White Chocolate Dipped Chewy Maple Cookies Recipe brings soft, bendy centers, crisp edges, rich maple flavor, and a creamy white chocolate finish. It suits maple lovers, bake-sale heroes, and holiday tins, and the batch takes about 35 minutes start to finish. I ate two while “taste testing,” which my family calls Tuesday.
Easy White Chocolate Dipped Chewy Maple Cookies
This White Chocolate Dipped Chewy Maple Cookies Recipe uses simple ingredients, one bowl for dry and one for wet, and no chill time. You mix, scoop, bake, and dip. The dough holds shape, so the cookies bake evenly without fuss.
You also melt white chocolate in the microwave, so you skip fancy tempering. A small splash of neutral oil keeps the coating smooth and shiny. Clean-up stays easy with parchment on both the baking sheet and the dipping station.
Ingredients You Need
- Unsalted butter: 1/2 cup, softened to room temp (113 g). Use a good-quality stick butter for best flavor.
- Light brown sugar: 1/2 cup, packed (100 g). Dark brown works for deeper molasses notes.
- Granulated sugar: 1/4 cup (50 g).
- Pure maple syrup: 1/4 cup (60 ml). Grade A amber or dark gives stronger maple flavor. If you only have pancake syrup, reduce the granulated sugar by 1 tablespoon and expect a different flavor.
- Large egg: 1, at room temp.
- Vanilla extract: 1 1/2 teaspoons.
- All-purpose flour: 1 1/2 cups (180 g). Weigh flour for best texture.
- Baking soda: 1/2 teaspoon.
- Baking powder: 1/4 teaspoon.
- Fine sea salt: 1/2 teaspoon.
- Ground cinnamon: 1/2 teaspoon, optional but tasty.
- White chocolate: 8 ounces (225 g), chopped or high-quality chips. Choose bars with cocoa butter for smooth melting.
- Neutral oil or refined coconut oil: 1 teaspoon, optional, to thin the white chocolate.
- Flaky sea salt: a pinch for garnish, optional.
- Optional mix-in: chopped toasted pecans, 1/2 cup, for nut lovers.
Equipment:
- Mixing bowls, whisk, and a rubber spatula
- Hand mixer or stand mixer
- 1.5 tablespoon cookie scoop or two spoons
- Two rimmed baking sheets lined with parchment
- Wire cooling rack
- Microwave-safe bowl or a small pot and heatproof bowl for a simple double boiler
How to Make White Chocolate Dipped Chewy Maple Cookies
- Prep Time: 15 minutes
- Cook Time: 10 to 12 minutes per batch
- Total Time: about 35 minutes
- Heat the oven to 350°F. Line two baking sheets with parchment and set a wire rack nearby.
- Beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture looks creamy and slightly fluffy, about 2 minutes.
- Add the maple syrup, egg, and vanilla. Mix until smooth and glossy.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients. Mix on low just until the dough comes together with no dry flour streaks. Fold in pecans if using.
- Scoop the dough into 1.5 tablespoon portions and space them 2 inches apart on the lined sheets.
- Bake one sheet at a time for 10 to 12 minutes, until the edges look set and the centers look soft and puffy. The cookies will finish setting as they cool.
- Cool the cookies on the sheet for 5 minutes, then move them to the wire rack. Repeat with the remaining dough.
- Melt the white chocolate with the oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. You can also use a simple double boiler over low heat.
- Dip each cooled cookie halfway into the melted white chocolate and let the excess drip off. Lay the cookies on fresh parchment and sprinkle a tiny pinch of flaky salt, if you like.
- Let the coating set at room temp for 30 minutes, or chill the tray for 10 minutes if you feel impatient.
Tips & Common Mistakes
- Weigh flour or fluff, spoon, and level. Too much flour makes dry, cakey cookies.
- Keep the butter truly softened, not melty. Over-soft butter causes cookies to spread too thin.
- Mix the dry ingredients just until combined. Overmixing builds too much gluten and toughens the crumb.
- Bake until edges set and centers still look soft. Overbaking kills chew.
- Use real maple syrup for bold flavor. Pancake syrup tastes different and runs sweeter.
- Choose white chocolate with cocoa butter. Some “white chips” with palm oil clump and scorch.
- Melt low and slow. High heat seizes white chocolate.
- Cool cookies fully before dipping. Warm cookies slide right out of their coats.
- Space scoops at least 2 inches apart. Tight spacing leads to merged cookies.
- Store dipped cookies in a cool spot. Heat can bloom the coating.
Variations I’ve Tried
- Maple Pecan Crunch: Fold in 1/2 cup toasted chopped pecans and finish with a light sprinkle of flaky salt.
- Maple Espresso: Add 1 teaspoon instant espresso powder to the dry ingredients for a coffee-kissed cookie that pairs with lattes.
- Brown Butter Maple: Brown the butter, cool it to room temp, then mix the dough. This adds nutty depth and a richer chew.
- Maple Spice: Swap cinnamon for 1/4 teaspoon each ginger and nutmeg for warm spice vibes.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. The dough may need 1 to 2 teaspoons extra maple syrup if it feels crumbly.
- Sandwich Style: Skip the dip and spread a maple cream cheese filling between two cookies.
How to Serve White Chocolate Dipped Chewy Maple Cookies
Stack them on a platter with the dipped sides alternating up and down so the coating stays neat. Pour hot coffee, black tea, or spiced chai for a pairing that flatters maple and white chocolate. Crumble a warm cookie over vanilla ice cream and drizzle a teaspoon of maple syrup for a quick dessert. Pack a dozen into a tin with parchment dividers for a gift that actually gets eaten.
Make-Ahead and Storage
Chill the dough, covered, for up to 72 hours and bake straight from the fridge. Freeze scooped dough balls on a sheet until solid, then bag them for up to 2 months; bake from frozen and add 1 to 2 minutes. Store baked cookies in an airtight container at cool room temp for 4 to 5 days, or freeze for up to 2 months. To refresh, warm a cookie in the microwave for 8 to 10 seconds or in a 300°F oven for 3 to 4 minutes.
Nutrition Information
Approximate per cookie, based on 22 cookies:
- Calories: 160
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 23 g
- Sugar: 14 g
- Protein: 2 g
- Sodium: 90 mg
- Fiber: 0.5 g
Values vary by brand and actual yield.
White Chocolate Dipped Chewy Maple Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in eggs, maple syrup, and vanilla until combined.
- Gradually mix in the dry ingredients until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, or until edges are set and centers look slightly underbaked.
- Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cool, melt white chocolate chips with vegetable oil (if using) in a microwave or double boiler, stirring until smooth.
- Dip half of each cookie into the melted white chocolate. Place on parchment paper to set.
- Allow chocolate to firm up completely before serving or storing.