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Sweet, chewy, and a little nutty in all the best ways, these maple cookies with maple icing are made with rich brown sugar, butter, maple syrup, and a whisper of vanilla.

The kitchen fills with that unmistakable warm, toasty aroma—the kind that makes people wander in asking, “What smells so good?” And then they stay. Because you’ve got soft, golden cookies and a glossy maple glaze to drizzle (or, let’s be honest, slather).

There’s something about maple that says, “Put on your comfiest flannel and stay a while.” These cookies are no exception. They’re tender and golden, with that slightly crisped edge that gives way to a chewy center. The maple icing? It’s got a caramel-like hug going on, and it sets into the prettiest glossy sheen. Perfect for sharing over coffee, sneaking with tea, or sandwiching around whipped cream if you’re feeling extra fancy (or indecisive).

Why You’ll Love this Maple Cookies with Maple Icing

If you lean into baked goods that toe the line between cozy and impressive, these are gonna earn a permanent spot in your rotation.

• Soft and chewy cookie texture: Thanks to egg yolks and brown sugar, you get that bakery-style tenderness with a hint of caramel chew.
• Layered maple flavor: With syrup in both the dough and the icing, maple doesn’t just show up—it moves in.
• No strange ingredients needed: You probably have everything already. And if not, a quick dash to the store sorts it.
• Make-ahead friendly: The dough chills beautifully overnight, which means you can prep today and bake tomorrow.
• Optionally nutty: Pecans are totally invited but not mandatory. If you skip them, the cookies still shine.
• Simple to decorate: The icing sets fast and smooths out small cookie flaws, so no one needs to know your dough was slightly lopsided.

Ingredient Notes

Nothing wild here—just pantry basics teaming up with a bottle of real maple magic. Here’s a rundown of what’s what:

• All-purpose flour: The base that keeps things sturdy but soft. Do not overmix once it’s in, or your cookies might throw a (chewy) tantrum.
• Baking soda: Gives just enough lift without turning these into puffy domes. Think gently risen and golden, not cakey.
• Salt: Just a bit to balance all that sugary goodness. Don’t skip it. Seriously.
• Unsalted butter: You’ll want it softened for the dough and melted for the icing. It brings richness and helps that perfect spread.
• Brown sugar: For depth and moisture. It keeps the cookies chewy and gives the icing a toffee-like background.
• Egg + extra yolks: The extra richness from more yolks equals that soft-in-the-middle dream cookie texture.
• Pure maple syrup: Please, the real stuff. It’s the heart of the flavor—no maple-flavored corn syrup here.
• Whole milk: Helps bind the dough and later, thins the icing just enough for a pourable consistency.
• Vanilla extract: It quietly boosts the maple and brown sugar flavors. You’ll notice when it’s missing.
• Chopped pecans (optional): They bring a gentle crunch and toasty flavor. Totally skippable, but lovely if you like a nutty twist.
• Powdered sugar: For the icing. Makes it smooth and spreadable. Sift it if it’s lumpy—trust me.

How To Make This Maple Cookies with Maple Icing

You won’t need a mixer all the way through—just at the start to cream butter and sugar. After that, it’s mostly good ol’ hand stirring and cookie-sheet patience.

• Mix your dry ingredients: In one bowl, stir together the flour, baking soda, and salt. It’s your basic dry mix—just make sure it’s even so there are no surprise baking soda spots.

• Cream the butter and sugar: Grab a large mixing bowl and beat the softened butter with the brown sugar until it looks light and fluffy. This part adds air and makes everything extra tender. Don’t rush it.

• Add wet stuff gradually: Beat in the egg first, then the extra yolks, followed by the maple syrup, milk, and vanilla. It’ll look a bit messy at first, but it smooths out. If it smells like French toast batter, you’re doing it right.

• Fold in the dry ingredients: Do this in two batches so you’re not flinging flour all over the kitchen. If you’re using pecans, toss them in with the second scoop of flour.

• Chill the dough: Cover and refrigerate for at least 2 hours. Overnight is even better, if you’re a planner. This helps the dough firm up and the flavors settle in.

