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Chewy Maple Cinnamon Cookies with White Chocolate Recipe

Chewy Maple Cinnamon Cookies with White Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Kimberly
  • 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

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. Cream butter and sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
  4. Combine wet ingredients: Beat in the maple syrup, egg, and vanilla extract until well combined.
  5. Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  6. Add white chocolate: Fold in the white chocolate chips.
  7. 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.
  8. 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.