Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup maple sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 1 1/2 cups whole-wheat flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Spoon 1 teaspoon finely chopped walnuts and 1/4 teaspoon maple syrup into mini muffin cups, then top each with a tablespoonful of dough. Bake 20 to 25 minutes at 350 degrees.
Recipe courtesy Food Network Magazine