In a medium saucepan, melt ½ cup of unsalted butter over medium heat, stirring frequently. Cook until the butter turns golden brown, about 5-7 minutes.

In a separate saucepan, boil 1 cup of apple cider over medium-high heat and reduce to about ¼ cup, about 10-15 minutes. Cool completely.

In a large bowl, combine the cooled browned butter, 1 cup dark brown sugar, ¼ cup maple syrup, ½ cup apple butter, cooled reduced apple cider, and 1 egg yolk. Beat until smooth.

In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, salt, and warm spices. Whisk until well mixed.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in 1 cup white chocolate chips.

Using a cookie scoop, portion the dough into 1.5-inch balls on lined baking sheets, spacing them 2 inches apart.

Bake at 350ºF for 9-11 minutes or until slightly puffy and golden edges. Let them cool on the baking sheets.