Brown Butter and Maple Cookies

As autumn settles in, I've found myself craving every fall flavor I can get. I'm ever thankful that Trader Joe's has me covered in this department, and I recently came home with shopping bags full of exclusively autumn treats. I picked up a jar of maple butter and couldn't resist immediately incorporating it into my baking line-up.

The rich, sweet notes of maple and the nutty depth of browned butter create an irresistible treat. These cookies capture the essence of the season—where cozy warmth meets a hint of indulgence. The caramel-like flavor of maple butter, with its distinct sweetness, is perfectly balanced by the complexity of brown butter, offering a layered experience in every bite. Whether enjoyed with a cup of tea or as a decadent fall treat, these cookies embody the richness of the season’s flavors, making them an ideal companion for crisp, breezy afternoons.

Ingredients:

• 1 cup browned butter

• 1 cup packed brown sugar

• 2 tablespoons molasses

• 6 tablespoons  maple butter

• 1 egg, at room temperature

• 2 teaspoons bourbon vanilla bean paste

• 2 1/3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon pumpkin pie spice

• 1 cup semi-sweet chocolate chips

• 1/2 cup caramel chips (for the cookie batter)

• 1/2 cup caramel chips (for drizzling on top)

Directions:

1. Make the browned butter by heating 2 sticks of butter on stove at medium to low heat until small brown flakes begin to form and there is a nutty aroma (5-10 minutes). Immediately pour into heat-safe bowl and chill for 20 minutes.

2. In one bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and pumpkin spice.

3. In another bowl, beat the cooled brown butter, brown sugar, molasses, and maple butter on medium-high speed for about 2 minutes.

4. Add the egg and vanilla bean paste, beating to combine.

5. Gradually add the flour mixture, to the wet ingredients until a dough forms.

6. Fold in the chocolate and caramel chips and form cookie dough balls that are 1-2 heaping tablespoons, depending on your preferred size. Chill the cookie dough in the fridge for at least an hour.

   • Alternatively, you can freeze the cookie dough balls and then defrost for ~20 minutes before baking.

7. When you're ready to bake, preheat your oven to 350°F and place cookies 2 inches apart on a baking sheet.

8. For minis, bake for 6-8 minutes. For larger cookies, bake for 9 to 11 minutes. Take them out as they look just slightly under-done but have a golden brown bottom.

9. Let the cookies cool on the sheet for 5 minutes, then transfer to wire racks to cool completely.

10. Once cooled, melt the remaining 1/2 cup of caramel chips and place into a piping bag. Cut a small hole at the tip of the bag, and drizzle on top of the cookies.

11. Let the caramel drizzle dry before storing and serving. Cheers!