• Scoop and bake: When ready, drop 2-tablespoon portions of chilled dough onto parchment-lined baking sheets. Give them room—at least 2 inches between. Bake at 350°F for 10–12 minutes. Edges should be barely golden, centers soft-looking. Let them cool for a bit on the tray before transferring to a rack.

• Make the maple icing: In a small saucepan, melt the butter and brown sugar over medium heat and whisk constantly until it boils. Let it bubble for 2 minutes, then remove from heat. Let it cool 10–15 minutes so you don’t scorch the milk.

• Whisk in the good stuff: Add maple syrup, milk, and a pinch of salt, then stir in powdered sugar a bit at a time until it hits pourable perfection. Thin it, if needed, with more milk (one teaspoon at a time).

• Drizzle or spread: Work quickly—the icing sets fast. I like using the back of a spoon and going for a gentle swirl. Rustic chic at its finest.

Storage Options

Once the icing has set (usually within 30 minutes), you’re good to store these guys.

On the countertop, they’ll stay fresh in an airtight container for 2–3 days. After that, they get a little crisp around the edges—not bad, but not peak chewy either.

If you’re planning to make a batch ahead, you can refrigerate the baked cookies (with or without icing) for up to 5 days. I separate layers with a bit of parchment so they don’t stick together. The texture holds up surprisingly well.

And yes, you can freeze them! Either freeze the dough balls for future baking adventures, or freeze the fully baked (and cooled) cookies before icing. Just thaw on the counter, add icing, and voilà. If you’re freezing already-iced cookies, freeze them on a tray until solid, then pack them in layers between wax paper in a container.

Variations and Substitutions

You can totally riff on these depending on your pantry situation or just what you’re in the mood for. Let’s play.

• Gluten-free mix: Use a good 1:1 GF flour blend with xanthan gum. The texture’s slightly different but still super satisfying.
• Use walnuts instead of pecans: For a slightly earthier flavor. Or go wild and stir in toasted hazelnuts.
• Add cinnamon or nutmeg: Warm spices play so well with maple. Even a splash of spiced rum in the icing wouldn’t be mad.
• Skip the icing: They stand up beautifully solo (especially with a crunchier edge). Or dust with powdered sugar if you want a little flair.
• Swap butter for browned butter: Just slightly browned butter in the cookie base will deepen the nuttiness and up the maple richness.
• Fold in crushed cornflakes: Sounds weird, but trust me. It adds amazing crunch without overpowering things. Like edible autumn gravel (in a good way).

What to Serve with Maple Cookies with Maple Icing

If you’re going all in on maple vibes (as one does), these cookies vibe well with cozy drinks and simple add-ons.

• A piping hot mug of cinnamon tea or fresh-brewed coffee. Not groundbreaking, but sometimes it’s the obvious choices that deliver, right? The warm bitterness balances all that sweet maple goodness.

• For a brunch tray, serve these alongside fruit and yogurt. If I’m being totally honest, I’ve had one with a smear of cream cheese and… wow. It’s basically dessert-meets-bagel.

• Stack ‘em for dessert with a scoop of vanilla ice cream (or even better, try these peanut butter banana ice cream sandwiches if you’re riding the cozy-sweet train).

• Want them to feel more polished? Add to a dessert board with grapes, dark chocolate bark, and mini muffins (possibly bacon basil cornbread muffins for an herby-savory counterpoint).

Frequently Asked Questions

Maple Cookies with Maple Icing

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Chilling Time 2 hours hrs

Total Time 3 hours hrs

Sweet, chewy, and a little nutty in all the best ways, these maple cookies with maple icing are made with rich brown sugar, butter, real maple syrup, and a whisper of vanilla. The cookies are tender and golden with a chewy center, while the glossy maple icing sets into a pretty sheen. Perfect for cozy gatherings, sharing with coffee, or sandwiching around whipped cream for a treat.

