Can I use salted butter?

You can, but reduce the added salt in the recipe to ½ tsp to account for the salt in the butter.

My brown butter won’t solidify. What do I do?

If it’s too warm, place the bowl in the refrigerator for 10-minute intervals, stirring in between, until it reaches a soft, spreadable consistency.

Yes, but it will require some elbow grease. Use a sturdy wooden spoon and really cream the butter and sugars well.

Soft, chewy cookies flavored with nutty brown butter and sweet maple syrup for a cozy, fall-inspired treat.

Scale

1. Brown the butter in a saucepan over medium heat until golden and fragrant. Cool for 15 minutes.
2. Whisk brown sugar, maple syrup, and the cooled brown butter until smooth.
3. Add egg and vanilla and whisk until combined.
4. Stir together flour, baking soda, baking powder, and salt in a separate bowl.
5. Add dry ingredients to the wet mixture and mix just until a dough forms.
6. Chill dough for 30 minutes for thicker cookies.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop 1–2 tablespoon portions of dough onto the baking sheets. Sprinkle with coarse sugar or flaky salt if desired.
9. Bake for 10–12 minutes or until edges are set and lightly golden.
10. Cool on the pan for 5 minutes before transferring to a rack.

Keywords: brown butter cookies, maple cookies, fall baking