Maple Brown Butter Cowboy Cookies With Caramel Swirl

Get ready to saddle up for the most incredible cookies you’ve ever tasted! These Maple Brown Butter Cowboy Cookies with Caramel Swirl are a delightful explosion of textures and flavors. We’re talking chewy, buttery, nutty, chocolatey, and oh-so-maple-y goodness, all swirled with a luscious homemade caramel. Inspired by the classic cowboy cookie, we’ve elevated this recipe with the rich depth of brown butter and the warm sweetness of pure maple syrup. These aren’t just cookies; they’re an experience. Perfect for a cozy night in, a potluck, or simply treating yourself (you deserve it!). Let’s dive into what makes these cookies so special, starting with the ingredients.

The Ingredient Roundup

• 115 g (½ cup) Unsalted Butter: The foundation of our flavor! We’re not just using any butter; we’re browning it. Browning the butter creates a nutty, toffee-like aroma and flavor that takes these cookies to the next level. Using unsalted butter allows us to control the salt content perfectly.
• 60 ml (¼ cup) Pure Maple Syrup: Forget the imitation stuff! Real maple syrup adds a complex sweetness and a distinctive flavor that complements the brown butter beautifully. Look for Grade A Dark Robust Taste for the most intense maple flavor.
• 100 g (½ cup) Dark Brown Sugar: Dark brown sugar provides a molasses-rich sweetness and contributes to the cookies’ chewy texture. The deeper flavor profile is essential for a truly satisfying cookie.
• 1 Large Egg (≈50 g): The egg binds the ingredients together and adds richness and structure to the cookie dough. Make sure it’s at room temperature for optimal emulsification.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: A touch of vanilla enhances all the other flavors and adds a warm, comforting aroma. Always opt for pure vanilla extract, not imitation.
• 150 g (1 ¼ cup) All-Purpose Flour: The structure builder! We’re using all-purpose flour for a classic cookie texture. Be careful not to overmix the dough once the flour is added.
• 30 g (¼ cup) Rolled Oats: Adding rolled oats gives these cookies a delightful chewy texture and a subtle nutty flavor, staying true to the cowboy cookie tradition.
• 30 g (¼ cup) Shredded Sweet Coconut: A touch of tropical sweetness and texture! The coconut adds another layer of complexity to the flavor profile.
• 80 g (½ cup) Halal-Certified Dark Chocolate Chips: Because what’s a cookie without chocolate? Dark chocolate chips provide a bittersweet counterpoint to the sweetness of the maple and brown sugar. Using halal-certified chocolate ensures inclusivity.
• 50 g (⅓ cup) Toasted Pecan Halves, Roughly Chopped: Toasting the pecans intensifies their nutty flavor and adds a satisfying crunch. Roughly chopping them ensures they’re evenly distributed throughout the cookies.
• ½ tsp Ground Cardamom: A secret ingredient! Cardamom adds a warm, aromatic spice that elevates the flavor profile and sets these cookies apart.
• ¼ tsp Sea Salt, Plus Extra Pinch for Garnish: Salt balances the sweetness and enhances all the other flavors. A sprinkle of flaky sea salt on top adds a beautiful visual contrast and a burst of flavor.

Substitutions & Variations

Want to customize these cookies? Here are a few ideas:

• Nuts: Feel free to substitute the pecans with walnuts, almonds, or macadamia nuts.
• Chocolate: Milk chocolate or white chocolate chips can be used in place of dark chocolate.
• Coconut: If you’re not a fan of coconut, you can omit it altogether.
• Spices: A pinch of cinnamon or nutmeg can be added along with the cardamom.

Let’s Bake: Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
2. Brown the Butter: Melt the 115g butter over medium heat in a light-colored saucepan (this helps you see the color change). Stir constantly. It will foam, then bubble, and finally turn a golden brown with a wonderfully nutty aroma – this takes about 4 minutes. Remove from heat immediately and let it cool slightly. Don’t walk away! Brown butter can burn quickly.
3. Make the Caramel Swirl: While the butter cools, prepare the caramel. In a small saucepan, combine 100g dark brown sugar, 30ml maple syrup, and 30g of the warm browned butter. Stir constantly over medium-low heat. The mixture will bubble and thicken into a glossy caramel in about 3 minutes. Remove from heat and let it thicken further, but keep it pourable. If it gets too thick, add a tiny splash of maple syrup.
4. Combine Wet Ingredients: In a large bowl, whisk together the cooled browned butter, 60ml maple syrup, the egg, vanilla extract, and ¼ tsp sea salt until everything is smooth and well combined. Ensure the butter isn’t *too* hot, or it might cook the egg.
5. Combine Dry Ingredients: In a separate bowl, sift together the 150g all-purpose flour, 30g rolled oats, 30g shredded sweet coconut, ½ tsp ground cardamom, and a pinch of sea salt. Sifting ensures a lighter texture and evenly distributes the cardamom. Stir to combine.
6. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix; overmixing develops gluten and can result in tough cookies.
7. Fold in Mix-Ins: Gently fold in the 80g dark chocolate chips, 50g toasted pecan halves, and the remaining ½ cup dark brown sugar. Folding preserves the airiness of the dough.
8. Shape & Swirl: Drop spoonfuls of dough (approximately 30g / 1oz) onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each cookie. Using a teaspoon, carefully swirl a thin line of the caramel mixture through the center of each cookie. Then, gently fold the dough over to partially encase the swirl – you want some caramel visible.
9. Bake to Perfection: Bake for 12-14 minutes, or until the edges are golden brown and the tops have a slight crackle. Rotate the baking sheets halfway through baking for even browning.
10. Cool & Finish: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While still warm, drizzle any remaining caramel swirl over the tops and sprinkle with a light pinch of flaky sea salt and extra toasted pecan pieces for added texture and flavor.

