Name: White Chocolate Dipped Chewy Maple Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar; 1/3 cup pure maple syrup; 1 large egg; 1 teaspoon vanilla extract; 1 cup white chocolate chips or melting wafers (for dipping); Optional: sprinkles, flaky salt, or chopped nuts (for decorating)

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White Chocolate Dipped Chewy Maple Cookies are soft, warmly spiced treats with rich maple flavor and a sweet, creamy white chocolate finish. I bake these cookies during the cooler months when maple and cozy desserts feel just right. The dip adds a beautiful and delicious contrast that takes these cookies to another level.

Why You’ll Love This Recipe

I love how these cookies come out perfectly chewy with that nostalgic, buttery maple taste in every bite. The white chocolate adds a creamy sweetness that balances the warm spice and maple syrup. They’re festive enough for the holidays but easy enough to make any time I want a comforting cookie with a little extra flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter (softened)
Brown sugar
Maple syrup (pure maple syrup for the best flavor)
Egg
Vanilla extract
White chocolate chips or white chocolate melting wafers
Optional: sprinkles, flaky salt, or chopped nuts for decorating

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, salt, and cinnamon.
In a separate large bowl, I cream together the butter and brown sugar until it’s light and fluffy.
I beat in the egg, maple syrup, and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture and stir just until combined—being careful not to overmix.
I scoop tablespoon-sized portions of dough onto the baking sheet, spacing them a couple of inches apart.
I bake the cookies for 9–11 minutes, just until the edges are set but the centers still look soft.
After cooling the cookies completely, I melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
I dip half of each cookie into the melted white chocolate, let the excess drip off, and place them on parchment to set.
If I’m adding sprinkles or a light dusting of salt, I do it while the chocolate is still wet.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 10 minutes
Cool and dip time: 30 minutes
Total time: Around 55 minutes

Variations

Sometimes I fold white chocolate chips directly into the dough for double the white chocolate impact. I’ve also added a bit of nutmeg or ground ginger to deepen the spice profile. For a nutty version, I mix in chopped pecans or walnuts. And when I want a crispier edge, I flatten the dough balls slightly before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked (and cooled) cookies for up to 2 months. I avoid reheating once they’re dipped, but if they’re plain, I warm them for a few seconds in the microwave to bring back that fresh-baked texture.

FAQs

Can I use imitation maple syrup?

I stick with pure maple syrup for the best flavor. Imitation works in a pinch, but the richness of real maple syrup makes a noticeable difference.

What type of white chocolate should I use for dipping?

I use melting wafers or high-quality white chocolate chips. If using bars, I chop them finely so they melt evenly.

Can I make these cookies ahead?

Yes. I often make the dough a day in advance and refrigerate it. The flavor actually deepens, and the cookies bake up beautifully.

Do I need to chill the dough?

Not necessarily. If the dough feels too soft or sticky, I chill it for 20–30 minutes so it’s easier to scoop and helps prevent spreading.

How do I keep the white chocolate coating from cracking?

I let the dipped cookies set at room temperature rather than chilling them, which helps the coating stay smooth and intact.

Conclusion

White Chocolate Dipped Chewy Maple Cookies bring together everything I love about fall and winter baking—warmth, sweetness, and a little bit of indulgence. They’re chewy, flavorful, and beautifully finished with a creamy white chocolate dip. Whether I’m baking them for a holiday platter or just for myself, they always satisfy my cookie cravings.