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
Scale
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.