The Magic of Brown Butter & Maple

Brown butter isn’t just a flavor enhancer; it’s a transformation. The Maillard reaction, occurring when milk solids caramelize, creates a depth of nutty, toasty flavor that elevates these cookies beyond the ordinary. Paired with the warm, complex sweetness of maple syrup, it creates a flavor profile that’s both comforting and sophisticated. The combination of brown butter and maple also contributes to the cookies’ chewy texture.

Choosing the Right Maple Syrup

Not all maple syrups are created equal! For the best flavor, opt for 100% pure maple syrup, preferably Grade A Dark Robust Taste. This grade has a more pronounced maple flavor that will really shine through in the cookies. Avoid “pancake syrup” which is often made with high fructose corn syrup and artificial flavors.

Toasting the Pecans: Why It Matters

Don’t skip toasting the pecans! Toasting brings out their natural oils, intensifying their flavor and adding a delightful crunch. You can toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, or in the oven at 175°C (350°F) for 8-10 minutes. Watch them carefully to prevent burning.

Storing Your Cowboy Cookies

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Let them thaw completely before enjoying.

Frequently Asked Questions

Can I substitute the pecans?

Yes! Walnuts or even macadamia nuts would be delicious substitutes.

Can I make these gluten-free?

You can try using a 1:1 gluten-free all-purpose flour blend, but the texture may be slightly different.

How do I prevent the caramel from running off?

Make sure the caramel isn’t too hot when you swirl it into the dough. Letting it cool slightly will help it stay put.

These Maple Brown Butter Cowboy Cookies with Caramel Swirl are a true treat! Their complex flavors and satisfying texture are sure to impress. Don’t forget to save this recipe to Pinterest for later inspiration!

Maple Brown Butter Cowboy Cookies With Caramel Swirl

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• Author: Amanda Miller
• Total Time: 34 minutes
• Yield: 24 cookies 1x
• Diet: General

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Description

These Maple Brown Butter Cowboy Cookies with Caramel Swirl offer a delightful combination of chewy, buttery, nutty, and chocolatey flavors, elevated by rich brown butter and pure maple syrup. They’re perfect for a cozy treat or special occasion.

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Ingredients

Scale 1x2x3x

• 115 g (½ cup) Unsalted Butter, browned
• 60 ml (¼ cup) Pure Maple Syrup, Grade A Dark Robust Taste
• 100 g (½ cup) Dark Brown Sugar
• 1 Large Egg (≈50 g), room temperature
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract
• 150 g (1 ¼ cup) All-Purpose Flour
• 30 g (¼ cup) Rolled Oats
• 30 g (¼ cup) Shredded Sweet Coconut
• 80 g (½ cup) Halal-Certified Dark Chocolate Chips
• 50 g (⅓ cup) Toasted Pecan Halves, chopped
• ½ tsp Ground Cardamom
• ¼ tsp Sea Salt, plus extra for garnish

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Instructions

1. Brown the Butter: Melt and cook butter until golden brown and nutty (≈4 minutes), then cool.
2. Make Caramel Swirl: Combine sugar, maple syrup, and butter; cook until glossy and thickened (≈3 minutes).
3. Combine Wet Ingredients: Whisk together butter, maple syrup, egg, vanilla, and salt.
4. Combine Dry Ingredients: Sift together flour, oats, coconut, cardamom, and salt.
5. Combine Mixtures: Gradually add dry to wet, mixing until just combined.
6. Fold in Mix-Ins: Gently fold in chocolate chips and pecans.
7. Shape & Swirl: Drop spoonfuls of dough and swirl with caramel; partially encase swirl.
8. Bake to Perfection: Bake at 175°C (350°F) for 12-14 minutes, rotating halfway.
9. Cool & Finish: Cool on sheets, then rack; drizzle with caramel and sprinkle with salt/pecans.

Notes

For best results, use browned butter and pure maple syrup. Don’t overmix the dough to avoid tough cookies. Toasting pecans enhances their flavor.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg

Keywords: cookies,maple,brown butter,caramel,pecan,chocolate,baking,dessert