If you’re ready for absolute cookie bliss, let me introduce you to Chewy Maple Cinnamon Cookies with White Chocolate. These cookies are all about the warm notes of maple and cinnamon wrapped up in a perfectly soft, chewy bite, studded with creamy white chocolate. Every batch marries cozy fall flavors with a little bit of dessert decadence, making these cookies an irresistible treat for any time of year.

Chewy Maple Cinnamon Cookies with White Chocolate Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Chewy Maple Cinnamon Cookies with White Chocolate is refreshingly straightforward, but each one brings something truly special to the party. From the robustness of real maple syrup to the surprise sweetness from the white chocolate chips, this lineup makes every bite memorable.

Unsalted butter: Softened butter provides that signature chew and a richness that lets the flavors shine.
Packed brown sugar: Gives the cookies caramel undertones and a moist, soft texture.
Pure maple syrup: Choose a high-quality syrup for bold, authentic maple flavor.
Large egg: Binds everything together for a plush, tender crumb.
Vanilla extract: Enhances the sweetness and plays beautifully with the maple and cinnamon.
All-purpose flour: Keeps the cookies substantial yet delicately light.
Ground cinnamon: Brings a cozy warmth and aromatic depth to each cookie.
Baking soda: Ensures they puff up just the right amount while baking.
Salt: Rounds out the flavors and balances the sweeter notes.
White chocolate chips: Pockets of creamy sweetness that pair perfectly with the maple-cinnamon base.

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). Line two baking sheets with parchment paper; this ensures easy cleanup and makes sure your Chewy Maple Cinnamon Cookies with White Chocolate lift off the tray without sticking or overbaking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened unsalted butter and packed brown sugar until the mixture is light, fluffy, and a little bit magical. This step gives your cookies their soft, chewy texture and ensures every bite is evenly sweetened.

Step 3: Add Maple, Egg, and Vanilla

Pour in the pure maple syrup, crack in the egg, and add vanilla extract. Mix until the wet ingredients are totally smooth and well blended. The maple syrup acts as a flavorful sweetener and boosts moisture, which is the secret to that oh-so-loved chewiness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, ground cinnamon, baking soda, and salt. This helps distribute the cinnamon uniformly and prevents pockets of baking soda or salt from making surprise, not-so-pleasant appearances in your cookies.

Step 5: Mix Wet and Dry Ingredients Together

Gradually add the flour mixture to the wet ingredients, stirring until just combined. Resist the temptation to overmix—once you don’t see flour streaks, you’re good! The dough should look soft but not sticky.

Step 6: Fold in the White Chocolate Chips

Gently fold in the white chocolate chips so they’re evenly scattered throughout the dough. These little morsels will melt into creamy pockets as the cookies bake, elevating that classic maple-cinnamon flavor combo.

Step 7: Scoop and Bake

Use a tablespoon or cookie scoop to portion out the dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, until the edges are set and just starting to turn golden, but with centers that remain soft—this is crucial for achieving the ultimate chewiness.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes; they’ll finish setting up but stay marvelously tender in the middle. Transfer to a wire rack to cool completely (if you can wait that long), and get ready to experience your new favorite cookie.

How to Serve Chewy Maple Cinnamon Cookies with White Chocolate

Garnishes

While these cookies are stunning all on their own, you can sprinkle a touch of flaky sea salt on top right after baking to heighten the sweetness and add a pop of texture. For a festive twist, a drizzle of melted white chocolate or a dusting of powdered sugar makes them look bakery-fancy with almost no effort.

Side Dishes

Chewy Maple Cinnamon Cookies with White Chocolate pair beautifully with a hot mug of chai, a creamy latte, or even a tall glass of cold milk. Serve them alongside fresh berries for a summery touch, or add them to a holiday dessert spread next to spiced nuts and caramel popcorn for a celebratory vibe.

Creative Ways to Present

Try stacking a few cookies and tying them with baker’s twine for a memorable edible gift. For special occasions, sandwich vanilla ice cream between two cookies for the ultimate ice cream sandwich, or crumble them over cinnamon oatmeal or yogurt parfaits. Meanwhile, they shine on any platter for a bake sale or party tray.

Make Ahead and Storage

Storing Leftovers

These cookies are champions at staying chewy and fresh. Store them in an airtight container at room temperature, and they’ll remain soft for up to five days—if you can manage not to eat them all immediately.

Freezing

Chewy Maple Cinnamon Cookies with White Chocolate freeze like a dream. Let them cool completely, then place in a freezer-safe zip bag or container. They’ll keep their deliciousness for up to two months—simply thaw at room temperature when a craving strikes. You can also freeze the dough scoops to bake fresh cookies whenever you like!

Reheating

If you love warm cookies, reheat a cookie in the microwave for about 8 to 10 seconds, just until the white chocolate is slightly melty. Fresh-baked magic all over again! Frozen cookies can be brought to room temp, or quickly warmed in a low oven for about 3 minutes.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Absolutely! Using dark brown sugar will give your Chewy Maple Cinnamon Cookies with White Chocolate even deeper caramel notes and a slightly richer chew. Just expect the cookies to be a bit darker in color and more intense in flavor.

Do I have to chill the dough beforehand?

Chilling the dough is optional but highly recommended for extra chewyness and thicker cookies. If you have the time, a quick 30-minute chill will prevent spreading and deepen the flavors.

Can I use maple-flavored syrup instead of pure maple?

Pure maple syrup is preferred for the best taste and texture. “Pancake syrup” or maple-flavored products are often corn syrup-based and won’t deliver the same rich, nuanced maple flavor in your cookies.

Are there any nut add-ins that pair well here?

Pecans or walnuts make an amazing addition to Chewy Maple Cinnamon Cookies with White Chocolate! Roughly chop and fold in about 1/2 cup for a satisfying crunch and nutty twist.

How do I prevent cookies from getting too hard after baking?

Be sure not to overbake—the cookies should look set at the edges but soft in the centers when you take them out. Cool them on the tray for a few minutes, then move to an airtight container once completely cool to lock in that pillowy chew.

Final Thoughts

Once you try Chewy Maple Cinnamon Cookies with White Chocolate, you might never go back to plain old chocolate chip cookies again! I hope you have as much fun baking (and enjoying) these as I do. Grab your whisk, preheat the oven, and treat yourself to a batch soon—you deserve it!

Chewy Maple Cinnamon Cookies with White Chocolate Recipe

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4.5 from 4 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 loaded with sweet white chocolate chips. A perfect treat for any time of the year!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract

Mix-ins:

3/4 cup white chocolate chips

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Ingredients: Cream together butter and brown sugar until light. Add maple syrup, egg, and vanilla; mix well.
Combine Dry Ingredients: In a separate bowl, whisk flour, cinnamon, baking soda, and salt. Gradually add to wet mixture.
Add Mix-ins: Fold in white chocolate chips.
Bake: Scoop dough onto baking sheets and bake for 9–11 minutes until edges are set.
Cool: Let cookies cool on sheet before transferring to a wire rack.