Irresistible Chewy Maple Cinnamon Cookies with White Chocolate
These chewy cookies blend the warm flavors of cinnamon and maple syrup with rich white chocolate for a delicious treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
Mix-ins
- 1 ½ cups white chocolate melting wafers
- Holly berry sprinkles (for decoration)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Clear your cooking space and gather all your ingredients.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Cream Butter and Sugar
- In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar until fluffy and light, about 2–3 minutes.
Add Wet Ingredients
- Add maple syrup, egg, and vanilla extract to the butter and sugar mixture. Mix until just combined.
Combine Ingredients
- Gradually add the dry mixture to the wet mixture. Stir until just incorporated, ensuring there are no visible flour streaks.
Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Shape the Cookies
- Once chilled, scoop the dough into balls about 2 inches in diameter and place them onto the prepared baking sheets.
Bake the Cookies
- Bake in the preheated oven for 10-12 minutes until edges are golden and centers are still soft.
Cool the Cookies
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Decorate
- Melt the white chocolate and dip half of each cookie into it. Sprinkle with holly berry decorations and allow the chocolate to set.
Notes
Store cookies in an airtight container at room temperature for about a week. For long-term storage, freeze cookies in a sealed bag for up to three months.