White Chocolate Maple Cookies Recipe
These Irresistible White Chocolate Maple Cookies are the ultimate holiday treat featuring a perfect blend of warm spices, sweet maple syrup, and creamy white chocolate. Soft in the center with slightly crisp edges, these cookies are sure to delight with every bite, making them perfect for festive occasions or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Toppings and Dipping
- ½ cup white chocolate chips or chunks, melted for dipping
- Optional: chopped pecans
- Optional: extra white chocolate chips for topping
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together for 2 to 3 minutes until the mixture becomes smooth and creamy, ensuring a fluffy base for the cookies.
- Add Wet Ingredients: Mix in the pure maple syrup, large egg, and vanilla extract into the creamed butter and sugar until fully combined and smooth, forming the wet component of the cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking soda, and salt to distribute the spices and leavening agent evenly.
- Mix Dough: Gradually add the dry ingredients mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make cookies tough.
- Chill Dough: Cover the dough and refrigerate it for 30 to 60 minutes. This step helps prevent the cookies from spreading too much during baking and enhances flavor development.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough, placing them about 2 inches apart on the sheet to allow for spreading. Bake for 9 to 11 minutes, until the cookie edges are set and the centers remain soft.
- Cool and Dip: Remove cookies from the oven and allow them to cool on the baking sheet briefly before transferring to a wire rack. Melt white chocolate chips or chunks, then dip half of each cookie into the melted chocolate or drizzle it over the top. Optionally, sprinkle chopped pecans or extra white chocolate chips on top. Place the dipped cookies on parchment paper to allow the chocolate to set completely.
Notes
- The dough chilling step is crucial to maintain cookie shape and enhance flavor.
- Do not overmix the dough to keep cookies tender.
- For an extra crunch, add chopped pecans either inside the dough or as a topping.
- White chocolate can be tempered for a shinier finish when dipping cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: white chocolate cookies, maple syrup cookies, holiday cookies, spiced cookies, festive treats, baked cookies
Find it online: https://recipeswithmia.com/white-chocolate-maple-cookies-recipe/
