Chewy Maple Cinnamon Cookies with White Chocolate

Chewy maple cinnamon cookies with white chocolate bring together the warmth of spice, the richness of maple, and the creamy sweetness of white chocolate in every bite. These cookies stay soft at the center with crisp edges that make them irresistible for fall baking and holiday trays. This version balances maple syrup and cinnamon for a cozy flavor that feels homemade yet bakery-quality. Whether you bake for family gatherings or simply crave a sweet treat, this recipe delivers an easy path to perfect chewy cookies.

Why You’ll Love This Recipe

• Bold maple flavor meets warm cinnamon and creamy white chocolate.
• Chewy middle with lightly crisp edges in every batch.
• Pantry staples you already own, plus an easy extract swap if syrup runs low.
• Quick mix and bake, with an optional chill for taller cookies.
• Perfect for gift boxes, bake sales, and cozy nights in.

This recipe stands out because it balances real maple syrup with just enough cinnamon to keep the spice gentle, not loud. You can fold in chips for pockets of sweetness or dip the baked cookies in melted white chocolate for a clean, glossy finish. The method stays simple, the texture stays soft, and the flavor hits that sweet spot every time.

Ingredients Needed

For the Dough

• 1/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla extract or maple extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

Mix-ins and Finish

• 3/4 cup white chocolate chips or chopped white chocolate
• Optional: melted white chocolate for dipping or drizzling
• Optional: flaky sea salt for a sweet-salty finish

Notes & Substitutions

• Butter: Unsalted works best, but salted butter can be used if you reduce the added salt slightly.
• Maple Syrup: Grade A amber adds deep flavor, while dark syrup brings a stronger maple note. Maple extract gives a boost if your syrup is mild.
• Flour: A 1:1 gluten-free baking blend works if you want a wheat-free option.
• Egg: For egg-free baking, try a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, rested for 5 minutes).
• White Chocolate: Choose bars with at least 30% cocoa butter for melting and dipping.

How to Make Chewy Maple Cinnamon Cookies with White Chocolate

1. Before You Start

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper or a silicone mat.
• Let butter and egg come to room temperature for smoother mixing.
• If you plan to chill the dough, clear space in your fridge ahead of time.

2. Make the Dough

1. In a large mixing bowl, beat the softened butter, brown sugar, and maple syrup until creamy. The mixture should look like wet sand.
2. Add the egg and vanilla (or maple extract). Beat until smooth and well combined.
3. In a separate bowl, whisk flour, cinnamon, baking soda, and salt. Gradually fold the dry mix into the wet ingredients until just combined.
4. Stir in the white chocolate chips. The dough should feel soft but not sticky.

Mini Tip: Avoid overmixing once the flour is added—this keeps the cookies tender.

3. Scoop, Chill, and Bake

1. Use a medium cookie scoop (about 1.5 to 2 tablespoons) to portion the dough onto the prepared sheets, spacing them about 2 inches apart.
2. For thicker cookies, chill the scooped dough for 30 minutes to 1 hour. For a quicker option, bake right away—just expect a bit more spread.
3. Bake for 10 to 12 minutes, until the edges look set and the tops are pale but no longer shiny.

4. Finish and Cool

1. Let cookies rest on the baking sheet for 2 minutes before moving to a wire rack.
2. If dipping, melt white chocolate gently in the microwave (15-second bursts, stirring each time) until smooth. Dip half of each cooled cookie and place on parchment until set.
3. Sprinkle flaky salt before the coating hardens if you like a sweet-salty twist.

Why It Works: Maple syrup adds moisture, which helps create chewiness. Chilling prevents excess spread. Brown sugar boosts caramel flavor and keeps the centers soft.

Pro Tips & Troubleshooting

Expert Tips

• Weigh your ingredients: A digital scale gives more reliable results than cups, especially for flour.
• Chill for control: A 30–60 minute chill gives thicker cookies with less spread.
• Choose real white chocolate: Look for bars or chips with cocoa butter for smoother melting.
• Scoop consistently: Use a 1.5–2 tablespoon scoop for even baking and uniform size.
• Bake one sheet at a time: Rotating pans halfway ensures even browning.

Common Mistakes to Avoid

• Overmixing the dough: Leads to tough cookies. Stop when flour streaks just disappear.
• Overbaking: Pull cookies while the centers look soft they’ll finish setting as they cool.
• Using imitation white chips: These don’t melt well for dipping and can seize quickly.
• Skipping room temperature ingredients: Cold butter or eggs prevent proper creaming and lead to uneven texture.

A Handy Shortcut

Short on time? Skip chilling by scooping dough mounds a little taller than wide. This shape naturally bakes into a thicker cookie without spreading too much.

Serving, Storage & Variations

Serving Ideas

• Pair these cookies with hot coffee or spiced tea, or plate them beside pumpkin sugar cookies with cream cheese frosting for a cozy afternoon treat, and add a small bowl of edible cookie dough to your dessert board.
• Add them to a holiday cookie platter alongside gingerbread, sugar cookies, and Halloween chocolate chip cookies plus pumpkin chocolate chip cookies.
• Wrap a few in cellophane bags tied with ribbon for thoughtful homemade gifts, or bundle with pumpkin spice cookies.
• Try serving slightly warmed with a scoop of vanilla ice cream, or add Halloween crinkle cookies for a playful contrast.

Storage

• Room temperature: Store in an airtight container for up to 4 days.
• Freezer (unbaked dough): Scoop balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes.
• Freezer (baked cookies): Freeze fully cooled cookies in layers with parchment between them for up to 2 months.
• Rewarming: Microwave for 10–12 seconds to bring back a soft, fresh-from-oven texture.

Variations

• Snickerdoodle Twist: Roll dough balls in cinnamon sugar before baking.
• Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts.
• Browned Butter Boost: Brown the butter first for deeper caramel flavor.
• Gluten-Free Option: Swap in a 1:1 gluten-free flour blend.
• Dairy-Free Option: Use plant-based butter sticks and dairy-free white chocolate.

Nutritional Information

Here’s the approximate nutrition breakdown for 1 cookie (based on a batch of 24 cookies):

Nutrient	Amount per cookie
Calories	~130 kcal
Carbohydrates	19 g
Protein	1.5 g
Fat	6 g
Saturated Fat	3.5 g
Sugar	12 g
Fiber	0.5 g
Sodium	90 mg

Notes:

• Values are approximate and can vary depending on the brand of ingredients and the size of each cookie.
• Using real maple syrup and white chocolate with higher cocoa butter content slightly increases calories but improves flavor.
• Add-ins like nuts or dipping in extra white chocolate will raise the fat and calorie count.

Tip: If you modify the recipe, use tools like Cronometer or MyFitnessPal to recalculate the nutrition for accuracy.

Conclusion

Chewy maple cinnamon cookies with white chocolate bring together everything you love in a holiday treat: soft centers, crisp edges, warm spice, and creamy sweetness. They’re simple enough for a weeknight bake yet special enough to share at parties or wrap up as gifts. With flexible options like chips or dipping, plus storage and make-ahead tips, this recipe is a keeper for any baker who craves cozy flavors.

If you try these cookies, leave a comment and a star rating I’d love to know how yours turned out. Did you go with chips, a dip, or both? Share your twist in the comments and spread the recipe with friends on Pinterest or Facebook.

Frequently Asked Questions