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24 cookies

Ingredients

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For the Cookies

• ▢ 2 1/4 cups (280 g) all-purpose flour
• ▢ 3/4 tsp (3.5 g) baking soda
• ▢ 1/2 tsp (3 g) salt
• ▢ 3/4 cup (170 g) unsalted butter softened
• ▢ 1 cup (220 g) brown sugar packed
• ▢ 1 large egg room temperature
• ▢ 2 egg yolks room temperature
• ▢ 1/3 cup (80 ml) pure maple syrup
• ▢ 2 tbsp (30 ml) whole milk
• ▢ 2 tsp (10 ml) vanilla extract
• ▢ 1/2 cup (55 g) chopped pecans optional

For the Maple Icing

• ▢ 2 tbsp (28 g) unsalted butter melted
• ▢ 2 tbsp (28 g) brown sugar packed
• ▢ 3 tbsp (45 ml) pure maple syrup
• ▢ 2 tbsp (30 ml) whole milk plus more as needed
• ▢ 1/8 tsp (1 g) salt
• ▢ 1 cup (120 g) powdered sugar sifted if lumpy

Equipment

• ▢
  Mixing bowls
• ▢
  Saucepan
• ▢
  Electric mixer
• ▢
  Baking sheet
• ▢
  Parchment paper
• ▢
  Wire rack
• ▢
  Spoon or Cookie Scoop

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Instructions

 

1. Mix your dry ingredients:
   In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Cream the butter and sugar:
   In a large bowl, use a mixer to beat softened butter and brown sugar until light and fluffy, about 2–3 minutes.
3. Add wet ingredients:
   Beat in the egg, then egg yolks, one at a time; mix in the maple syrup, milk, and vanilla until fully combined.
4. Combine wet and dry:
   Fold dry ingredients into wet in two additions. If using pecans, fold them in with the last addition.
5. Chill the dough:
   Cover and refrigerate dough for at least 2 hours (or overnight for best flavor and texture).
6. Bake:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tbsp portions of chilled dough on sheets, leaving 2 inches between. Bake 10–12 minutes until edges are just golden and centers look slightly soft. Cool briefly on tray, then transfer to a rack.
7. Make the maple icing:
   In a small saucepan, melt butter and brown sugar over medium heat, whisking, until it boils. Let bubble for 2 minutes, then remove from heat. Cool 10–15 minutes.
8. Add maple syrup, milk, and salt; whisk well. Gradually whisk in powdered sugar until icing is smooth and pourable (thin further with milk if needed, a teaspoon at a time).
9. Ice the cookies:
   Drizzle or spread icing over cooled cookies. Allow to set for about 30 minutes before serving or storing.

Notes

Storage: Store in an airtight container up to 3 days at room temp, or up to 5 days in the refrigerator. Cookies (baked or unbaked dough) can be frozen—thaw before icing.
Make-ahead: Dough can be prepared up to 48 hours ahead and chilled.
Variations: Swap pecans for walnuts, add cinnamon, use browned butter, or fold in a handful of crushed cornflakes for crunch!

Nutrition

Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 71mg | Potassium: 43mg | Sugar: 15g | Vitamin A: 205IU | Calcium: 24mg | Iron: 0.6mg

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Buttery, chewy, and crunchy all at once, these toffee bars are layered with brown sugar, chocolate, and milky caramel. Grab butter, flour, and some good toffee bits—you’re in for a treat.

Imagine walking into a kitchen that smells like warm brown sugar and melted chocolate. That golden, toasty aroma wraps around you like a cozy sweater that’s just a tad snug after dessert. That’s the vibe these toffee bars give off. They’ve got a cookie-meets-candy personality going on, with just enough chew and crunch to keep things interesting.

You bake the base, let the chocolate do its melty thing, and (if you’re in a caramel kind of mood) drizzle and swirl until your kitchen counter gets just a little sticky. They’re casual enough for a snack-but-not-a-snack moment, yet fancy enough for gifting, or for hoarding in the fridge and pretending you forgot about them. Speaking of which…

Why You’ll Love this Toffee Bars Recipe

These bars don’t need a sales pitch—they win people over by simply existing. But if you’re on the fence (which, fair), here’s why they earn their spot on the treat tray.

• Ridiculously simple to make: You just squish, smear, melt, and drizzle. The oven basically does the hard part.
• Versatile toppings: Chocolate, pecans, finished with a scatter of toffee bits… or skip the nuts if they’re not your thing.
• Optional caramel swirl: Because sometimes, chocolate isn’t enough. (Yes, I said it.)
• Buttery shortbread base: It’s crumbly without being dry, and it smells like someone loves you deeply.
• Great make-ahead treat: These bars actually get better once they chill, especially if you’re going for those lovely clean cuts.

