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A delicious stack of homemade Maple Cookies is displayed as the featured image for a baking article.
Lady Maria

Perfect White Chocolate Maple Cookies

These cookies offer a delightful combination of maple and white chocolate flavors with a tender, chewy texture. This recipe uses high-quality maple syrup and precise techniques to avoid spreading and achieve a balanced flavor profile. Enjoy the perfect balance of sweetness and maple goodness.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup pure maple syrup Grade A Dark or Grade B
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips

Equipment

  • Baking sheets
  • parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Measuring cups
  • Measuring spoons
  • whisk
  • Spatula
  • Cookie scoop or tablespoon
  • wire rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the maple syrup, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the white chocolate chips.
  7. Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between cookies.
  8. Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best maple flavor, use Grade A Dark or Grade B pure maple syrup. Do not overmix the dough to avoid tough cookies. Chilling the dough for 30 minutes before baking can help prevent spreading. Store cooled cookies in an airtight container at room temperature for up to 3 days.