Introduction

These White Chocolate Dipped Chewy Maple Cookies are soft, buttery, and full of festive flavor. Combining peanut butter, real maple syrup, and warm cinnamon, each cookie is perfectly chewy and dipped in creamy white chocolate for a delightful holiday treat. They’re easy to make and perfect for Christmas cookie exchanges or cozy baking days.

The image shows round cookies with a golden-brown base that looks slightly cracked and coarse in texture. Each cookie has a smooth, creamy white icing layer on top, which covers about half of the cookie's surface. Over the white icing, there are thin, dark brown chocolate stripes placed diagonally across the cookies. Some cookies are also topped with small clusters of crunchy golden-brown sugar crystals, adding sparkle and texture to the smooth icing. The cookies are arranged on a wire cooling rack set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened (113g)
½ cup natural creamy peanut butter (125g)
1 cup packed brown sugar (200g)
1 large egg
¼ cup pure maple syrup (60ml)
1 teaspoon vanilla extract
1½ cups all-purpose flour (180g)
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup white chocolate chips or melting wafers (for dipping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, beat the softened butter and peanut butter together until creamy and well combined.
Step 3: Add the brown sugar and beat again until light and fluffy, about 2–3 minutes.
Step 4: Mix in the egg, maple syrup, and vanilla extract. Beat until the mixture is smooth and slightly glossy.
Step 5: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined—do not overmix.
Step 7: Scoop dough using a tablespoon or small cookie scoop. Roll into balls and place 2 inches apart on the prepared baking sheets.
Step 8: Gently flatten each ball with your palm or the bottom of a glass. Bake for 9–11 minutes, or until the edges are set and the centers are soft.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 10: Once cookies are fully cooled, melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Step 11: Dip half of each cookie into the melted white chocolate. Lay on parchment paper and let set at room temperature or refrigerate to speed up hardening.

Tips & Variations

Use creamy, natural peanut butter without added sugar for best texture and flavor.
Real maple syrup is key for authentic taste; avoid artificial syrups.
Sprinkle crushed candy canes, chopped pecans, or cinnamon sugar on the white chocolate before it sets for a festive touch.
Add ¼ teaspoon nutmeg to the dough for extra warmth and spice.
Drizzle white chocolate instead of dipping for a quicker alternative.
Chill the dough if your kitchen is warm to help cookies keep their shape.
Swap white chocolate for dark or milk chocolate for a less sweet finish.
Try adding orange zest or a pinch of cardamom for creative flavor twists.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to protect the white chocolate. If your kitchen is warm, refrigerate to keep chocolate firm. You can freeze baked cookies before dipping for up to 2 months; thaw and dip in fresh chocolate before serving. These cookies don’t need reheating, but if desired, warm briefly in the microwave for 5–7 seconds with the dip side down.

How to Serve

The image shows several round cookies on a black cooling rack placed over a white marbled surface. Each cookie has a rough, golden brown base with a slightly cracked texture. On top of the base is a smooth, creamy white layer that covers most of the cookie's surface. Thin dark brown chocolate lines are drizzled diagonally across the white layer in three stripes. Small clusters of golden sugar crystals are sprinkled in the center of each cookie, adding sparkle and texture. The focus is sharp on the closest cookie, while the others blur slightly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey instead of maple syrup?

Honey has a different flavor and texture. It’s best to stick with pure maple syrup to preserve the cookie’s soft chew and signature taste.

Do I have to use peanut butter?

Peanut butter provides structure and chewiness crucial to these cookies. You might try almond butter, but results will vary.