Delightful White Chocolate Dipped Chewy Maple Cookies
The aroma of warm cookies baking in the oven is like a comforting hug on a chilly day. As the leaves turn golden outside, I find myself longing for the flavors of fall, and these White Chocolate Dipped Chewy Maple Cookies fit the bill perfectly. Whenever I take a bite of these tender delights, I’m transported back to cozy afternoons spent in my grandmother’s kitchen, where we would bake together while sipping hot apple cider.
This easy fall dessert is not only perfect for gathering around the family table but is also an indulgent treat to share with friends. The mix of creamy white chocolate and sweet, complex maple syrup creates a symphony of flavors that will leave you reaching for just one more. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting Flavors: The combination of maple syrup and warm spices makes these cookies an idyllic fall treat.
- Quick and Easy: With minimal prep time, these cookies can be whipped up any day of the week for a spontaneous sweet moment.
- Crowd-Pleasing: Perfect for gatherings, these cookies are a hit with kids and adults alike!
- Customizable: You can easily add your favorite mix-ins to make them your own.
- Stunning Presentation: Dipping in white chocolate adds an elegant touch, making them perfect for gifting or special occasions.
What You’ll Need
Gather these simple ingredients for your White Chocolate Dipped Chewy Maple Cookies:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 ounces white chocolate chips or melting wafers
- Flaky sea salt, for garnish (optional)
How to Make White Chocolate Dipped Chewy Maple Cookies
Let’s make it together. Follow these simple steps to create your delicious cookies:
- Cream the butter and brown sugar together until light and fluffy.
- Add in the maple syrup, egg yolk, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 1.5 tablespoon balls and place on the sheet, leaving room to spread.
- Bake for 9–11 minutes, until edges are golden and centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Melt white chocolate in 20-second microwave increments, stirring in between until smooth.
- Dip half of each cooled cookie in white chocolate and place on parchment paper.
- Sprinkle with sea salt immediately and let the chocolate set before serving.
Delicious Variations to Try
These cookies are delightful as is, but here are some creative twists to make them even more fun:
- Nutty Delight: Add 1/2 cup of chopped pecans or walnuts for a buttery crunch.
- Zesty Maple: Incorporate a teaspoon of orange zest to the dough for a refreshing citrus twist.
- Chocolate Lovers: Fold in some semi-sweet chocolate chips alongside the white chocolate for an indulgent treat.
- Cranberry Bliss: Toss in a handful of dried cranberries for a tart contrast to the sweet maple chocolate.
Chef Emma’s Helpful Tips
Here are a few secrets to ensure your White Chocolate Dipped Chewy Maple Cookies turn out perfect every time:
- Make-Ahead Tip: The cookie dough can be prepared in advance and stored in the refrigerator for up to 3 days. Just let it sit at room temperature for a few minutes before baking.
- Ingredient Swaps: You can use coconut oil instead of butter for a dairy-free option that adds a hint of coconut flavor.
- Storage Advice: Store cooled cookies in an airtight container at room temperature for up to a week. If they last that long!
- Slicing Trick: If you want perfectly straight edges after dipping, gently run a knife or spatula along the chocolate-dipped edge before it sets.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 130
- Carbohydrates: 17g
- Sugar: 10g
- Fat: 6g
- Protein: 1g
- Sodium: 55mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The dough can be made ahead and chilled.
- Can I use different ingredients? Yes! Feel free to swap in different types of chocolate or use a sugar substitute for those watching their sugar intake.
- How do I store leftovers? Store in an airtight container for up to a week or freeze for up to three months.
- How long does it last? These cookies are best enjoyed within a week, but they can also be frozen for extended enjoyment.
A Cozy Closing Note
These White Chocolate Dipped Chewy Maple Cookies bring the warmth of the season right into your home. The creamy white chocolate paired with the rich flavor of maple syrup fills each bite with comfort and nostalgia. I can just picture friends gathering around the table, enjoying these sweet treats over warm conversations. Save this recipe to your Holiday Treats board so it’s ready when you need a cozy moment of indulgence!
White Chocolate Dipped Chewy Maple Cookies
Ingredients
Cookie Base
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
White Chocolate Coating
- 6 ounces white chocolate chips or melting wafers
- to taste flaky sea salt for garnish Optional
Instructions
Preparation
- Cream the butter and brown sugar together until light and fluffy.
- Add in the maple syrup, egg yolk, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Chill the dough in the fridge for at least 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 1.5 tablespoon balls and place on the sheet, leaving room to spread.
- Bake for 9–11 minutes, until edges are golden and centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Dipping
- Melt white chocolate in 20-second microwave increments, stirring in between until smooth.
- Dip half of each cooled cookie in white chocolate and place on parchment paper.
- Sprinkle with sea salt immediately and let the chocolate set before serving.