Ingredient Notes

These bars don’t try to be mysterious. Here’s the lowdown on what goes into them and a few little tricks along the way.

• Unsalted butter: Soften it at room temp—it’s the only way to get that creamed, whipped texture with brown sugar that makes the crust plush and tender.
• Packed brown sugar: This adds that deep, almost caramelly sweetness. Light or dark both work, depending on how molassesy you feel.
• Egg yolk: Just one! It binds everything with a richness that a whole egg would overpower.
• Vanilla extract: Go for real vanilla if you can—it brings out the warmth of the sugar and chocolate.
• All-purpose flour: Standard flour does the job here. Don’t overmix though, or it might get a bit too tough.
• Salt: Just enough to balance the sweet—it’s subtle, but don’t skip it.
• Milk chocolate chips: They melt beautifully into a glossy layer. Semi-sweet works too, but milk chocolate vibes really well with the toffee.
• Toffee bits: These little guys add crackle and a buttery crunch. The kind in the baking aisle is perfect.
• Chopped pecans (optional): Toast ’em first if you’re using them. They add a roasty flavor and a satisfying chew.
• Chewy caramel candies + heavy cream (optional): This combo turns into a pourable caramel you’ll want to sneak by the spoonful. Try brands like Werther’s for easy melting.

How To Make This Toffee Bars Recipe

This whole process is un-fussy and smells absolutely ridiculous in the best way. Like, “why does my kitchen smell like a toffee-scented candle” kind of good.

• Prep your baking pan and oven: First, line a 9×13-inch pan with parchment. This makes for easy clean-up and even easier lifting later. Preheat to 350°F and let it buzz while you prep the dough.

• Mix up the base layer: Grab a large bowl and beat the softened butter with the brown sugar using a hand mixer. You’re aiming for fluffy and light, which should take 2 to 3 minutes. Add the egg yolk and vanilla, and beat again for a few seconds until it melds. At this point, your kitchen is already smelling like cookies, and we haven’t even baked yet.

• Add dry ingredients: Stir in the flour and salt with a spatula. Don’t use the mixer here—it’ll overwork the dough and ruin the texture. The dough will look crumbly and weirdly dry, but that’s exactly right.

• Press and bake: Take that crumbly dough and press it into the pan with your hands or the back of a measuring cup. Get it nice and even. Bake for 20 to 25 minutes, or until the edges get a pale golden tan.

• Caramel or chocolate topping—your call: Once it comes out of the oven, move quickly. If you’re going the caramel route, melt the caramels and cream in the microwave (go slow—30-second bursts, stir often) until smooth and pourable. Spread over the hot crust. If you’re leaning into just chocolate, sprinkle the chips right onto the hot crust instead. Let them sit and soften for a few minutes, then spread into a glossy layer.

• Add the final crunchies: Sprinkle on the toffee bits and pecans while the chocolate or caramel is still melty, so they’ll stick. Then let the whole pan cool just until you can’t stand to wait anymore.

• Chill and slice: Once it’s all set (fridge helps speed this up), slice into squares. For super clean edges, pop the whole tray in the fridge for about 30 minutes before cutting.

Storage Options

These toffee bars actually have an ideal personality for make-ahead situations. Store them in the fridge or freezer, and they hold up beautifully.

If you’re keeping them on the counter, make sure it’s not too warm in the kitchen—chocolate gets moody and melty. In a sealed container, they’ll be fine at room temp for up to 3 days, though I prefer sticking them in the fridge where they stay firm and the flavors settle in even more.

They’re very freezer-friendly too. Slice them first, then layer with parchment or wax paper between tiers in an airtight container. When the day calls for one (or four), let a bar sit out at room temp for about 15 minutes, or eat it cold if you’re into that whole “straight from the freezer” thrill like I am.

Variations and Substitutions

There’s room to play here. These bars are forgiving and open to interpretation—just like a good playlist.

