Hey There, Cookie Adventurers!

Picture this: It’s crisp fall afternoon. Golden light streams through the window as you pull a tray of cookies from the oven – deep amber edges hugging melty chocolate pools, pecans toasting like little flavor nuggets. Then comes the magic: a drizzle of warm maple glaze that seeps into every nook before getting crowned with flaky sea salt. That first bite? Pure autumnal joy that makes your shoulders relax and your taste buds throw a gratitude parade. These Maple Glazed Apple Butter Chocolate Chip Cookies aren’t just sweets; they’re edible hugs for your soul.

I created these beauties during my annual “Apple Orchard Haul” frenzy (you know, when you buy 10 pounds of apples with wildly ambitious plans). That jar of homemade apple butter was begging to play with chocolate, and friends? The chemistry is unreal. We’re talking chewy centers from rich dark brown sugar, cozy spice whispers from cinnamon, that addictive apple butter tang, and pockets of chocolate that stay gloriously gooey. The maple glaze? It’s not just pretty – it adds buttery depth that makes these NEXT LEVEL. Whether you’re baking for a cozy night in, gifting to your favorite humans, or sneaking midnight treats straight from the cookie jar (no judgment!), these are about to become your new fall obsession. Ready to make some magic? Let’s grab our whisks!

My Apple Orchard Epiphany

This recipe was born from pure, sticky serendipity! Last October, my bestie Zoe and I went full “fall fantasy” at Miller’s Orchard. We picked SO many apples our trunk groaned. After making pies, crisps, and sauce, I still had a mountain left. Enter: experimental apple butter! I slow-cooked those beauties with cinnamon sticks and a splash of cider until it transformed into this deep, caramelized spread.

Later that week, I was craving chocolate chip cookies but wanted that orchard magic to linger. I boldly swapped some butter for my homemade apple butter, tossed in pecans because they just *belong* with apples, and drizzled maple syrup from Miller’s farm stand on top for good measure. When Zoe came over and bit into one fresh from the oven, her eyes got HUGE. “Clara. WHAT is this sorcery?! It tastes like a bonfire party in my mouth… but fancy!” That messy kitchen experiment became an instant legend in our circle. Now, every time I smell these baking, I’m back in that sunny orchard kitchen, covered in apple peels and laughing with Zoe – proof that the best recipes often start with happy accidents and great friends.

Maple Glazed Apple Butter Chocolate Chip Cookies

Author: clarawhitmore
Total Time: 1 hr
Yield: 48 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Soft, chewy cookies infused with apple butter, rich brown sugar, and maple syrup, studded with chocolate chips and pecans, then finished with a buttery maple glaze and a sprinkle of flaky sea salt for the perfect fall treat.

Ingredients

Scale

2 cups (4 sticks) salted butter, room temperature
2 cups dark brown sugar
1/2 cup maple syrup
1/2 cup apple butter
2 large eggs, room temperature
4 tsp vanilla extract
4 2/3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp kosher salt
2 cups semisweet or dark chocolate chips
1 cup chopped pecans (optional)
Maple Glaze: 1/2 cup salted butter, melted; 1/4 cup maple syrup; 1 cup powdered sugar
Flaky sea salt, for garnish

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter and brown sugar until light and fluffy.
Beat in maple syrup, apple butter, eggs, and vanilla extract until combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually mix dry ingredients into wet ingredients until just combined.
Fold in chocolate chips and pecans (if using).
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake 10–12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
For glaze: whisk together melted butter, maple syrup, and powdered sugar until smooth. Drizzle over cooled cookies and sprinkle with flaky sea salt.

Notes

For a stronger maple flavor, use dark maple syrup.
Apple butter should be thick to avoid excess spreading.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Let glaze set before stacking cookies.

