Deliciously Chewy Maple Cinnamon Cookies with White Chocolate

Chewy Maple Cinnamon Cookies with White Chocolate are my answer to that 3 pm craving when your brain says you need a cozy hug in cookie form. Picture soft, chewy middles, crisp edges, and little pops of creamy white chocolate surrounded by warm cinnamon. These are the cookies I bake when friends stop by with zero notice, or when I just want the house to smell like a holiday afternoon. They’re simple, satisfying, and made with pantry ingredients plus real maple syrup for flavor that’s rich without being too sweet. If you love a classic chocolate chip cookie but want a little twist, you’re in the right kitchen.

Why I Love This Recipe

It started with a rainy weekend, a half-bottle of maple syrup, and a need for something that makes you pause mid-bite. These cookies manage that. They’re soft at the center, lightly crisp at the edge, and infused with a maple cinnamon warmth that makes the white chocolate taste even more velvety. I love that I can mix the dough in one bowl, chill it for a short spell, and bake off a tray whenever the mood strikes.

Another big win: these are reliable. The dough is forgiving, the ingredients are easy to find, and the process is friendly even if you’re still getting comfortable in the baking aisle. I’ve made these for bake sales, school drop-offs, and one cozy movie night that ended with a plate of crumbs. If you’re after repeatable success, Chewy Maple Cinnamon Cookies with White Chocolate deliver every time.

I also love how customizable they are. Want extra cinnamon? Sprinkle a pinch on top before baking. Prefer a bit of salt? Finish with a few flakes on the warm cookies. They take small tweaks well, and that makes me feel like I get to bake my mood into every batch.

“Made these for a fundraiser and got three texts asking for the recipe before the event ended. Soft, flavorful, and not too sweet. New family favorite.”

Tips for Making Chewy Maple Cinnamon Cookies

These pointers come from many trays of cookies and a few lessons learned the tasty way. If you want that soft, chewy texture with full maple flavor, these help a ton.

• Use pure maple syrup, not pancake syrup. The flavor difference is huge. Grade A amber is my favorite for baking.
• Mix melted butter with brown sugar. Melted butter plus more brown sugar keeps cookies chewy and deeply flavored.
• Chill the dough for at least 30 minutes. This keeps the cookies from spreading too much and helps the flavor develop.
• Underbake slightly. Pull them when the edges look set, but the centers still look a touch soft. They finish cooking on the sheet.
• Scoop evenly. A 1.5 tablespoon cookie scoop makes even rounds and bakes more consistently. If you go bigger, add a minute or two.
• Save a few chips for the tops. Press 3 to 4 white chocolate chips into each dough ball before baking for a pretty look and gooey tops.
• Pan matters. Line with parchment and choose light colored sheets for even browning.

If you want to prep ahead, roll the dough into balls, freeze on a tray, then bag. Bake from frozen and add a minute or two to the time. Easy, fresh cookies anytime.

How to Make Maple Cinnamon Cookies

Here’s the step-by-step flow I use on a regular weeknight. It’s simple enough for newer bakers and still special enough to share. I’ll note a few swaps and shortcuts as we go, because I know life happens. And yes, this is where the Chewy Maple Cinnamon Cookies with White Chocolate magic starts to happen.

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg + 1 large egg yolk, room temp
• 1 teaspoon vanilla extract
• 1 and 3/4 cups (220 g) all purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon, plus extra for sprinkling if you like
• 1 cup (170 g) white chocolate chips or chopped white chocolate
• Optional: a pinch of nutmeg, and flaky sea salt for finishing

Step by Step

• Whisk melted butter, brown sugar, and granulated sugar in a large bowl until the mixture looks smooth and glossy.
• Whisk in maple syrup, egg, egg yolk, and vanilla until combined. The batter should look thick and shiny.
• In a second bowl, stir flour, cornstarch, baking soda, salt, and cinnamon. Add dry ingredients to the wet and mix with a spatula until just combined.
• Fold in 3/4 cup of the white chocolate chips. Save the rest for the tops.
• Cover and chill the bowl for 30 to 45 minutes. This helps create thick, chewy cookies.
• Heat oven to 350°F (177°C). Line two baking sheets with parchment.
• Scoop dough into 1.5 tablespoon balls. Press a few white chocolate chips on top of each.
• Bake 9 to 11 minutes, until edges look set and centers are soft. If using a larger scoop, bake 11 to 13 minutes.
• Cool on the sheet for 5 minutes, then move to a rack. If you like, dust lightly with cinnamon or add a pinch of flaky salt while warm.

