Introduction

These White Chocolate Dipped Chewy Maple Cookies are a festive treat perfect for the holiday season. Soft and buttery with warm cinnamon and rich maple flavor, each cookie is beautifully finished with a creamy white chocolate dip. They make an ideal addition to any Christmas cookie exchange or cozy baking day.

A close-up of six round cookies on a dark wire rack over a white marbled surface. Each cookie has a golden-brown base with a rough texture, topped with a smooth, glossy cream-colored icing layer. Thin, wavy dark chocolate lines run across the icing, and small crunchy caramelized nut pieces are sprinkled in the center of each cookie. The lighting highlights the softness of the icing and the crunchiness of the nuts. 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). Line two baking sheets with parchment paper or silicone baking 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

Soften butter and peanut butter fully before mixing for the smoothest texture.
Don’t overbake — remove cookies when centers are still slightly soft for the perfect chew.
Use parchment paper for even baking and easy cleanup.
Chill the dough if your kitchen is warm to help cookies hold their shape.
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.
Drizzle white chocolate instead of dipping for a quicker finish.
Try swapping white chocolate for dark or milk chocolate for a less sweet option.
Mix in chopped walnuts or pecans for crunch.
Top with flaky sea salt after dipping for a gourmet finish.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to protect the chocolate. If your kitchen is warm, refrigerate to keep the chocolate firm. You can freeze baked cookies (before dipping) for up to 2 months; thaw and dip in fresh chocolate before serving. Reheating is not necessary but can be done by microwaving for 5–7 seconds (dip side down) if you prefer them warm.

How to Serve

Six round cookies with a light brown base are placed on a dark metal cooling rack over a white marbled surface. Each cookie has two layers on top: a smooth, creamy white layer covering most of the cookie and a thin drizzle of dark chocolate on top of the cream, arranged in irregular lines. In the center of each cookie, small pieces of golden-brown crunchy topping add texture and contrast. The lighting highlights the soft texture of the cream and the crumbly cookie edges. 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 maintain the cookie’s soft chew and signature taste.

Do I have to use peanut butter?

Yes, peanut butter provides structure and chewiness to these cookies. Almond butter can be tried as a substitute, but the results may vary.