• Nut-free version: Skip the pecans entirely if needed. You can add a few extra toffee bits for that same crunch vibe.
• Dark chocolate chips: If milk’s too sweet for your tastes, try dark or semisweet chips for a bit more bite.
• Add sea salt flakes: A tiny sprinkle on top right after baking? Chef’s kiss. Contrasts beautifully with the sweetness.
• Use graham flour or oat flour: For a slightly rustic twist, swap a quarter of the flour with oat or graham. It makes it a little nuttier.
• Make it s’mores-inspired: Layer mini marshmallows under the chocolate chips before melting. They’ll get gooey, toasty, and ridiculous in a good way.

What to Serve with Toffee Bars

These are lovely solo, but pairing them with something cozy (or zippy) makes them even more special.

• A cold glass of milk or a mug of coffee (your vibe decides): The richness in the bars meets its match in something palate-cleansing. Especially if you lean into the optional caramel drizzle—it gets sticky-sweet fast.

• Vanilla bean ice cream: It melts slightly over a chilled bar and turns into this dreamy warm-cold-dessert combo. Total overachiever move.

• A savory meal first: Balance these sweet bites after dinner. Something crisp like pan-seared cod with rainbow chard or even a cozy fall dinner smooths the way in.

• A party platter moment: Stack squares between layers of parchment and pair with salty snacks (pretzels, nuts, maybe even bacon basil cornbread muffins if you’re feeling brunchy). Sweet and savory is always a hit.

Frequently Asked Questions

Buttery Chocolate Toffee Bars

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Chilling Time 30 minutes mins

Total Time 50 minutes mins

Buttery, chewy, and crunchy all at once, these toffee bars are layered with brown sugar, chocolate, and milky caramel. With a cookie-meets-candy personality and just the right balance of chew and crunch, these bars are the treat you’ll want to hoard in your fridge.

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24 bars

Ingredients

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Shortbread Base

• ▢ 1 cup (227 g) unsalted butter softened to room temperature
• ▢ 1 cup (200 g) packed brown sugar light or dark
• ▢ 1 large egg yolk
• ▢ 1 tsp (5 ml) vanilla extract
• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1/2 tsp (2.5 ml) salt

Toppings

• ▢ 1 1/2 cups (255 g) milk chocolate chips or semisweet or dark if preferred
• ▢ 1 cup (160 g) toffee bits like Heath baking bits
• ▢ 1/2 cup (60 g) chopped pecans optional, toasted

Optional Caramel Swirl

• ▢ 12 (120 g) chewy caramel candies like Werther's
• ▢ 2 tbsp (30 ml) heavy cream

Equipment

• ▢
  9x13-inch Baking Pan
• ▢
  Parchment paper
• ▢
  Hand Mixer
• ▢
  Mixing bowls

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Instructions

 

1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and brown sugar together with a hand mixer for 2-3 minutes until light and fluffy.
3. Add the egg yolk and vanilla extract; mix briefly until combined.
4. Stir in the flour and salt with a spatula until just combined. The dough will look crumbly; that's perfect.
5. Press the crumbly dough evenly into the prepared pan using your hands or the back of a measuring cup.
6. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven.
7. If adding caramel: Melt caramel candies with heavy cream in a microwave-safe bowl in 30-second increments, stirring until smooth. Pour and spread evenly over the hot crust.
8. Immediately sprinkle chocolate chips over the hot crust (and caramel, if using). Let sit for 2-3 minutes to soften, then gently spread into a smooth, even layer.
9. Sprinkle toffee bits and pecans (if using) over the chocolate while still warm so they stick.
10. Allow the bars to cool at room temperature until just barely warm. For cleanest slicing, refrigerate the pan for 30 minutes to firm up.
11. Lift the bars from the pan using the parchment, slice into squares, and enjoy!

Notes

• Feel free to skip the pecans for a nut-free version. Add extra toffee bits for crunch.
• For a s’mores twist, add mini marshmallows under the chocolate chips before melting.
• Try dark chocolate chips or add a sprinkle of sea salt flakes on top for variation.

Storage: Bars keep well in an airtight container at room temp (up to 3 days), in the fridge (up to 7 days), or frozen for up to 2 months.

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 300IU | Calcium: 36mg | Iron: 0.8mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog