Introduction

These white chocolate dipped chewy maple cookies offer a perfect balance of rich maple flavor and soft, tender texture. Coated with smooth white chocolate, they make an elegant and irresistible treat for any occasion.

The image shows several round cookies with a cracked texture, each partially dipped on one side in smooth, glossy white chocolate. The cookies are a warm golden brown color, with the white chocolate covering about half of each cookie's surface. On top of the white chocolate, there are small flakes of coarse sea salt scattered unevenly. The cookies rest on a flat surface with a white marbled texture, and the close-up view highlights the contrast between the rough cookie side and the shiny white chocolate side. 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 tsp vanilla extract
1 tsp baking soda
½ tsp salt
1 tsp 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 cinnamon if using. Set aside.
Step 3: In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy, about 3-4 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 dough portions and roll into balls. Place them on the prepared sheets about 2 inches apart.
Step 8: Bake for 10-12 minutes, until edges are lightly golden and centers appear slightly underbaked. They will firm up as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Melt the white chocolate chips and shortening (if using) in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Step 11: Dip half of each cooled cookie into the melted white chocolate, allowing the excess to drip off. Place on parchment paper.
Step 12: Optionally, sprinkle chopped pecans or sprinkles over the white chocolate before it sets.
Step 13: Allow the white chocolate to set completely before serving or storing.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or ginger to the dry ingredients.
Use pure maple syrup for the best authentic maple taste.
Substitute chopped nuts or dried cranberries for a festive twist.
If you prefer, drizzle white chocolate over the cookies instead of dipping.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the white chocolate coating intact, place parchment paper between layers. For longer storage, refrigerate up to 1 week and allow cookies to come to room temperature before serving.

How to Serve

The image shows close-up of round brown cookies with textured cracked surfaces, each cookie half-covered with smooth, shiny white chocolate glaze. The chocolate layer is thick and glossy, covering roughly one-half of each cookie, with some sprinkled coarse white salt flakes on top of both the chocolate and cookie parts. The cookies are placed on a white marbled surface in a scattered arrangement, emphasizing the contrast between the warm cookie color and the cool white chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate instead of white chocolate?

Yes, dark or milk chocolate can be melted and used for dipping or drizzling if you prefer a different flavor profile.

How can I make sure my cookies stay soft and chewy?

Avoid overbaking and do not overmix the dough. Chilling the dough before baking helps maintain a chewy texture and ensures the cookies hold their shape.