Chewy Maple Cinnamon Cookies with White Chocolate

Chewy Maple Cinnamon Cookies with White Chocolate are warm, cozy, and perfectly spiced cookies that melt in my mouth with every bite. Infused with rich maple syrup, a hint of cinnamon, and sweet white chocolate chunks, these cookies are soft, chewy, and full of comforting flavor. I love baking them on crisp fall days—or anytime I want a cookie that feels like a hug.

Why You’ll Love This Recipe

I love how these cookies balance deep maple flavor with a touch of cinnamon spice. The white chocolate adds a creamy sweetness that complements the richness of the dough. They’re incredibly soft and stay chewy for days, making them perfect for gifting, snacking, or pairing with a hot cup of coffee or tea. Best of all, they come together in one bowl with no chill time required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon

• Unsalted butter, melted

• Brown sugar

• Pure maple syrup

• Egg

• Vanilla extract

• White chocolate chips or chunks

directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.

3. In a large bowl, I combine the melted butter and brown sugar, mixing until smooth.

4. I add the maple syrup, egg, and vanilla extract, whisking until fully incorporated.

5. I stir in the dry ingredients just until the dough comes together.

6. I fold in the white chocolate chips, making sure they’re evenly distributed.

7. I scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. I bake for 9–11 minutes, just until the edges are set and the centers are still soft.

9. I let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is 15 minutes, and bake time is around 10 minutes per batch, so I have a warm batch ready in under 30 minutes.

Variations

Sometimes I add chopped toasted pecans for a bit of crunch, or use cinnamon chips in place of some of the white chocolate. I’ve also drizzled maple glaze over the tops once cooled for an extra touch of sweetness. If I want a stronger maple flavor, I use a touch of maple extract along with the syrup.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want that fresh-baked warmth again, I microwave a cookie for about 8–10 seconds. They also freeze well—both baked and unbaked. I freeze the dough balls and bake straight from frozen, adding an extra minute or two to the bake time.

FAQs

Can I use pancake syrup instead of pure maple syrup?

I don’t recommend it. Pancake syrup is mostly corn syrup and won’t give the same rich maple flavor. Pure maple syrup really makes a difference here.

Do I need to chill the dough?

Nope. I usually bake them right away, and they still come out perfectly chewy. But if I want a thicker cookie, chilling the dough for 30 minutes helps.

What kind of white chocolate works best?

I prefer chopped white chocolate bars for big, melty pockets, but white chocolate chips are great too and easier to measure and mix.

Can I make these cookies gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. The texture is just slightly softer but still delicious.

How can I enhance the cinnamon flavor?

I sometimes sprinkle cinnamon sugar over the dough balls before baking or add a pinch of nutmeg for extra warmth.

Conclusion

Chewy Maple Cinnamon Cookies with White Chocolate are one of my favorite cookies to bake when I want something cozy, flavorful, and just a little different. The maple, cinnamon, and white chocolate create a beautiful balance of warmth and sweetness, all wrapped up in a soft, chewy cookie that’s hard to resist. Whether for a fall treat or a sweet year-round indulgence, these cookies always hit the spot.

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