If you’re searching for a sweet treat that captures the cozy flavors of fall with an irresistible twist, these Chewy Maple Cinnamon Cookies with White Chocolate are destined to become your new favorite. Imagine the rich depth of real maple syrup combined with warm cinnamon spice, all wrapped up in a cookie that’s perfectly soft and studded with creamy white chocolate chips. They’re simple to make, incredibly satisfying, and sure to bring big smiles to family and friends whenever you bake up a batch.
Ingredients You’ll Need
The ingredients for these cookies are delightfully straightforward, yet each one serves a special purpose in building up the ultimate flavor and texture. Let’s break down why every component matters in creating Chewy Maple Cinnamon Cookies with White Chocolate.
- Unsalted Butter (3/4 cup, softened): Sets the foundation for a chewy texture and rich flavor; make sure it’s softened for the smoothest dough.
- Light Brown Sugar (1 cup, packed): Brings caramel-like sweetness and helps achieve that soft, dense crumb.
- Pure Maple Syrup (1/4 cup): The real deal here infuses every bite with warm, earthy sweetness—don’t skimp on quality!
- Large Egg (1): Binds everything together and adds just the right amount of richness.
- Vanilla Extract (1 teaspoon): Balances out the flavors and enhances both the maple and cinnamon notes.
- All-Purpose Flour (2 cups): The base for structure, ensuring your cookies hold together while staying soft.
- Baking Soda (1 teaspoon): Helps the cookies spread just enough and gives them a little lift.
- Ground Cinnamon (1 teaspoon): A must-have for that comforting, spicy kick that pairs so well with maple.
- Salt (1/2 teaspoon): Rounds out the sweetness and deepens the flavors.
- White Chocolate Chips (1 cup): Pops of creamy sweetness in every bite—they make these cookies extra special!
How to Make Chewy Maple Cinnamon Cookies with White Chocolate
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking and to ensure your cookies bake evenly with golden, delicate bottoms. This step might seem simple, but it’s the key to beautiful cookies that slide right off the tray.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar. Beat them until the mixture is fluffy and pale—this is what gives Chewy Maple Cinnamon Cookies with White Chocolate their signature soft texture. Don’t rush this part; a couple of extra minutes goes a long way.
Step 3: Mix in Maple Syrup, Egg, and Vanilla
To the creamy butter-sugar blend, add in the pure maple syrup, one large egg, and vanilla extract. Continue beating until the mixture looks smooth and glossy. The maple syrup not only adds flavor but also extra moisture for the perfect chewiness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, ground cinnamon, and salt. Whisking gets rid of any lumps and evenly distributes the cinnamon warmth throughout the dough.
Step 5: Bring Wet and Dry Together
Gradually add the dry ingredients to your wet mixture, stirring gently. Mix just until it all comes together; avoid overmixing to keep your cookies tender. You want a cohesive dough without any streaks of flour, but don’t be tempted to beat it like cake batter!
Step 6: Fold in White Chocolate Chips
Using a spatula, fold in the white chocolate chips so they’re evenly distributed. Every scoop should have a fair share for that perfect pop of sweetness in each bite of Chewy Maple Cinnamon Cookies with White Chocolate.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about two inches between each for spreading. Bake for 8 to 10 minutes—they should be lightly golden at the edges and still look a bit soft in the middle. They’ll finish setting as they cool, locking in that perfect chewy center.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for five minutes to firm up, then transfer them to a wire rack to cool completely. These little details keep the centers delightfully chewy and make sure you don’t lose any precious chocolate chips in the transfer.
How to Serve Chewy Maple Cinnamon Cookies with White Chocolate
Garnishes
Dress these cookies up by drizzling a little extra pure maple syrup over the top, or for a touch of sparkle, sprinkle a pinch of cinnamon sugar just before baking. Both options boost the warm flavors and make these cookies look bakery-special.
Side Dishes
Pair Chewy Maple Cinnamon Cookies with White Chocolate with a mug of chai or hot chocolate for the ultimate cozy treat. They’re also wonderful served alongside a scoop of vanilla bean ice cream if you’re in the mood for dessert decadence.
Creative Ways to Present
For a fun twist, sandwich a scoop of cinnamon or maple ice cream between two cookies for a dreamy homemade ice cream sandwich. These cookies also shine on a dessert platter, stacked neatly or tied in little bundles as edible gifts during the holidays.
Make Ahead and Storage
Storing Leftovers
Keep your cookies at peak freshness by popping them into an airtight container—this keeps them soft and chewy for up to five days. If you notice them getting a little firm, add a slice of bread to the container to help retain moisture.
Freezing
These cookies freeze beautifully! Place cooled cookies in a freezer-safe bag or airtight container, separating layers with parchment. They’ll keep for up to three months—simply thaw at room temperature and enjoy.
Reheating
For that just-baked magic, warm leftover cookies in a 300°F oven for a few minutes or pop them in the microwave for 10 seconds. The white chocolate melts slightly and the aroma of maple and cinnamon comes back to life.
FAQs
Can I use dark brown sugar instead of light brown sugar?
Absolutely! Dark brown sugar will add an even deeper molasses flavor and richer color to your Chewy Maple Cinnamon Cookies with White Chocolate. Just keep in mind the taste will be a bit more intense, which some cookie lovers adore!
What if I don’t have white chocolate chips?
No worries at all. You can substitute with milk or dark chocolate chips for a different flavor spin, or even chopped dried fruit or toasted pecans for another layer of texture.
Can I chill the dough in advance?
Definitely! Chilling the dough for 30 minutes (or even overnight) helps deepen the flavors and results in slightly thicker cookies. It’s a great way to fit baking into your schedule.
Are these cookies safe for nut allergies?
The standard recipe is nut-free, but always check your ingredients (especially chocolate chips) to be sure. If you want to add nuts, chopped toasted pecans or walnuts would taste fantastic!
How do I make these cookies gluten-free?
Swap the all-purpose flour with a good quality 1:1 gluten-free flour blend designed for baking. The texture will vary slightly, but you’ll still have delicious Chewy Maple Cinnamon Cookies with White Chocolate to share.
Final Thoughts
There’s something truly heartwarming about pulling a tray of Chewy Maple Cinnamon Cookies with White Chocolate from the oven—the scent alone is enough to draw everyone to the kitchen. I hope you give these a try soon and share them with your favorite people. Happy baking and happy snacking!
Print
Chewy Maple Cinnamon Cookies with White Chocolate Recipe
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with these chewy maple cinnamon cookies studded with white chocolate chips. Perfect for a cozy treat on a chilly day!
Ingredients
Cookies:
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the maple syrup, egg, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the white chocolate chips.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Bake for 8–10 minutes until lightly golden around the edges.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, drizzle cooled cookies with extra maple syrup or sprinkle with cinnamon sugar before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