Prep Time: 20 mins
Cook Time: 12 mins per batch
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 105mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: apple butter cookies, maple glazed cookies, fall cookie recipe, chocolate chip pecan cookies, soft chewy cookies

Your Flavor Toolkit

Makes ~48 glorious cookies

Cookie Dough:

2 cups (4 sticks) salted butter, room temp: The backbone of chewiness! Room temp is KEY for easy creaming. If using unsalted, add ¼ tsp extra salt to the dough.
2 cups dark brown sugar: This molasses-rich wonder gives deep caramel notes and that perfect chew. Light brown sugar works in a pinch but won’t be as complex.
½ cup pure maple syrup: Grade A amber is my fave – it’s liquid gold! Avoid pancake syrup (too thin/artificial).
½ cup apple butter: The secret weapon! Adds moisture, subtle tang, and autumn vibes. Homemade or store-bought both work (choose unsweetened if possible).
2 large eggs, room temp: Helps bind everything. Room temp eggs incorporate better!
4 tsp vanilla extract: Use the real stuff – it amplifies all the cozy flavors.
4 ⅔ cups all-purpose flour: The foundation. Spoon & level into your cup to avoid dense cookies!
2 tsp baking soda: Our leavening hero for just the right puff.
1 tsp ground cinnamon: Warmth without overwhelming. Saigon cinnamon is extra fragrant!
1 tsp kosher salt: Balances sweetness and enhances flavors. If using table salt, reduce to ¾ tsp.
2 cups semi-sweet chocolate chips: The classic! I love a mix of chips and chopped chocolate bars for pools of melty goodness.
1 cup finely chopped pecans: Toasty crunch heaven. Walnuts work too, or omit for nut-free!

Maple Glaze:

8 tbsp (1 stick) salted butter: Creates a rich, luscious base for the glaze.
⅔ cup pure maple syrup: Reinforces that beautiful maple flavor throughout.
1–1½ cups powdered sugar: Start with 1 cup, then add more for desired thickness. Sift it to avoid lumps!
Flaky sea salt, for topping: Maldon is my ride-or-die. That salty crunch against the sweet is EVERYTHING.

Let’s Bake Some Joy!

Preheat & Prep: Crank your oven to 350°F (175°C). Pro Tip: Use an oven thermometer! Most ovens run hot/cold. Line baking sheets with parchment paper – no sticking and easy cleanup. (This dough is rich, so parchment prevents burnt bottoms!).
Creamy Dreams: In a large bowl, beat the room temp butter, dark brown sugar, maple syrup, and apple butter with an electric mixer (or stand mixer) for 2-3 minutes until it’s super light, fluffy, and looks like caramel clouds. Don’t rush this! Creaming incorporates air = chewy texture.
Egg-cellent Addition: Add the eggs one at a time, beating well after each until fully blended. Scrape down the bowl! Mix in the vanilla. Your batter should be gloriously smooth and fragrant now.
Dry Team Unite: In a separate bowl, whisk together the flour, baking soda, cinnamon, and kosher salt. Chef Hack: Whisking = no sifter needed and ensures even distribution of baking soda (no bitter pockets!).
Gentle Merging: Gradually add the dry ingredients to the wet ingredients, mixing on LOW speed just until no flour streaks remain. Critical Tip: Overmixing develops gluten = tough cookies. A few tiny flour flecks are okay – they’ll disappear when you add chips/nuts!
Fold in the Fun: Using a sturdy spatula, gently fold in the chocolate chips and chopped pecans until evenly distributed. Admire that chunky, promising dough!
Scoop & Space: Use a medium cookie scoop (about 1.5 tbsp) to drop dough mounds onto prepared sheets, spacing them 2 inches apart. Why? They spread! For thicker cookies, chill scooped dough 15 mins before baking.
Bake to Perfection: Bake for 10-12 minutes. Watch Closely: They’re done when edges are golden brown and set, but centers still look slightly soft and puffed. Trust me, they firm up as they cool! Rotate pans halfway for even baking.
Cooling Patience: Let cookies cool on the baking sheet for 5 minutes (they’re still setting!). Then transfer to a wire rack to cool COMPLETELY before glazing. Warm cookies = melted glaze mess!
Make the Magic Glaze: While cookies cool, melt the butter and maple syrup together in a small saucepan over medium-low heat, stirring constantly. Once melted and combined, remove from heat. Whisk in 1 cup of sifted powdered sugar until smooth. Want it thicker? Add more powdered sugar, 2 tbsp at a time. Let it cool slightly (it thickens as it cools).
Drizzle & Dazzle: Using a spoon or piping bag, drizzle the slightly warm glaze over the completely cooled cookies. Immediately sprinkle with flaky sea salt. That salt isn’t just pretty – it makes the flavors SING!

