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White Chocolate Dipped Chewy Maple Cookies

Soft, chewy maple-infused cookies topped with a glossy white chocolate glaze, a dark chocolate drizzle, and sparkling sugar. The perfect holiday treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Cookies, Dessert, Snack
Cuisine: American, Holiday
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened to room temp
  • 1 cup dark brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, room temp
  • 0.33 cup pure maple syrup Grade A Dark
  • 1 tsp vanilla extract
  • 0.5 tsp maple extract optional for stronger flavor
Topping & Glaze
  • 1.5 cups white chocolate chips or melting wafers
  • 1 tsp vegetable oil or coconut oil
  • 0.25 cup dark chocolate chips melted, for drizzle
  • 2 tbsp coarse sparkling sugar or maple sugar granules

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
  2. In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
  3. Add the egg, maple syrup, vanilla extract, and maple extract. Mix until well combined.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Cover dough and chill in the refrigerator for at least 30-60 minutes to prevent spreading.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop dough into 1.5 tbsp balls and place 2 inches apart on baking sheets.
  8. Bake for 10-12 minutes until edges are golden. Centers may look slightly soft. Cool on pan for 5 minutes, then transfer to wire rack.
  9. Melt white chocolate with oil in microwave. Dip tops of cooled cookies or spread chocolate on top.
  10. Drizzle melted dark chocolate over the white chocolate and sprinkle with coarse sugar immediately.

Notes

Store in an airtight container for up to 5 days. For perfectly round cookies, use a round cutter to scoot the cookies into shape immediately after taking them out of the oven.