Maple White Chocolate Cookies Recipe

Introduction

These Maple White Chocolate Cookies combine the warm, cozy flavor of maple cinnamon dough with sweet white chocolate and festive holly berry sprinkles. They offer a perfect balance of chewy texture and creamy sweetness, making them an ideal treat for the holiday season or any time you crave a special cookie.

Ingredients

• 1 batch Chewy Maple Cinnamon Cookie dough (by Cooking with Carlee)
• 1 cup white chocolate melting wafers (such as Ghirardelli)
• 2 tablespoons holly berry sprinkles

Instructions

1. Step 1: Chill the prepared maple cookie dough for at least 30 minutes to improve texture and reduce spreading while baking.
2. Step 2: Preheat the oven to the temperature specified in your cookie dough recipe. Weigh the dough into 1.5-ounce portions and place them on a lightly greased or parchment-lined baking sheet.
3. Step 3: Bake the cookies until the edges are firm and the centers puff up with small cracks, then remove them from the oven and allow to cool completely.
4. Step 4: Melt the white chocolate wafers in the microwave at 50% power, stirring every 20-30 seconds until smooth and fully melted.
5. Step 5: Dip half of each cooled cookie into the melted white chocolate. Place dipped cookies on parchment paper, drizzle with additional chocolate if desired, and immediately sprinkle with holly berry sprinkles before the chocolate sets.
6. Step 6: Let the chocolate harden at room temperature or refrigerate briefly before serving.

Tips & Variations

• Chilling the dough is essential for chewy cookies and helps prevent them from spreading too thin during baking.
• Use quality white chocolate wafers for a smoother melt and richer flavor.
• Substitute holly berry sprinkles with crushed peppermint candies for a minty twist.
• Store baked cookies on a parchment-lined tray while decorating for easier clean-up and handling.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep white chocolate from softening, avoid storing in warm or humid conditions. You can also freeze baked cookies (undipped) for up to 2 months; thaw before decorating. Reheat gently if preferred warm, but typically these cookies are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white chocolate instead of melting wafers?

Yes, but regular white chocolate may require gentle melting with added fat (like a small amount of vegetable oil) to achieve a smooth consistency suitable for dipping.

Why is chilling the dough important?

Chilling helps the dough firm up, reducing spread during baking and yielding a chewier texture with better-defined cookie shapes.

Maple White Chocolate Cookies Recipe

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★★★★★

4.6 from 146 reviews

• Author: Thomas
• Total Time: 57 minutes
• Yield: About 18 cookies 1x

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Description

These Maple White Chocolate Cookies combine the warm, comforting flavor of chewy maple cinnamon dough with a delightful half-dip of creamy white chocolate. Topped with festive holly berry sprinkles, they are perfect for holiday celebrations or anytime you want a sweet, textured cookie with a pretty presentation.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 batch Chewy Maple Cinnamon Cookie dough (prepared according to Cooking with Carlee recipe)

Toppings

• 1 cup white chocolate melting wafers (such as Ghirardelli)
• 2 tablespoons holly berry sprinkles

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Instructions

1. Chill the dough: Refrigerate the prepared maple cinnamon cookie dough for at least 30 minutes. This resting period helps improve the texture and reduces spreading during baking.
2. Preheat and portion: Preheat your oven to 350°F (175°C). Weigh out dough portions at approximately 1.5 ounces each, then place them evenly spaced on a parchment-lined baking sheet.
3. Bake the cookies: Bake the cookies until the edges are firm and the centers puff up with small cracks, about 10-12 minutes depending on your oven.
4. Cool the cookies: Allow the cookies to cool completely on a wire rack to set their shape and texture before decorating.
5. Melt the white chocolate: Melt the white chocolate wafers in the microwave at 50% power, stirring every 20 seconds until smooth to avoid burning.
6. Dip and decorate: Dip half of each cooled cookie into the melted white chocolate, then place on parchment paper. Drizzle additional melted white chocolate over the dipped portion and immediately sprinkle with holly berry sprinkles before the chocolate sets.
7. Let chocolate set: Allow the cookies to rest at room temperature until the white chocolate hardens, about 30 minutes, before serving or storing.

Notes

• Chilling the dough is key to preventing excessive spreading and to help the cookies bake with the perfect chewy texture.
• Use good quality white chocolate melting wafers for easier melting and better flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For faster chocolate setting, refrigerate the dipped cookies for 10-15 minutes after decorating.
• These cookies are excellent served with coffee or tea and make a festive holiday treat.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: maple cookies, white chocolate cookies, holiday cookies, chewy cookies, festive cookies, maple cinnamon, Christmas cookie