Introduction

These White Chocolate Dipped Chewy Maple Cookies bring a sweet, festive twist to your holiday baking. Soft and chewy with a rich maple flavor, they’re beautifully finished with a glossy white chocolate coating. Perfect for sharing or gifting this Christmas season.

The image shows a close-up of multiple round cookies placed on a white marbled surface. Each cookie has a cracked golden-brown texture and is dipped halfway in smooth white icing. The iced part has white icing drizzled in thin lines on top. There is a small decoration on the white icing near the edge of each cookie, made of two green holly leaves and two small red berries, adding a festive look. The cookies are arranged neatly, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 cup packed brown sugar
½ cup granulated sugar
¾ cup softened butter
½ cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
1 ½ cups white chocolate chips
1 tablespoon shortening (optional, for smooth melting)
Chopped pecans or sprinkles (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. Set aside.
Step 3: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Beat in the egg, maple syrup, and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 6: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape.
Step 7: Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart.
Step 8: Bake for 10-12 minutes, until edges are lightly golden and centers look slightly underbaked. They will firm up as they cool.
Step 9: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 10: In a microwave-safe bowl, combine white chocolate chips and shortening if using. Microwave in 30-second intervals, stirring until smooth and melted.
Step 11: Once cookies are completely cool, dip half of each into the melted white chocolate. Allow excess to drip off, then place on parchment-lined baking sheet.
Step 12: If desired, sprinkle chopped pecans or festive sprinkles over the white chocolate before it sets.
Step 13: Let the white chocolate set completely before serving or storing.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or ground ginger to the dry ingredients.
If you don’t have shortening, a small amount of coconut oil can help white chocolate melt smoothly.
Use pure maple syrup for the best authentic flavor; fake syrups can alter the taste.
To make the cookies festive, consider using holiday-themed sprinkles or finely chopped dried cranberries for decoration.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, keep them refrigerated for up to 2 weeks. To reheat, let them come to room temperature; avoid microwaving as it can soften the white chocolate coating.

How to Serve

A metal baking tray holds several round cookies with a golden brown cracked top. Each cookie is half dipped in smooth white icing that covers the bottom half, and is decorated with thin white icing lines drizzled diagonally across the dipped area. Near the edge where the icing ends, small green holly leaves and two red berries made of icing decorate each cookie. The background shows blurred green Christmas tree lights, adding a festive feel. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use maple extract instead of maple syrup?

While maple extract can add flavor, it won’t provide the moisture that maple syrup does, which affects the cookie’s texture. For best results, use pure maple syrup.

How do I prevent the white chocolate from seizing while melting?

Microwave in short bursts and stir frequently. Adding a small amount of shortening or coconut oil helps keep the chocolate smooth and prevents seizing.