Description
Deliciously chewy cookies combining the sweet fragrance of maple, the spice of cinnamon, and the creaminess of white chocolate—a perfect treat for autumn.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate, melted
- Holly berry sprinkles (for decoration)
Instructions
- Cream together the butter and sugars until light and fluffy (2-3 minutes).
- Add maple syrup, cinnamon, and vanilla extract; blend until combined.
- In a separate bowl, mix flour, baking soda, and salt; gradually add to wet mixture until just combined.
- Chill dough for at least 30 minutes in the refrigerator.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the dough into 1.5-ounce balls and place on prepared sheets, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool completely on a wire rack.
- Dip half of each cookie in melted white chocolate and place on wax paper to set.
- Drizzle with remaining chocolate and sprinkle holly berry sprinkles before chocolate sets.
Notes
For a softer cookie, store in the refrigerator. Alternatively, freeze cookies for up to 2 months.