White Chocolate Dipped Chewy Maple Cookies Recipe delivers soft, maple-rich centers, toasty edges, and a creamy white chocolate finish that tastes like a maple candy shop met a bakery. This batch suits maple lovers, holiday tins, and bake sale MVPs, and you can finish it in about 45 minutes. I tested four maple syrups and my neighbors claimed I ran a public service cookie booth.
White Chocolate Dipped Chewy Maple Cookies Recipe
White Chocolate Dipped Chewy Maple Cookies Recipe packs deep maple flavor with a chewy middle and a crisp edge that gives each bite contrast. The white chocolate adds creamy sweetness that plays perfectly with the maple and a pinch of salt. You get bakery-level texture without a long chill or extra fuss.
Ingredients You Need
- Unsalted butter, 1/2 cup, melted and slightly cooled. Brown the butter for a nuttier note if you like.
- Dark brown sugar, 3/4 cup, packed. Light brown sugar works, though the cookies taste lighter in molasses.
- Granulated sugar, 1/4 cup, for balanced sweetness and better edges.
- Pure maple syrup, 1/3 cup. Use Grade A Dark Robust for bold flavor.
- Maple extract, 1/2 to 1 teaspoon, optional but boosts maple flavor. I use Frontier or Watkins.
- Large egg, 1, room temperature.
- Egg yolk, 1, for extra chew.
- Vanilla extract, 1 teaspoon.
- All-purpose flour, 2 cups, 240 g. Spoon and level or weigh for accuracy.
- Cornstarch, 2 teaspoons, for soft chew.
- Baking soda, 1/2 teaspoon.
- Baking powder, 1/2 teaspoon.
- Fine sea salt, 3/4 teaspoon.
- Ground cinnamon, 1/4 teaspoon, optional but cozy.
- Chopped toasted pecans, 1/2 cup, optional for crunch.
- White chocolate bars, 8 ounces, finely chopped. Bars melt smoother than chips. Guittard or Ghirardelli work well.
- Refined coconut oil or cocoa butter, 1 teaspoon, optional to thin the chocolate.
- Flaky sea salt or maple sugar, for finishing.
Pantry shortcut: Use white chocolate melting wafers if you want quick, smooth dipping. They set cleanly.
Equipment:
- 2 baking sheets, parchment paper, cooling rack
- Mixing bowls, whisk or hand mixer, rubber spatula
- 1.5 tablespoon cookie scoop or spoon
- Small microwave-safe bowl or double boiler
- Instant-read thermometer for chocolate, optional
Quick Tips
- Use Grade A Dark Robust maple syrup for standout maple flavor.
- Weigh your flour or spoon and level to avoid dry cookies.
- If the dough looks shiny or loose, chill it for 15 minutes and keep baking.
- Swap pecans with walnuts, or skip nuts for nut-free cookies.
- Use bars for the white chocolate dip. Chips fight melting because of stabilizers.
- Add 1 teaspoon espresso powder for a subtle latte vibe.
- Sprinkle maple sugar or crushed freeze-dried raspberries on the dip for color.
- If you love deeper chew, bake on a light-colored aluminum sheet and pull at faintly underdone.
How to Make White Chocolate Dipped Chewy Maple Cookies
- Prep: 15 minutes
- Cook: 10 minutes per batch
- Total: 45 minutes
- Heat the oven to 350°F. Line two baking sheets with parchment and set a cooling rack nearby.
- Whisk the melted butter, brown sugar, and granulated sugar until the mixture looks glossy and smooth. Whisk in maple syrup, egg, egg yolk, vanilla, and maple extract.
- In a second bowl, whisk flour, cornstarch, baking soda, baking powder, salt, and cinnamon. Add the dry mix to the wet and fold until no dry streaks remain. Fold in pecans if using.
- Scoop 1.5 tablespoon portions and space them 2 inches apart on the sheets. Bake 9 to 11 minutes until edges look set and centers look puffed and soft.
- Let the cookies rest on the sheet for 5 minutes, then move them to the rack to cool completely.
- Melt the white chocolate in a microwave at 50 percent power in 20 to 30 second bursts, stirring between each, until smooth. Stir in coconut oil if you want a thinner dip. Keep the chocolate warm and fluid, not hot.
- Dip half of each cooled cookie into the white chocolate. Let excess drip back into the bowl, set on parchment, and finish with flaky salt or maple sugar.
- Let the chocolate set at room temperature for 10 to 15 minutes or chill for 5 minutes. Pour a cup of coffee and try one while the rest set.
Recipe Variations
- Gluten-free: Use a cup-for-cup gluten-free flour blend that includes xanthan gum. Chill the dough for 20 minutes to control spread.
- Vegan: Use plant butter and a flax egg made with 1 tablespoon ground flax and 3 tablespoons water. Choose dairy-free white chocolate.
- Low sugar: Use a 1:1 erythritol blend and a high quality sugar-free maple syrup. Expect a bit more spread and a slightly crisper edge.
- Add-ins: Fold in 1/2 cup mini white chocolate chunks, 1/2 cup chopped dried cranberries, or 1 tablespoon orange zest for a bright twist.
Ways to Serve White Chocolate Dipped Chewy Maple Cookies
- Pair with hot coffee, chai, or maple latte.
- Crumble over vanilla ice cream and drizzle a little warm maple syrup.
- Stack in gift boxes with parchment between layers for a sweet share.
- Sandwich maple buttercream between two cookies for a party treat.
Storage
Store the cookies in an airtight container at room temperature for 3 to 4 days. Keep layers separated with parchment so the white chocolate stays neat. Freeze baked cookies or scooped dough balls for up to 2 months and thaw at room temp. Keep dipped cookies out of direct sun so the chocolate stays smooth.
White Chocolate Dipped Chewy Maple Cookies
These chewy maple cookies are packed with real maple flavor and dipped in creamy white chocolate for a decadent treat perfect with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, beat together the softened butter and brown sugar until creamy.
- Add maple syrup, egg, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but centers are still soft. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are completely cool, melt white chocolate in a microwave-safe bowl in 20-second intervals until smooth.
- Dip half of each cookie into the melted white chocolate and place on parchment paper until the chocolate is set.
- Enjoy your chewy maple cookies dipped in delicious white chocolate!
Notes
For the best chewy texture, avoid overbaking the cookies. Use real maple syrup for authentic flavor. Let white chocolate set completely before storing.