Chewy Maple Cinnamon Cookies with White Chocolate

Chewy Maple Cinnamon Cookies with White Chocolate is the perfect treat for cookie lovers who crave something warm, cozy, and just a bit indulgent. The rich maple flavour, paired with cinnamon and a white chocolate dip, makes these cookies feel like a hug in dessert form. Whether you’re baking for a holiday gathering or just a special treat at home, this recipe delivers big on comfort and flavour.

Why You’ll Love This Recipe

• The maple syrup and brown sugar combination gives the cookies a deep, caramel‑like sweetness that’s truly irresistible.
• Cinnamon adds just the right amount of spice — not overpowering, but warming and familiar.
• Dipping in white chocolate adds a creamy, decadent layer that transforms a simple cookie into something special.
• The texture is chewy with slightly crisp edges — a perfect balance many cookie lovers seek.
• The addition of holly berry sprinkles makes it festive and fun for holiday occasions.

Ingredients

For the cookies (based on the base recipe by Carlee at Cooking With Carlee) (cookingwithcarlee.com)

• 1 cup unsalted butter, melted and cooled
• 1½ cups light brown sugar, packed
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract (optional)
• 1 large egg
• 3 cups all‑purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the decorations

• White chocolate melting wafers (or white chocolate of your choice)
• Holly berry sprinkles

Helpful tools

• Food scale (for uniform dough balls)
• Light‑coloured baking sheets (to avoid burnt bottoms)

Step‑by‑Step: How to Make the Cookies

1. Prepare the cookie dough: In a large bowl, stir together melted & cooled butter, brown sugar, maple syrup, vanilla extract (and maple extract if using), and the egg until well combined. Then in a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Add the dry mix into the wet ingredients and stir until you have a uniform dough. (Based on the original base recipe) (cookingwithcarlee.com)
2. Chill the dough: Refrigerate the dough for at least 30 minutes. This helps control spread and gives a better texture when baked.
3. Portion the dough: For uniform cookies and even baking, weigh each dough ball using a food scale. For example, you might measure 1.5 oz (~42 g) per cookie (or whatever size you prefer). Roll them into balls and place them on light‑coloured baking sheets spaced a few inches apart.
4. Bake: Preheat the oven (original version uses 375 °F which is about 190 °C) (cookingwithcarlee.com) Bake for approximately 12‑14 minutes (for the larger size) or adjust for smaller cookies. The cookies are done when the centres are puffed, slightly cracked, and the edges are set and not easily caved in.
5. Cool fully: Let the baked cookies cool completely on the baking sheet or a cooling rack before decorating. This ensures the dough finishes setting and the cookies hold shape.
6. Melt white chocolate: To avoid scorching, melt white chocolate using low or half power in short intervals, stirring well between each burst.
7. Dip cookies: Dip half of each cooled cookie into the melted white chocolate, then lay them on wax/ parchment paper to set. Repeat for all cookies.
8. Drizzle & decorate: Pour additional melted white chocolate into a piping bag or a zip‑lock bag with a small tip cut off. Drizzle over the dipped portion. Before the drizzle sets fully, place holly berry sprinkles at the corner or desired area for festive decoration.
9. Let set: Allow the chocolate‑dipped portions and drizzle to fully harden before serving or storing.

Helpful Tips

• Light-colored baking sheets tend to retain less heat, helping prevent overly browned or burnt bottoms.
• Chilling the dough helps control spreading and gives the cookies their chewy‑centre / slightly crisp‑edge texture.
• For uniform cookies and even baking, weigh each dough ball using a food scale.
• To avoid scorching, melt white chocolate using low or half power in short intervals, stirring well between each burst.
• After dipping and decorating, give the cookies enough time to set on a flat surface so the chocolate hardens cleanly, and so the cookies remain nice and tidy.

Substitutions and Variations

• For a slightly stronger cinnamon flavour, you can increase the cinnamon from 1 teaspoon to 1½ teaspoons.
• If you don’t have maple extract, you can omit it — the maple syrup alone still contributes a strong maple flavour.
• You can swap out the white‑chocolate dip for dark or milk chocolate (or even a mix) for variation.
• Consider adding chopped nuts (pecans or walnuts) into the dough for some crunch.
• For a festive twist, you could use coloured sprinkles or edible glitter instead of holly berry sprinkles.
• If you prefer smaller cookies, reduce the dough ball size (e.g., 1 oz instead of 1.5 oz) and adjust baking time (start checking around 10 minutes or so).

Storage Instructions

Store the cookies in an airtight container at room temperature. If the kitchen is warm and the white‑chocolate decoration feels soft, you might store them in a cool area (not necessarily refrigerated) to keep the chocolate from melting. They will typically stay good for 3‑5 days. For extended storage, freeze the baked cookies plain and add decorations after thawing, or freeze fully decorated cookies separated by layers of parchment paper in a freezer-safe container. To prevent moisture buildup, allow frozen cookies to return to room temperature while resting on a tray.

Nutritional Information

Based on the base cookie dough recipe from Cooking With Carlee (without the white chocolate dip) the estimated nutrition per large cookie (1 serving) is:

• Calories: ~277 kcal (cookingwithcarlee.com)
• Carbohydrates: ~41 g (cookingwithcarlee.com)
• Protein: ~3 g (cookingwithcarlee.com)
• Fat: ~12 g (Saturated fat ~7 g) (cookingwithcarlee.com)
  Please note: the addition of white chocolate and sprinkles will raise both calories and sugar. If you’re monitoring nutrition, you may want to estimate extra calories from the chocolate coating (~50‑100 kcal depending on amount) and adjust accordingly. Always treat the numbers as estimates since ingredient brands and sizes vary.

Serving Suggestions

• Serve these cookies with a cold glass of milk (or almond/oat milk) so the sweetness of the maple and white chocolate is balanced.
• They also pair beautifully with a hot drink — try them with a cappuccino, chai latte or a warm mug of spiced hot apple cider.
• Arrange them on a festive cookie platter with other seasonal treats — they make a festive centerpiece.
• You can also include them in holiday gift tins, layered between parchment paper sheets for easy sharing.
• For a more elegant dessert — serve 2 cookies with a scoop of vanilla ice cream and a drizzle of maple syrup for a quick cookie‑ice‑cream sandwich or mini sundae.

Frequently Asked Questions About Chewy Maple Cinnamon Cookies with White Chocolate

Q: Can I make the dough ahead of time?
Absolutely. You can prepare the dough, refrigerate it for at least the 30 minutes called for, and then if desired you can keep it in the fridge for up to 24 hours before baking. For even better flavor, some baker’s chill the dough overnight or up to 48 hours — this can enhance the depth of flavour and help further control spread. Just be sure to cover the dough so it doesn’t dry out.

Q: What if my cookies spread too much or become thin?
If your cookies spread too much or end up flat and thin instead of chewy and thick, you can try the following: use a slightly shorter bake time, chill the dough longer (one hour or more), use a cookie scoop rather than rolling by hand (to keep size consistent), ensure your baking sheet is light coloured (to prevent overheating), and reduce the oven temperature by a small amount (for example from 375 °F to 365 °F). Also make sure your butter is fully cooled after melting so you’re not starting with warm dough.

Q: Can I skip dipping and just drizzle the white chocolate?
Yes, you certainly can. If you prefer less chocolate coverage or a lighter touch, you can skip dipping and only drizzle white chocolate over the top. It will reduce the sweetness, lighten the finish, and still give a beautiful decorative touch. You can also decorate with sprinkles alone or a dusting of powdered sugar instead of chocolate.

Q: How can I ensure the white chocolate coating stays intact and doesn’t melt too easily?
Choose a good quality white chocolate or melting wafers for better setting and shine. Make sure the cookies are completely cool before you dip them, and set them on parchment or wax paper to harden. Store them in a cool place (ideally < 70 °F) and avoid stacking while the chocolate is still setting. If your kitchen is warm, you might consider refrigerating briefly (just until set) then bringing back to room temperature for serving.

Conclusion

Thank you so much for joining me in making these warm and delicious Chewy Maple Cinnamon Cookies with White Chocolate. I hope you felt the joyful combination of maple and cinnamon wrapped around a chewy centre, topped with that rich white chocolate and festive sprinkles. Baking this recipe brings me a lot of happiness and I love how the flavours feel cozy and special at the same time. I hope the ease of the recipe — from mixing to decorating — makes you feel confident in the kitchen and excited to share the result. Enjoy every bite, savour the sweet moments, and thanks again for being part of our food‑loving community. Happy baking and bon appétit!

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