If you’re looking for a cookie that perfectly balances warmth and sweetness, you’re in for a treat with the Chewy Maple Cinnamon Cookies with White Chocolate Recipe. These cookies bring together the cozy flavors of cinnamon and rich maple syrup, all wrapped around irresistibly chewy texture enhanced by creamy pockets of white chocolate. Every bite feels like a comforting hug, making them ideal for sharing with friends or enjoying as a simple, delightful indulgence.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward yet thoughtfully selected ingredients, each playing a vital role. From the buttery richness to the spicy kiss of cinnamon and the luscious white chocolate chips, every element combines to create flavor, texture, and irresistible appeal.
- Unsalted butter (1 cup): Provides a creamy base and contributes to that perfect chewiness.
- Granulated sugar (1/2 cup): Adds sweetness while helping with the cookie’s texture.
- Brown sugar, packed (1/2 cup): Brings moisture and a slight caramel undertone that pairs beautifully with maple.
- Maple syrup (1/4 cup): The star ingredient giving these cookies their signature warm, natural sweetness.
- Vanilla extract (1 teaspoon): Enhances and rounds out all the flavors with subtle depth.
- Eggs (2 large): Acts as a binding agent, ensuring the dough holds together and bakes evenly.
- All-purpose flour (2 1/2 cups): The structure of the cookie—choose a good quality for best results.
- Baking soda (1 teaspoon): Helps the cookies rise just enough to stay tender, not cakey.
- Ground cinnamon (1 teaspoon): Imparts that classic warm spice note that complements maple perfectly.
- Salt (1/4 teaspoon): Balances sweetness and amplifies the overall flavors.
- White chocolate chips (1 cup): Luxurious bursts of sweetness that melt softly into every chewy bite.
How to Make Chewy Maple Cinnamon Cookies with White Chocolate Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). This ensures it reaches the perfect temperature as you prepare the dough. Don’t forget to line your baking sheet with parchment paper or a silicone mat so your cookies bake evenly without sticking.
Step 2: Make the Dough
In a large bowl, cream the softened unsalted butter with both granulated and brown sugars until the mixture becomes light and fluffy—this is where the cookie’s texture starts to come alive. Next, beat in the maple syrup, vanilla extract, and eggs. These liquid ingredients bring sweetness and moisture that keep the cookies chewy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This step ensures the spices and leavening are evenly distributed. Gradually fold this dry mixture into your wet ingredients, mixing just until combined—you want to avoid overmixing, which can toughen the cookies.
Step 4: Add White Chocolate Chips
Gently fold in the white chocolate chips. These little gems melt slightly during baking, giving the cookies their delightful creamy pockets that contrast perfectly with the spiced dough.
Step 5: Shape the Cookies
Using a tablespoon, scoop the dough and roll it into balls. Place them on your prepared baking sheet, spacing each about 2 inches apart to allow for spreading while baking.
Step 6: Bake and Cool
Bake your cookies for 10 to 12 minutes. You’re looking for golden edges with centers that stay soft and chewy. Once done, let the cookies cool on the sheet for a few minutes to set before transferring them to a wire rack to cool completely. This cooling step helps achieve the perfect chewy texture.
How to Serve Chewy Maple Cinnamon Cookies with White Chocolate Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top of the cookies right after baking to heighten the sweetness and enhance the white chocolate flavor. A dusting of cinnamon sugar can add an extra hint of warmth and sparkle that makes these cookies even more special.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee, chai tea, or even a glass of cold milk. The maple and cinnamon flavors complement the comforting qualities of these drinks, making each bite even more satisfying.
Creative Ways to Present
Arrange your Chewy Maple Cinnamon Cookies with White Chocolate Recipe on a rustic wooden board alongside mixed nuts and dried cranberries for a charming snack platter. Alternatively, sandwich them with a scoop of vanilla or cinnamon ice cream for an irresistible dessert twist.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature to maintain their chewy texture for up to 5 days. Avoid stacking without parchment layers to prevent sticking.
Freezing
You can freeze the dough balls before baking or fully baked cookies. For dough, flash freeze on a tray then transfer to a freezer bag for up to 3 months. Baked cookies freeze well too when wrapped tightly and kept in a sealed container.
Reheating
Warm frozen baked cookies in a preheated oven at 300°F (150°C) for about 5 minutes to bring back that fresh-baked softness. Microwaving for 10-15 seconds also works well if you’re in a hurry.
FAQs
Can I use pure maple extract instead of maple syrup?
Pure maple extract is much more concentrated and lacks the syrup’s moisture, so it’s best to stick with real maple syrup here to keep your cookies chewy and flavorful.
What if I don’t have white chocolate chips?
No worries! You can chop a white chocolate bar into chunks or substitute with milk or dark chocolate chips for a different but equally delicious twist.
How do I make sure the cookies stay chewy?
Keep an eye on baking time and remove the cookies once the edges are golden but centers feel soft. Overbaking dries them out. Also, using brown sugar and maple syrup in the dough helps maintain chewiness.
Can I add nuts to the recipe?
Absolutely. Chopped pecans or walnuts would add a lovely crunch that complements the chewy texture and flavor profile of these cookies.
Is this recipe suitable for freezing dough?
Yes, freezing dough balls is a great way to have fresh cookies on demand. Just bake them straight from frozen, adding a couple extra minutes to the baking time.
Final Thoughts
These Chewy Maple Cinnamon Cookies with White Chocolate Recipe are a real treasure to add to your baking repertoire. The way the maple syrup and cinnamon work together, enveloped by tender dough and pockets of melting white chocolate, will have you craving them again and again. I promise, once you try them, they’ll become a beloved go-to for cozy afternoons or special gatherings. So grab your mixing bowl and get baking — I can’t wait for you to fall in love with these!
Print
Chewy Maple Cinnamon Cookies with White Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully chewy maple cinnamon cookies studded with rich white chocolate chips, offering a perfect balance of sweet warmth and creamy decadence. These easy-to-make cookies are baked to golden perfection with soft centers for a comforting treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the maple syrup, vanilla extract, and eggs until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add White Chocolate Chips: Fold the white chocolate chips into the dough carefully, ensuring they are evenly distributed throughout.
- Shape the Cookies: Using a tablespoon-sized scoop, portion the dough and roll each into a ball. Arrange the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are golden brown while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the dough to keep cookies tender and chewy.
- For more maple flavor, drizzle melted maple syrup over cooled cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute white chocolate chips with milk or dark chocolate chips if preferred.
- To keep cookies soft longer, place a slice of bread in the storage container.