Make Ahead and Storage

You can make the dough 2 days ahead. Keep it covered in the fridge. If it feels too firm to scoop, let it sit at room temp for 15 minutes, then scoop and bake. Baked cookies keep well in an airtight container for 3 to 4 days. To freeze, freeze dough balls up to 2 months. Bake from frozen and add about 2 minutes.

Video Tutorial

If you like to see texture cues, this short video walks through mixing, scooping, and knowing when to pull the tray. I show the batter sheen after the sugars and butter come together, the dough thickness after chilling, and the exact moment the edges look set. There’s a side by side of underbaked, perfect, and overbaked, which is so helpful if you’re a visual baker.

You’ll also see how I press extra chips on top and a quick trick for shaping. If a cookie bakes a little wonky, gently scoot the edges with a round cutter to make a neat circle. It’s a simple move that makes Chewy Maple Cinnamon Cookies with White Chocolate look bakery level without any fuss.

Helpful Bakers Tips

Measure your flour with care. If you scoop directly from the bag, you can end up with too much and the cookies get cakey. Fluff the flour, spoon into the cup, and level with a knife, or use a scale. Accuracy matters when you want a tender middle and crisp edge.

Keep your butter just warm, not hot. If it’s too hot, it can scramble the egg and mess with the texture. If you’re worried, let it sit 5 minutes before mixing. I also like to set the egg out while I prep so it’s not ice cold when it meets the butter.

White chocolate can be sweet, so balance helps. That’s why the cinnamon and maple are such a good team. If you like a sweet salty bite, finish the warm cookies with a tiny pinch of flaky salt. It makes the maple pop and keeps everything in balance.

Finally, trust the rest time on the pan. Those 5 minutes let the centers set up without drying out. If you move them too soon, they can fall apart. If you leave them too long, they keep cooking and lose that chewy magic. Aim for that sweet spot, and you’ll be rewarded with cookies that feel like a warm blanket on a chilly day.

Common Questions

Can I skip chilling the dough?
You can, but the cookies will spread more and bake thinner. For thick, chewy middles, chilling is worth it. Even 20 minutes helps.

What kind of maple syrup should I use?
Use pure maple syrup. Grade A amber is my favorite for flavor. Avoid pancake syrup since it’s mostly sugar and flavoring.

Can I use dark brown sugar?
Yes. Dark brown sugar makes a slightly deeper flavor and a touch more chew. If you love rich molasses notes, go for it.

How do I know when they’re done?
Look for set edges and soft centers. If the whole top looks dry, they’re overbaked. Remember they firm up as they cool.

Can I swap the white chocolate?
Absolutely. Try chopped walnuts, pecans, or milk chocolate chips. Keep the total mix-ins around 1 cup so the dough holds its shape.

Ready to Bake and Share?

We covered the steps, the little tricks, and the why behind each choice, so you’re set up for success. With real maple syrup, warm cinnamon, and creamy white chocolate, these are the cozy bakes that make a kitchen feel like home. Chewy Maple Cinnamon Cookies with White Chocolate are simple, reliable, and friendly to last minute plans.

Grab a bowl, melt the butter, and give yourself the gift of a warm cookie tonight. If you try them, tell me how it went and what you tweaked. I’ll be cheering you on from my oven to yours.

Chewy Maple Cinnamon Cookies with White Chocolate

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• Author: sadka
• Total Time: 26 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, chewy cookies infused with maple and cinnamon, featuring creamy white chocolate.

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Ingredients

Scale 1x2x3x

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg + 1 large egg yolk, room temp
• 1 teaspoon vanilla extract
• 1 and 3/4 cups (220 g) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon, plus extra for sprinkling
• 1 cup (170 g) white chocolate chips or chopped white chocolate
• Optional: a pinch of nutmeg, and flaky sea salt for finishing

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Instructions

1. Whisk melted butter, brown sugar, and granulated sugar in a large bowl until smooth and glossy.
2. Whisk in maple syrup, egg, egg yolk, and vanilla until combined.
3. In a second bowl, stir flour, cornstarch, baking soda, salt, and cinnamon. Add dry ingredients to the wet and mix with a spatula until just combined.
4. Fold in 3/4 cup of the white chocolate chips. Save the rest for topping.
5. Cover and chill the bowl for 30 to 45 minutes.
6. Heat oven to 350°F (177°C) and line baking sheets with parchment.
7. Scoop dough into 1.5 tablespoon balls and press a few white chocolate chips on top.
8. Bake for 9 to 11 minutes, until edges look set and centers are soft.
9. Cool on the sheet for 5 minutes before transferring to a rack.

Notes

For a richer flavor, use dark brown sugar. Cookies keep well in an airtight container for 3 to 4 days. Dough can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: cookies, maple, cinnamon, dessert, baking