Brown Butter Maple Pretzel Cookies (Print Version)
Nutty brown butter and maple mingle with crunchy pretzels and melty chocolate chips for chewy, salty-sweet cookies.
# List of Ingredients:
→ Dairy & Eggs
01 - 1 cup unsalted butter
02 - 2 large eggs
03 - 1 large egg yolk
→ Sweeteners & Flavorings
04 - 1 cup light brown sugar, packed
05 - 1/4 cup pure maple syrup
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
08 - 2 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon fine sea salt
→ Add-ins
12 - 1 1/2 cups semisweet chocolate chips
13 - 1 cup mini salted pretzels, roughly chopped
14 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - In a medium saucepan over medium heat, melt the butter. Continue cooking while swirling occasionally until butter foams and develops a golden brown color and nutty aroma, about 5 to 7 minutes. Remove from heat and allow to cool for 10 minutes.
02 - In a large mixing bowl, whisk together the cooled brown butter, light brown sugar, granulated sugar, and maple syrup until well blended. Add eggs and egg yolk, one at a time, mixing thoroughly after each addition. Incorporate vanilla extract.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and fine sea salt until uniformly mixed.
04 - Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing.
05 - Gently fold in semisweet chocolate chips and chopped salted pretzels.
06 - Cover the dough and refrigerate for a minimum of 30 minutes or up to 24 hours to enhance flavor and texture.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon portions and arrange on prepared baking sheets, spacing each 2 inches apart.
09 - Bake for 11 to 13 minutes, until the edges are set and centers appear slightly underbaked. Cookies will continue to set as they cool.
10 - Immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The maple syrup and brown butter create a subtle, almost caramel-like note you won't find in classic cookies.
- Each bite is a fun contrast—crunchy, gooey, salty and sweet—that keeps people reaching for just one more.
02 -
- The first time I rushed the browning butter, the cookies tasted bland—patience gives the nutty flavor you need.
- I once forgot to chill the dough, and the cookies spread into thin puddles, so don't skip that step.
03 -
- Always brown more butter than you think you need—some evaporates, and you’ll want to scrape up every last drop of brown bits.
- If using dark chocolate, chop it roughly for gooey pools instead of perfect chips—it makes the batch feel homemade in the best way.