Looking for a sweet treat that feels like a warm hug on a chilly day? These Chewy Maple Cinnamon Cookies with White Chocolate might just be what you need! Perfect for busy parents craving a little comfort or professionals looking to share something delightful during coffee breaks, these cookies deliver warmth and joy in every bite.
Imagine pulling a batch of these cookies from the oven, the sweet scent of maple and cinnamon wafting through your home. Their soft, chewy texture combined with the sweet bursts of white chocolate creates a perfect harmony that’s both nostalgic and comforting. What makes them special is not just the flavor but also the way they remind us of cozy moments shared with loved ones.
Why should you whip up a batch of these cookies? They are easy to make, come together in no time, and they’re bound to impress your family or guests. Plus, they’re made with simple ingredients that you likely already have in your pantry!
Why You’ll Love This Recipe
- Ready in less than 30 minutes Quick to make and even quicker to disappear!
- Made with pantry staples Everything you need is probably already in your kitchen.
- Perfect for sharing Great for gatherings, parties, or just because!
- Delightfully chewy A texture that gets people raving.
Ingredients for Chewy Maple Cinnamon Cookies with White Chocolate
- 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
- White chocolate melting wafers
- Holly berry sprinkles
- Light colored baking sheets
Step-by-Step Instructions for Chewy Maple Cinnamon Cookies with White Chocolate
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix together the melted butter and sugars in a large bowl until smooth.
- Stir in the maple syrup and vanilla extract, blending well.
- Add the flour, baking soda, cinnamon, and salt, mixing until just combined.
- Fold in the white chocolate melting wafers gently to avoid breaking them.
- Scoop the dough onto the prepared baking sheets, spacing them about two inches apart.
- Sprinkle some Holly berry sprinkles on top if desired.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
Tips for Success
- Don’t skip the cooling time; letting cookies cool on the baking sheet solidifies their chewy texture.
- Use fresh baking soda for the best rise and fluffiness.
- Experiment with flavors; add a pinch of nutmeg for a unique twist!
Substitutions & Variations of Chewy Maple Cinnamon Cookies
To Make It Vegan/Gluten-Free:
- Try using coconut oil instead of butter and a flax egg for binding.
- Substitute all-purpose flour with a gluten-free blend to keep them friendly for gluten sensitivities.
Variations:
- Mix in some nuts for added crunch.
- Add a splash of bourbon or whiskey to the dough for an adult twist!
Storage Instructions for Chewy Maple Cinnamon Cookies
Refrigerator: Store cookies in an airtight container for up to one week.
Freezer: Freeze baked cookies in an airtight container for up to three months. Just thaw at room temperature before enjoying!
Make-Ahead: Dough can be prepared a day in advance; just keep it in the fridge until you’re ready to bake.
Frequently Asked Questions (FAQ) for Chewy Maple Cinnamon Cookies
- Can I use brown sugar instead of white sugar? Yes, brown sugar adds a richer flavor!
- What if I don’t have maple syrup? Honey or agave can be used as substitutes.
- How do I know when they’re done? Look for a light golden edge; they will continue to cook slightly out of the oven.
Final Toughts
Everyone loves a sweet moment, and what better way to share happiness than with Chewy Maple Cinnamon Cookies with White Chocolate? These cookies not only satisfy your sweet tooth but also offer the comfort that makes life sweeter. So, grab your ingredients, bake a batch, and don’t forget to let us know how they turn out with a comment and a star rating!
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Chewy Maple Cinnamon Cookies with White Chocolate
Deliciously chewy cookies packed with the flavors of maple and cinnamon, topped with white chocolate and holly berry sprinkles.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 1 cup melted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup white chocolate melting wafers
- Holly berry sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix together the melted butter and sugars in a large bowl until smooth.
- Stir in the maple syrup and vanilla extract, blending well.
- Add the flour, baking soda, cinnamon, and salt, mixing until just combined.
- Fold in the white chocolate melting wafers gently to avoid breaking them.
- Scoop the dough onto the prepared baking sheets, spacing them about two inches apart.
- Sprinkle some Holly berry sprinkles on top if desired.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
Notes
Letting cookies cool on the baking sheet helps solidify their chewy texture. Use fresh baking soda for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian