Name: White Chocolate Maple Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter, softened; ½ cup (100g) brown sugar; ¼ cup (60ml) pure maple syrup; 1 large egg; 1 tsp vanilla extract; 1½ cups (190g) all-purpose flour; 1 tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp nutmeg; ½ tsp baking soda; ¼ tsp salt; ½ cup white chocolate chips or chunks, melted for dipping; Optional: chopped pecans; Optional: extra white chocolate chips for topping

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Introduction

These irresistible white chocolate maple cookies blend the rich sweetness of maple syrup with warm spices and creamy white chocolate. Perfect for holiday gatherings or cozy afternoons, they offer a sweet treat that’s both soft and flavorful.

A close-up image of a stack of three thick cookies placed on a white marbled surface. The bottom two cookies are whole, light brown with rough texture and drizzled with creamy white icing running down their sides. The top cookie is broken in half, showing a soft, crumbly inside with visible pecan pieces and white chocolate chips embedded throughout. There are small pieces of pecans and white chips scattered around the cookies. The background is a warm brown color, softly blurred to focus attention on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (60ml) pure maple syrup
1 large egg
1 tsp vanilla extract
1½ cups (190g) all-purpose flour
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ tsp baking soda
¼ tsp salt
½ cup white chocolate chips or chunks, melted for dipping
Optional: chopped pecans, extra white chocolate chips for topping

Instructions

Step 1: In a large bowl, beat the softened butter and brown sugar together until smooth and creamy, about 2 to 3 minutes.
Step 2: Add the maple syrup, egg, and vanilla extract to the butter mixture and mix until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Cover the dough and refrigerate for 30 to 60 minutes. This helps prevent spreading during baking and enhances the flavors.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 9 to 11 minutes, until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet before transferring to a wire rack.
Step 9: Melt the white chocolate chips or chunks. Dip half of each cooled cookie into the melted chocolate or drizzle it on top. Place the cookies on parchment paper to allow the chocolate to set.

Tips & Variations

For added crunch and flavor, mix chopped pecans into the dough or sprinkle them on top before baking.
If you prefer, substitute white chocolate drizzle with dark or milk chocolate for a different flavor twist.
Allow the dough to chill overnight for a more intense maple and spice flavor.
Use silicone baking mats instead of parchment paper to prevent sticking and ease cleanup.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. When ready to eat, you can warm them slightly in the microwave for a soft, freshly baked feel. Avoid refrigerating as this can dry them out.

How to Serve

A group of round cookies with a light brown color and a slightly rough texture are spread out on a white marbled surface. Each cookie has a pale cream glaze drizzled unevenly over the top, creating thin and thick stripes that drip around the edges. Small pieces of chopped pecans are scattered on the glaze and the surface around the cookies. Two small white bowls are near the edges of the image, one filled with more chopped pecans and the other containing a creamy icing. The overall setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pure maple syrup instead of pancake syrup?

Yes, pure maple syrup is recommended for the best natural flavor and sweetness in these cookies.

How do I melt white chocolate without burning it?

Melt white chocolate slowly using a double boiler or in short bursts in the microwave, stirring frequently to prevent overheating and burning.