Introduction

These White Chocolate Dipped Chewy Maple Cookies are a delightful treat perfect for the holiday season. Soft and chewy with a rich maple flavor, they’re beautifully complemented by a smooth white chocolate coating. Whip up a batch to share festive sweetness with friends and family.

The image shows round cookies with a cracked, golden brown texture as the base layer, each about an inch thick. Half of every cookie is coated with a smooth, shiny off-white layer of white chocolate that covers the top left side, while the other half reveals the rough, crunchy cookie surface. On top of the white chocolate, there are small flakes of coarse sea salt scattered unevenly, adding texture and visual contrast. The cookies are placed on a white marbled surface, with some cookies slightly overlapping others, showing a close-up view of the detailed textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 cup packed brown sugar
½ cup granulated sugar
¾ cup butter, softened
½ cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
White chocolate chips (for dipping)
Shortening (optional, for melting white chocolate)
Chopped pecans or festive sprinkles (optional, for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon if using. Set aside.
Step 3: In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 3 to 4 minutes.
Step 4: Beat in the egg, maple syrup, and vanilla extract until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—avoid overmixing.
Step 6: Cover the dough and refrigerate for at least 30 minutes to help the cookies keep their shape.
Step 7: Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared sheets about 2 inches apart.
Step 8: Bake for 10 to 12 minutes, until edges are lightly golden and centers still look slightly underbaked. They will firm up once cooled.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 10: Melt white chocolate chips (with optional shortening) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Step 11: Dip half of each cooled cookie into the melted white chocolate, letting excess drip off, and place on parchment paper.
Step 12: Decorate with chopped pecans or festive sprinkles if desired, before the chocolate sets.
Step 13: Allow the white chocolate to fully set before serving or storing your cookies.

Tips & Variations

Use pure maple syrup for the best depth of flavor; avoid imitation syrups.
Chill the dough longer if you want thicker cookies that hold their shape better.
For a festive touch, try adding a pinch of nutmeg or ginger to the dry ingredients.
Shortening helps keep white chocolate smooth and glossy when melting but is optional.
Swap pecans for walnuts or dried cranberries for different textures and flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If the white chocolate starts to soften, refrigerate the cookies to keep the coating firm. Reheat briefly in a warm room before serving if chilled.

How to Serve

The image shows round cookies with a golden brown, cracked surface texture. Each cookie is half-dipped in smooth white chocolate on the top side, creating a clear division between the golden cookie and the shiny white chocolate layer. On the white chocolate part, there are small coarse salt flakes sprinkled on top, adding texture and contrast. The cookies are laid out on a white marbled surface, and they look slightly soft and chewy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular syrup instead of pure maple syrup?

Pure maple syrup provides a distinct flavor that enhances the cookies, but if necessary, light pancake syrup can be used. The flavor will be less rich and authentic.

Why do the cookies look underbaked when I take them out of the oven?

These cookies are meant to be pulled out when the centers still look slightly soft because they firm up as they cool, resulting in a chewy texture.