Description
If you’re craving something sweet, soft, and packed with cozy fall flavor, these Chewy Brown Sugar Maple Cookies are about to become your new obsession. Imagine biting into a perfectly golden cookie—crispy on the edges, irresistibly chewy in the center, and bursting with the deep, caramel-like sweetness of brown sugar and pure maple syrup. It’s comfort food in cookie form, and the best part? You don’t need to be a pro baker to make them!
These cookies are perfect for lazy weekends, late-night cravings, or when you just need a little edible hug. They’re quick to whip up, made with simple ingredients, and guaranteed to make your kitchen smell absolutely heavenly.
Ingredients
- 2 cups all-purpose flour – the base that gives your cookies structure.
- 1 teaspoon baking soda – ensures your cookies puff up just the right amount.
- ½ teaspoon salt – enhances all that sweet maple goodness.
- ¾ cup unsalted butter (room temperature) – creates that melt-in-your-mouth texture.
- 1 cup packed brown sugar – brings moisture and deep caramel flavor.
- ¼ cup granulated sugar – balances the sweetness and adds a slight crisp edge.
- 1 large egg – binds everything together for the perfect chewy bite.
- ½ cup pure maple syrup – the star of the show, rich and aromatic.
- 1 teaspoon vanilla extract – rounds out the flavors beautifully.
Instructions
Step 1: Prep the oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies don’t stick and bake evenly.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This makes sure your leavening agent is evenly distributed, so every cookie rises perfectly.
Step 3: Cream the butter and sugars
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until the mixture turns light and fluffy—about 2–3 minutes. This step creates tiny air pockets that make your cookies soft yet chewy.
Step 4: Add the wet ingredients
Mix in the egg, maple syrup, and vanilla extract until smooth. You’ll notice the batter smells amazing at this point—like pure autumn in a bowl!
Step 5: Combine everything
Slowly add the dry ingredients into your wet mixture, stirring just until the flour disappears. Don’t overmix—this keeps the cookies soft and tender.
Step 6: Scoop and bake
Scoop out rounded tablespoons of dough (or use a cookie scoop for uniformity) and drop them onto the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges turn golden while the centers still look a little soft.
Step 7: Cool and enjoy
Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. Then grab one (or three) while they’re still warm—they’re at peak gooey perfection right out of the oven.
Notes
- Use room-temperature butter – it creams better and traps air, making your cookies soft yet chewy.
- Don’t overmix the dough; it can make the cookies tough.
- Watch your bake time closely. Slightly underbaking gives you that signature chewy texture.
- Chill the dough for 20–30 minutes before baking if your kitchen is warm—this helps prevent excessive spreading.
Nutrition
- Serving Size: 1 cookie (36g)
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg