Chewy Maple Cinnamon Cookies with White Chocolate
These Chewy Maple Cinnamon Cookies with White Chocolate taste like fall in every bite — warm, buttery, and perfectly spiced. Made with real maple syrup, cinnamon, and creamy white chocolate chips, they’re soft in the center, crisp at the edges, and ready in under an hour. Perfect for cozy nights, holidays, or when you need a little sweet comfort.
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup pure maple syrup not pancake syrup
- 1 large egg
- 1 tsp vanilla extract
- Mix-Ins
- 1 cup white chocolate chips
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Step 1 — Mix the Wet Ingredients
- In a large bowl, cream together the butter, brown sugar, and maple syrup until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Step 2 — Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet, stirring until just combined — don’t overmix.
- Step 3 — Add the White Chocolate
- Fold in white chocolate chips (and nuts if using).
- Step 4 — Chill the Dough
- Cover and refrigerate the dough for 30 minutes to enhance flavor and prevent spreading.
- Step 5 — Bake to Perfection
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper and scoop 1½-tablespoon mounds of dough, spacing them 2 inches apart.
- Bake 10–12 minutes, until edges are golden and centers look slightly soft.
- Step 6 — Cool and Enjoy
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Always use pure maple syrup for deep, rich flavor.
- Chill your dough — it makes cookies thicker and chewier.
- Underbake slightly for that soft, gooey center.
- Sprinkle flaky sea salt on top before baking for a sweet-salty twist.