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White Chocolate Dipped Chewy Maple Cookies Recipe

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4.6 from 61 reviews

These White Chocolate Dipped Chewy Maple Cookies are soft, flavorful treats combining the rich sweetness of pure maple syrup with the smooth creaminess of white chocolate. Chewy and slightly spiced with cinnamon, these cookies offer a perfect balance of warmth and indulgence, finished with a decadent white chocolate coating for an elegant touch.

Ingredients

Scale

For the Cookies:

  • 2 ½ cups All-Purpose Flour
  • 1 cup Brown Sugar, packed
  • 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)

For the White Chocolate Coating:

  • White Chocolate Chips (quantity not specified, estimate about 1 cup)
  • Shortening (optional, about 1 tbsp)
  • Chopped Pecans or Festive Sprinkles (optional, for decoration)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Set aside for later.
  3. Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which should take about 3-4 minutes using a mixer.
  4. Add Wet Ingredients: Beat in the egg, maple syrup, and vanilla extract until fully incorporated into the creamed mixture, creating a smooth batter.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  6. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes. This step helps the cookies maintain their shape during baking.
  7. Shape the Cookies: After chilling, scoop tablespoon-sized portions of dough and roll each into a ball. Place them on the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
  8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked. This ensures a chewy texture once cooled.
  9. Cool the Cookies: Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to wire racks to cool completely.
  10. Prepare the White Chocolate Coating: In a microwave-safe bowl, combine the white chocolate chips and shortening (if using). Microwave in 30-second intervals, stirring between each, until melted and smooth.
  11. Dip the Cookies: Once completely cooled, dip half of each cookie into the melted white chocolate, letting any excess drip off. Place the dipped cookies on a parchment-lined baking sheet.
  12. Decorate: Optional step: sprinkle chopped pecans or festive sprinkles over the melted white chocolate before it sets to add texture and visual appeal.
  13. Let Set: Allow the white chocolate coating to set completely at room temperature before serving or storing the cookies.

Notes

  • For best flavor, use pure maple syrup rather than maple-flavored syrup.
  • Chilling the dough is key to preventing excessive spreading and maintaining chewy texture.
  • Shortening in the white chocolate helps achieve a smoother, glossier coating but can be omitted.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can be frozen before or after baking; thaw before dipping in white chocolate for best results.

Keywords: white chocolate, maple syrup, chewy cookies, dessert, homemade cookies, holiday treats

Find it online: https://jedentaglecker.com/white-chocolate-dipped-chewy-maple-cookies-recipe/