Sharing is Caring (But No Shame in Solo Sessions!)

These cookies are stars on their own, piled high on a rustic wooden board or a vintage cake stand. For maximum cozy points, serve them slightly warm (pop a glazed cookie in the microwave for 5 SECONDS!) alongside a cold glass of oat milk or a steaming mug of spiced chai. They’re perfect for:

Cookie Swap Glory: Box them up in cellophane bags tied with twine – instant edible gifts!
Dessert Board Centerpiece: Pair with sharp cheddar slices and sliced apples for a sweet-salty masterpiece.
The Ultimate Ice Cream Topper: Crumble one over vanilla bean ice cream. You’re welcome.

Make Them Your Own!

Love playing with flavors? Try these fun spins:

Nutty or Not: Swap pecans for walnuts, toasted hazelnuts, or pepitas for nut-free crunch.
Chocolate Chameleon: Use dark chocolate chunks for intense richness, white chocolate for contrast, or butterscotch chips for a caramel twist.
Spice It Up: Add ¼ tsp ground cardamom or ginger to the dry ingredients for extra warmth.
Gluten-Free Friends: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). Results are slightly more delicate but delicious!
Vegan Vibes: Use plant-based butter sticks, flax eggs (2 tbsp ground flax + 5 tbsp water, set 5 mins), vegan chocolate chips, and skip the glaze or use coconut oil + maple syrup + powdered sugar.

From My Kitchen to Yours

These cookies have seen some evolution! Batch #1 was delicious but spread into giant lace cookies (hello, butter too warm!). Batch #3 had a glaze so thick it looked like frosting (still ate them all, obviously). The key lessons? Room temp ≠ melted butter, and letting the glaze cool slightly is crucial for those perfect drips.

A funny kitchen confession: I once accidentally used smoked sea salt for topping. It was… interesting! Think campfire s’mores meets apple pie. My neighbor Ted loved it, but my partner dubbed it “the bacon cookie incident.” Stick to flaky Maldon! These cookies are now my go-to for book club and “I need a hug” days. They freeze beautifully too – I stash unbaked dough balls for emergency cookie cravings. Seeing your recreations on Instagram (#UnknownKitchenAdventures) makes my day – keep tagging me in your messy, glorious baking triumphs!

Cookie SOS: Your Questions Answered

Q: My cookies spread like pancakes! What happened?
A: Usually culprit #1: Butter was too warm/almost melted. Ensure it’s cool room temp (around 65°F – your finger should leave a slight indent). Culprit #2: Hot baking sheets. Let pans cool completely between batches. Culprit #3: Overcrowding – they need space to puff! Chilling dough 15-30 mins pre-bake helps too.

Q: Can I use store-bought apple butter? Any specific kind?
A: Absolutely! Look for unsweetened or minimally sweetened varieties for best flavor control. Avoid anything labeled “apple sauce” – it’s too thin.

These Apple Butter Cookies combine warm spice, tender texture, and a just-right glaze for the ultimate comfort bake. Whether you go classic, gluten-free, or vegan, they’re a guaranteed hit—from casual coffee breaks to festive gatherings. Keep a stash of dough in the freezer, and you’ll be ready for cookie cravings or surprise guests in minutes.