with a hint of cinnamon, studded with semi-sweet chocolate chips and pecans. Finished with a luscious maple glaze and a sprinkle of flaky sea salt, these soft, chewy cookies offer a perfect balance of sweetness and warmth, perfect for cozy gatherings or a delightful treat anytime.
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, for sprinkling
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 starts to brown and smells nutty, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Chill the browned butter in the freezer for 10-15 minutes to cool but not harden.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dough Ingredients: In a large mixing bowl, beat the remaining 1/2 stick butter with the cooled browned butter and dark brown sugar until combined. Add in the maple syrup, apple butter, egg, and vanilla extract, mixing thoroughly until creamy and smooth. Gradually add the flour, baking soda, cinnamon, and kosher salt. Fold in the semi-sweet chocolate chips and chopped pecans until evenly distributed.
- Shape the Cookies: Roll the dough into rounded tablespoon-sized balls. Place them on the prepared baking sheet at least 3 inches apart to allow spreading during baking.
- Bake and Flatten: Bake the cookies for 8 minutes. Remove the baking sheet and gently tap it twice on the counter to flatten the cookies. Return to the oven and bake for an additional 1-2 minutes until edges are just set but centers remain slightly doughy. Remove again and tap the baking sheet 1-2 more times to flatten the cookies once more. Let them cool on the baking sheet; they will continue to cook and firm up as they rest.
- Make the Maple Glaze: While the cookies bake, melt the 4 tablespoons of butter with 1/3 cup maple syrup in a small pot over medium heat. Once melted, 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.
- Glaze and Serve: Optionally, drizzle or spread the maple glaze over the warm cookies and sprinkle additional flaky sea salt on top for contrast. Serve warm for best texture and flavor, or let cool completely and store in an airtight container for up to 4 days.
Notes
- If your cookie dough feels dry, reduce the flour to 2 1/4 cups and add an additional 1-2 tablespoons of maple syrup to achieve the right consistency.
- Tap the baking sheet carefully to flatten cookies instead of pressing down with a utensil to maintain their chewy texture.
- For extra flavor, allow browned butter to cool slightly but do not let it harden before mixing into the dough.
- Cookies are best enjoyed warm but are still delicious at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
