These Chewy Maple Cinnamon Cookies with White Chocolate are the perfect balance of warm spices and rich sweetness. The cinnamon flavor combines beautifully with the deep, earthy notes of maple syrup, and the white chocolate chunks add a creamy, luxurious texture that makes these cookies irresistibly good. Whether you’re baking for the holidays or just want a sweet treat, these cookies are sure to satisfy any craving for something comforting and indulgent.
Why You’ll Love This Recipe
I absolutely love these cookies because they combine two of my favorite things—maple syrup and cinnamon—in the most delightful way. The dough is soft and chewy with just the right amount of spice. The addition of white chocolate chips takes these cookies to the next level, adding a creamy sweetness that melts in your mouth. They’re quick to make, and the result is a batch of cookies that are perfectly chewy with a golden, slightly crisp edge. Plus, the maple syrup gives them a deliciously unique twist that sets them apart from other cookie recipes.
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
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup white chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. I like to use a hand mixer or stand mixer to make this step quicker. Beat until the mixture is light and fluffy. Add in the maple syrup, vanilla extract, and eggs, and mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Add White Chocolate Chips: Gently fold in the white chocolate chips, making sure they’re evenly distributed throughout the dough.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. I like to use a cookie scoop to get evenly sized dough balls. Place them onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft. You can test by lightly pressing on the top of a cookie; it should give a little but not sink in.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: 220 kcal per cookie
Variations
Nutty Add-ins: You can add chopped walnuts, pecans, or even hazelnuts to the dough for a nutty twist. I love the crunch they bring, complementing the soft texture of the cookies.
Maple Icing: For an extra maple punch, drizzle a little maple icing on top of the cookies once they’ve cooled.
Spiced Up: If you prefer a stronger spice flavor, try increasing the cinnamon or adding other spices like nutmeg or ginger to the dough.
Storage/Reheating
These cookies store well in an airtight container at room temperature for up to 1 week. If you want to keep them fresh for longer, you can refrigerate them for up to 2 weeks. To reheat, simply pop them in the microwave for 10-15 seconds, or warm them in a 300°F (150°C) oven for a few minutes until they’re soft and gooey again.
Related Recipes:
- Healthy Soft Pumpkin Cookies with Salted Maple Frosting
- Healthy Chocolate Chip Cookies
- Maple Pecan Cookies
FAQs
How do I know when the cookies are done baking?
You’ll know they’re done when the edges are golden brown but the center is still soft. They’ll continue to firm up as they cool.
Can I use something other than white chocolate chips?
Yes! You can swap the white chocolate chips for milk chocolate or dark chocolate chips if you prefer. Just make sure to use the same amount for the right texture.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough in balls, then bake directly from the freezer when you’re ready. Just add a couple of extra minutes to the baking time.
How can I make these cookies even chewier?
To make them extra chewy, try slightly underbaking them. The residual heat will help set the cookies without making them crisp, resulting in a soft, chewy center.
Can I use maple extract instead of maple syrup?
While you can use maple extract, I recommend using real maple syrup for the best flavor and texture. Maple extract can be more concentrated, so you may want to reduce the amount if using it.
Conclusion
These Chewy Maple Cinnamon Cookies with White Chocolate are the perfect sweet treat for any occasion. With their chewy texture, comforting cinnamon-spiced flavor, and rich white chocolate chips, they’re sure to be a hit with anyone who loves a cozy cookie. Whether you’re baking them for a special occasion or just because, these cookies will always bring a smile to your face.
📖 Recipe:
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Chewy Maple Cinnamon Cookies with White Chocolate
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Chewy Maple Cinnamon Cookies with White Chocolate are the ultimate fall treat, combining the warm, earthy flavor of maple syrup with the spicy kick of cinnamon. The addition of creamy white chocolate chunks makes them irresistibly soft and chewy, with a slightly crisp edge. Perfect for any occasion, from holiday baking to a cozy dessert, these cookies are sure to satisfy your cravings for something sweet and comforting. Bake them up for a deliciously indulgent snack that everyone will love!
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
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the Dough: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in maple syrup, vanilla extract, and eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Add White Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are golden and the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage: These cookies store well in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 2 weeks.
Reheating: To enjoy them warm, reheat in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for a few minutes until soft.
Freezing Dough: You can freeze the dough in balls and bake from frozen. Just add a couple of extra minutes to the baking time.
Variations: Add chopped nuts (like walnuts or pecans) or a drizzle of maple icing for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 220 kcal per cookie
