If you’ve been searching for the ultimate fall treat that strikes the perfect balance of warm spice, sweet maple, and a creamy burst of decadence, look no further than these Chewy Maple Cinnamon Cookies with White Chocolate. Each bite delivers an irresistibly soft center, aromatic cinnamon, and sweet white chocolate chips, all wrapped up in a dreamy maple embrace. Whether you’re looking to impress at a cookie exchange or simply want a batch for cozy nights at home, these cookies are guaranteed to become a fast favorite.

Chewy Maple Cinnamon Cookies with White Chocolate Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Chewy Maple Cinnamon Cookies with White Chocolate is simple, but each component adds something special to the mix. These basic pantry staples come together to create cookies that are chewy, flavorful, and packed with sweet surprises in every bite.

Unsalted butter (3/4 cup, softened): The key to a tender, chewy cookie base with that perfect rich flavor.
Brown sugar (1 cup, packed): Adds moisture and depth of flavor, delivering those signature chewy edges.
Pure maple syrup (1/4 cup): The source of authentic maple goodness that makes each cookie special.
Large egg (1): Binds everything together and creates a soft, tender crumb.
Vanilla extract (1 teaspoon): Rounds out the flavors and enhances sweetness.
All-purpose flour (2 cups): Provides structure while keeping the cookies light and soft.
Baking soda (1 teaspoon): Helps the cookies rise and stay fluffy inside.
Salt (1/2 teaspoon): Balances all the sweet notes for a complex, satisfying bite.
Ground cinnamon (1 teaspoon): Infuses warmth and coziness into every nibble.
Nutmeg (1/4 teaspoon, optional): Just a pinch brings an extra layer of festive spice.
White chocolate chips (1 cup): Luscious pops of creamy sweetness that melt into the cookie as they bake.

How to Make Chewy Maple Cinnamon Cookies with White Chocolate

Step 1: Preheat and Prepare Baking Sheets

Start by setting your oven to 350°F (175°C); this ensures your cookies bake evenly for chewiness and color. Line two baking sheets with parchment paper for easy release and cleanup, setting the stage for stress-free cookie making.

Step 2: Cream Butter and Brown Sugar

In a large bowl, use a mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy. This step creates air pockets in the dough, giving your Chewy Maple Cinnamon Cookies with White Chocolate their signature soft, chewy texture.

Step 3: Add Wet Ingredients

To the creamed butter and sugar, beat in the pure maple syrup, egg, and vanilla extract. Make sure everything is fully combined; the maple syrup provides flavor and moisture, while the egg binds the cookie dough for that perfect soft bite.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). This ensures that the leavening and spices are evenly distributed, so every Chewy Maple Cinnamon Cookie with White Chocolate has the ideal flavor in every bite.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, mixing just until everything is incorporated. Be careful not to over-mix—this keeps the cookies tender and chewy.

Step 6: Fold in White Chocolate Chips

Gently fold in the white chocolate chips until they are evenly distributed. This is where the magic happens, as creamy white chocolate meets spicy cinnamon and rich maple in a glorious mix.

Step 7: Scoop and Arrange Dough

Scoop dough by rounded tablespoons and place each cookie about 2 inches apart on your prepared baking sheets. Leaving space allows the cookies to spread and bake up with beautiful chewy centers.

Step 8: Bake to Perfection

Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers are still soft. This short bake time guarantees chewy cookies with irresistibly gooey centers.

Step 9: Cool and Enjoy

Let the cookies rest on the cookie sheet for 5 minutes—this lets them firm up just enough—then transfer to a wire rack to cool completely. Once cooled, your batch of Chewy Maple Cinnamon Cookies with White Chocolate is ready to devour.

How to Serve Chewy Maple Cinnamon Cookies with White Chocolate

Garnishes

Take your cookies to the next level with a light dusting of cinnamon sugar, a drizzle of maple glaze, or a scatter of extra white chocolate chips. Each finishing touch brings extra flavor and a lovely presentation for gatherings or gifting.

Side Dishes

Pair these cookies with a frothy chai latte, a hot mug of spiced cider, or even a scoop of vanilla ice cream for a dreamy dessert duo. The warmth of cinnamon and rich maple is especially delightful alongside creamy, milky drinks or desserts.

Creative Ways to Present

Stack the cookies high and wrap with twine for a rustic gift, arrange them artfully on a wooden platter with autumn leaves, or serve them in a cookie tin lined with parchment for a festive occasion. No matter how you present Chewy Maple Cinnamon Cookies with White Chocolate, their cozy aroma will steal the show.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chewy Maple Cinnamon Cookies with White Chocolate in an airtight container at room temperature for up to 5 days. They’ll keep their chewy texture and incredible flavor as long as they’re protected from air.

Freezing

If you want to get ahead, place cooled cookies in a freezer-safe bag or container, separating layers with parchment. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready for a maple-cinnamon treat.

Reheating

Warm a cookie in the microwave for 10 seconds for that just-baked taste and gooey white chocolate chips. If reheating a batch, pop them in a 300°F oven for 5 minutes for fresh-from-the-oven deliciousness.

FAQs

Can I use maple-flavored white chocolate chips for extra maple flavor?

Absolutely! Swapping in maple-flavored white chocolate chips amps up the maple essence and adds a delightful twist—your Chewy Maple Cinnamon Cookies with White Chocolate will be even more irresistible.

Is it necessary to chill the dough first?

Chilling the dough isn’t required, but if you prefer thicker cookies with less spreading, pop the dough in the fridge for 30 minutes before baking. Chilled dough also deepens the flavors wonderfully.

Can the cookies be made gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour blend to create gluten-free Chewy Maple Cinnamon Cookies with White Chocolate. Just be sure the blend contains xanthan gum or a similar binder for the best texture.

What type Dessert

Go for pure maple syrup rather than pancake syrup, as the real deal delivers a richer, more complex maple flavor that truly shines in these cookies.

How do I prevent the cookies from overbaking?

Keep an eye on the edges—take the cookies out when they’re just set and showing hints of gold. The centers might look underdone, but they’ll continue to finish baking on the tray for wonderfully chewy results.

Final Thoughts

If you love desserts that deliver both cozy warmth and a touch of indulgence, you owe it to yourself to bake a batch of Chewy Maple Cinnamon Cookies with White Chocolate. Each bite is a celebration of fall flavors, made even sweeter when shared with friends and family. Give these cookies a try and watch them disappear—there’s just something magical about the maple, cinnamon, and white chocolate trio!

Chewy Maple Cinnamon Cookies with White Chocolate Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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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 holiday gatherings.

Ingredients

Scale

Dough:

3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1 cup white chocolate chips

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Butter and Sugar: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the maple syrup, egg, and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add White Chocolate: Fold in the white chocolate chips.
Bake: Scoop dough into rounded tablespoons and place 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes until lightly golden. Cool on the baking sheet before transferring to a wire rack.