If you’re after a soul-warming treat that captures the comforting embrace of fall flavors, you need these Chewy Maple Cinnamon Cookies with White Chocolate in your life. These bakery-worthy cookies are loaded with gooey white chocolate chips, infused with the deep sweetness of pure maple syrup, and elevated with cinnamon’s cozy aroma. Every bite is soft and chewy with just the right balance of spice and sweetness, making them a total crowd-pleaser whether you’re baking for a relaxed afternoon or a festive occasion.
Ingredients You’ll Need
The magic of Chewy Maple Cinnamon Cookies with White Chocolate lies in a handful of humble, pantry-friendly ingredients. Every component plays a starring role in creating that soft middle, golden edge, and those irresistible pools of white chocolate.
- All-Purpose Flour: Forms the sturdy, melt-in-your-mouth structure of the cookies without making them cakey.
- Baking Soda: Gives just the right lift, ensuring a chewy (not cakey!) texture.
- Salt: Enhances the flavors and balances the sweetness for a more complex bite.
- Ground Cinnamon: Delivers warmth and subtle spiciness that makes these cookies taste like autumn in a bite.
- Unsalted Butter (softened): Ensures a tender crumb and rich, buttery flavor.
- Pure Maple Syrup: The star flavor; for a more robust taste, opt for dark or Grade B syrup.
- Light Brown Sugar (packed): Adds moistness and a gentle caramel note.
- Granulated Sugar: Creates that desirable chewy edge with a hint of sweetness.
- Large Egg: Binds everything together and gives a soft, pillowy result.
- Vanilla Extract: Rounds out all the flavors and adds an inviting aroma.
- White Chocolate Chips: Provide smooth, creamy pockets of sweetness that offset the spice and maple flavors beautifully.
How to Make Chewy Maple Cinnamon Cookies with White Chocolate
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C), so it’s hot and ready to transform dough into golden bliss. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking—plus, it helps ensure even baking and perfect cookies every time.
Step 2: Mix the Dry Ingredients
Grab a medium-sized bowl and gently whisk together the flour, baking soda, salt, and cinnamon. This simple step guarantees your leavening and spice are evenly distributed, so every cookie gets an equal share of cinnamon warmth and just the right texture.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture turns light and fluffy. This helps to aerate the dough, which is the secret to soft, pillowy cookies with just the right amount of chewiness.
Step 4: Add the Wet Ingredients
Pour in the pure maple syrup, crack in the egg, and add the vanilla extract. Mix until everything is beautifully combined. Don’t rush—letting these flavors meld now ensures each cookie brims with maple-cinnamon goodness.
Step 5: Combine Wet and Dry Mixtures
Slowly add your whisked dry ingredients to the wet mixture, stirring until just combined. Overmixing can make your cookies tough, so stop as soon as no streaks of flour remain. The dough should be thick, fragrant, and sticky—exactly what we want for chewy maple cinnamon cookies with white chocolate.
Step 6: Fold in the White Chocolate Chips
Tip in the creamy white chocolate chips and gently fold them through with a spatula. You want those sweet morsels distributed evenly so every cookie delivers that delightful contrast of cinnamon spice and milky chocolate in each bite.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, drop dollops of dough onto your prepared baking sheets, spacing them a good 2 inches apart. Bake for 10 to 12 minutes, until the edges turn lightly golden but the centers look just a bit underdone. The magic happens as they cool—trust the process!
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This stops them from breaking apart, and allows the centers to set into that perfect chewy texture. Once completely cool (if you can wait that long), dig in and savor every soft, maple-cinnamon laden bite.
How to Serve Chewy Maple Cinnamon Cookies with White Chocolate
Garnishes
For an extra-special presentation, sprinkle a touch of flaky sea salt or a dusting of cinnamon-sugar across your warm Chewy Maple Cinnamon Cookies with White Chocolate. Not only does this add a lovely sparkle, but it also enhances the flavors, making each mouthful pop.
Side Dishes
These cookies feel right at home alongside a mug of spiced chai, hot cocoa, or a maple latte. If you’re feeling extra indulgent, serve them with a scoop of cinnamon or vanilla ice cream—the warm-cool combo is heaven.
Creative Ways to Present
Stack your cookies in a rustic tin lined with parchment for a charming homemade gift, or arrange them on a cake stand surrounded by cinnamon sticks and white chocolate shavings. For parties, try sandwiching a scoop of ice cream between two cookies for an utterly decadent treat.
Make Ahead and Storage
Storing Leftovers
Your freshly baked Chewy Maple Cinnamon Cookies with White Chocolate will stay delightfully chewy for up to five days when stored in an airtight container at room temperature. If stacking, slip a piece of parchment between layers to keep them from sticking together.
Freezing
These cookies freeze beautifully both before and after baking. Freeze baked cookies tightly wrapped for up to three months. If you’d rather freeze the dough, scoop it onto a tray, freeze until firm, and transfer the dough balls into a freezer bag—just bake straight from frozen with an extra minute or two of bake time.
Reheating
To recapture that just-baked magic, warm cookies in the microwave for 8 to 10 seconds or heat briefly in a 300°F oven. The white chocolate gets melty again, and the centers go gloriously soft and chewy.
FAQs
Can I substitute the white chocolate chips with another mix-in?
Absolutely! While white chocolate gives these cookies a creamy, sweet balance, you can swap in semi-sweet, dark chocolate, or even chopped pecans or walnuts for a nutty twist.
Is it necessary to chill the dough before baking?
Chilling isn’t required but highly recommended if you prefer thicker, even chewier cookies. A quick 30-minute chill firms up the butter and lets the flavors meld, giving you the perfect bakery-style cookie every time.
Can I use pancake syrup instead of pure maple syrup?
Stick with pure maple syrup; the flavor is far richer and more natural. Pancake syrups tend to be mostly corn syrup, which won’t deliver the same depth or chewy texture that define Chewy Maple Cinnamon Cookies with White Chocolate.
What’s the best way to get evenly sized cookies?
A cookie scoop works wonders for portioning out dough and ensures your cookies bake up evenly sized. Consistent sizing also helps with even baking, so every batch comes out just right.
How do I achieve soft, chewy centers every time?
Watch your bake time closely—pull the cookies from the oven as soon as the edges turn golden and the centers still look a bit soft. They’ll finish setting up as they cool, resulting in that iconic chewy bite.
Final Thoughts
If you’re craving a batch of cookies that delivers all the best cozy flavors and a big dose of nostalgia, look no further than Chewy Maple Cinnamon Cookies with White Chocolate. Take these straight from your oven to the table and watch them disappear—ready to add a new favorite to your baking lineup?
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
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these chewy maple cinnamon cookies studded with creamy white chocolate chips. Perfect for a cozy evening treat or a holiday cookie exchange!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Combine wet ingredients: Beat in the maple syrup, egg, and vanilla extract until well combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Add white chocolate: Fold in the white chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger maple flavor, use dark or Grade B maple syrup.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Chill dough for 30 minutes before baking for thicker cookies.
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