Introduction

These White Chocolate Dipped Chewy Maple Cookies are a festive treat perfect for Christmas gatherings. Soft and chewy with a rich maple flavor, they’re elegantly finished with a smooth white chocolate dip that adds a sweet, creamy touch.

The image shows round cookies on a white marbled surface, each cookie having one half dipped in smooth, pale white chocolate coating. The other half of the cookie has a golden brown, slightly cracked texture with visible sugar crystals. The white chocolate side is sprinkled with coarse sea salt flakes that catch the light and add texture. The cookies are arranged closely together, showing a mix of plain and dipped halves with a shiny finish on the white chocolate. 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 tsp vanilla extract
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional)
White chocolate chips (quantity as desired for dipping)
Shortening (optional, for melting white chocolate)
Chopped pecans or festive sprinkles (optional, for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon if using. Set aside.
Step 3: In a large bowl, cream the softened butter with 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 fully combined.
Step 5: Gradually stir the dry ingredients into the wet ingredients 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 them on the 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 while cooling.
Step 9: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 10: Melt the white chocolate chips with shortening (if using) in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Step 11: Dip half of each cooled cookie into the melted white chocolate, letting excess drip off, then place on parchment-lined baking sheet.
Step 12: If desired, sprinkle chopped pecans or festive sprinkles over the melted chocolate before it sets.
Step 13: Allow the white chocolate to fully set before serving or storing.

Tips & Variations

For a stronger maple flavor, use pure maple syrup and add a touch of maple extract if available.
Ground cinnamon adds warm spice, but you can omit it or try a pinch of nutmeg instead.
If white chocolate is too thick when melting, add a small bit of shortening or coconut oil to smooth it out.
Swap white chocolate for dark or milk chocolate for a different twist.
Decorate with crushed candy canes for a peppermint holiday variation.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep the white chocolate coating from melting or softening, store the cookies in a cool, dry place. If refrigerated, allow cookies to come to room temperature before serving. They can also be frozen for up to 2 months; thaw completely before dipping or serving.

How to Serve

The image shows round cookies with a cracked, golden brown texture. Each cookie is half-coated with a smooth, glossy white layer of icing that covers one side entirely. Small white flakes of sea salt are scattered evenly on top of the white icing and a few on the cookie’s golden surface, adding texture and contrast. The cookies are placed on a white marbled surface, showing close-up details and a soft focus on the background cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can enhance the flavor and make shaping easier.

What if my white chocolate seizes while melting?

This can happen if water gets into the chocolate. To fix it, add a small amount of shortening or coconut oil and gently reheat while stirring to restore smoothness.