
Soft, chewy cookies infused with warm cinnamon and real maple, studded with creamy white chocolate chips — an irresistible treat for cozy afternoons.

This recipe arrived at my kitchen during a rainy autumn afternoon when I was craving something that smelled like fall and tasted like home. I wanted a cookie that delivered soft chewiness, a rich maple depth and the gentle warmth of cinnamon without overpowering the sweetness. After a few experiments—adjusting sugar ratios, swapping syrups, and testing chilling times—I landed on this version that reliably produces a tender, chewy center, crinkled edges and generous pockets of molten white chocolate.
I discovered the particular balance between brown sugar and a touch of granulated sugar while making an early batch for a neighborhood bake sale; the feedback was immediate and unanimous — people loved the texture and the way the maple flavor lingered without being cloying. The first time I brought a tray to a family gathering, everyone asked for the recipe. These cookies hold their shape, but stay soft for days when stored correctly, and the white chocolate adds a creamy counterpoint to the maple and cinnamon. They are my go-to when I want a cozy treat that feels special but is still easy to make.
My family’s reaction the first holiday season I made these was memorable: the tray arrived half empty. Neighbors took a bag home, and a friend with a very particular sweet tooth declared them “the perfect fall cookie.” What started as a comfort experiment has become a repeat request for birthdays and small celebrations; people comment on the maple note and the soft center every time.
My favorite part of these cookies is the texture contrast: a lightly crisp edge with a deeply chewy middle and little rivers of warm white chocolate when fresh from the oven. Family members often request them for care packages because they travel well and defrost beautifully. I love seeing the surprised faces when the maple note comes through — it elevates an ordinary cookie into something memorable.
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you prefer them soft, tuck a slice of sandwich bread into the container to retain moisture; replace the bread every other day. For longer storage, freeze unbaked dough balls on a sheet tray until firm, then transfer to a labeled freezer bag for up to 3 months. To bake from frozen, add 1–2 minutes to the baking time. Baked cookies thaw at room temperature in about 30 minutes and regain near-fresh texture when warmed in a 300°F oven for 3–4 minutes.
To make these without dairy, substitute plant-based butter measured stick-for-stick and choose soy-free white chocolate made from cocoa butter alternatives if available. For a gluten-free version, swap to a 1:1 gluten-free flour blend that contains xanthan gum; reduce chilling since some blends absorb more moisture. If you prefer a less-sweet cookie, reduce granulated sugar to 1/3 cup and increase brown sugar by 2 tablespoons to keep chewiness. Dark brown sugar can replace light for a deeper molasses note, and chopped toasted pecans are a fantastic textural addition.
Serve warm with a glass of cold milk, a cup of black tea, or strong coffee to balance the sweetness. For gatherings, arrange on a platter with sprigs of rosemary or thyme for a rustic look. These cookies pair beautifully with soft cheeses like mascarpone for a dessert board, or use them as a scoop base topped with vanilla ice cream and a drizzle of warmed maple syrup for an elegant dessert. Garnish each cookie with a small sprinkle of flaky sea salt to accentuate the maple and white chocolate.
In winter, add 1/4 teaspoon ground nutmeg and a pinch of cloves for a holiday-spiced profile. For spring and summer, fold in 1/2 cup chopped dried apricots or cranberries for fruit-forward notes. At Thanksgiving, add 1/2 cup toasted chopped pecans and a splash more maple syrup for a richer flavor. These small adjustments let you highlight seasonal ingredients while keeping the chewy texture intact.
Make double batches of dough and freeze half in portioned scoops to bake fresh as needed. Label bags with the date and baking temperature; frozen dough scoops can be baked straight from the freezer with an extra minute or two. For weekday treats, bake a dozen and store in an airtight container; they make excellent lunchbox additions or afternoon pick-me-ups. Preparing dough in the evening allows you to bake warm cookies the next morning, filling the house with an irresistible aroma.
Readers have reported using this dough for cookie sandwiches with maple buttercream, and one friend used the dough to make small tart shells lined with chopped pecans for a party platter — a huge hit. A neighbor who avoids overly sweet desserts told me these were perfectly balanced and asked for the recipe to make in bulk for a school bake sale. Small tweaks—like chilling overnight—have turned good batches into spectacular ones for many home bakers.
These cookies are approachable, adaptable and comforting. They reward a small amount of attention with consistently excellent results, and I hope you enjoy sharing them as much as I do.
Use room-temperature butter for proper creaming; overly soft or melted butter will cause excess spread.
Add an extra egg yolk for chewiness, but avoid adding whole eggs beyond the recipe to prevent cakey texture.
Scoop dough into uniform sizes (1.5 tablespoon) for even baking and consistent results.
If cookies brown too quickly, lower oven temperature by 10–15°F or rotate the pan halfway through baking.
This nourishing chewy maple cinnamon cookies with white chocolate recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Chill dough for at least 30 minutes; for best flavor chill overnight. Bake time may increase by 1–2 minutes from frozen.
Use real maple syrup for depth; imitation syrup will be overly sweet and one-dimensional.
This Chewy Maple Cinnamon Cookies with White Chocolate recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Use lighter-colored pans for even browning.
Whisk together flour, baking soda, ground cinnamon and salt in a medium bowl to ensure even distribution of leavening and spices.
Beat softened butter with brown sugar and granulated sugar on medium-high for 3–4 minutes until light and fluffy to incorporate air for structure.
Add the egg, extra yolk, maple syrup and vanilla. Mix until just combined to avoid developing gluten and creating a tough texture.
Add dry ingredients in two batches on low speed and fold in white chocolate chips by hand. Adjust consistency with a brief chill if dough is too soft.
Chill for 30–60 minutes (or overnight) to firm up the dough and concentrate flavors, which helps achieve chewiness and controlled spread.
Scoop dough into 1.5-tablespoon portions, place 2 inches apart and bake at 350°F for 10–12 minutes until edges are set and centers look slightly underbaked.
Cool on the sheet for 5 minutes then transfer to a rack. Store in an airtight container at room temperature for up to 4 days or freeze.
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