Description
These Chewy Maple Cinnamon Cookies with White Chocolate are a delightful treat that combines the warm flavors of cinnamon and maple syrup with the sweet creaminess of white chocolate chips. Soft and chewy with golden edges, these cookies are perfect for any occasion and easy to make from scratch.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy. Then beat in the maple syrup, vanilla extract, and eggs until all ingredients are fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix to ensure the cookies stay chewy.
- Add White Chocolate Chips: Gently fold the white chocolate chips into the dough, distributing them evenly throughout.
- Shape the Cookies: Using a tablespoon, scoop out portions of dough and roll them into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden while the centers remain soft and chewy.
- Cool: After baking, let the cookies cool on the baking sheet for a few minutes to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- For extra chewier cookies, slightly underbake and allow to set on the baking sheet.
- Use room temperature butter and eggs for best mixing results.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- White chocolate chips can be substituted with dark or milk chocolate chips if preferred.
