If you’re looking for a cozy holiday dessert that feels special but stays easy, these chewy maple cookies dipped in white chocolate are exactly what you need. Made with real maple syrup, creamy peanut butter, and warm winter spices, these cookies bake up soft and flavorful in under 15 minutes. The smooth white chocolate dip adds a festive finish that makes them perfect for Christmas cookie trays, gifting, or simple winter treats at home.
Why You’ll Love These Chewy Maple Cookies
- Perfectly soft and chewy thanks to brown sugar and peanut butter
- Warm seasonal flavor from maple syrup, cinnamon, and nutmeg
- Quick to make with simple pantry ingredients
- Festive and customizable with candy canes or sprinkles
- Family-friendly and great for holiday baking traditions
These cookies strike the perfect balance between cozy and indulgent—without being complicated.
Ingredients You’ll Need
Dry Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup natural creamy peanut butter
- ¼ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
For Dipping
- ¾ cup white chocolate chips or melting wafers
- Crushed candy canes (optional)
How to Make Chewy Maple Cookies (Step-by-Step)
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Cream the Wet Ingredients
In a large bowl, beat the butter and brown sugar until light and fluffy. Mix in the peanut butter and maple syrup until smooth. Add the egg and vanilla extract, mixing until fully combined.
Step 4: Combine
Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix.
Step 5: Bake
Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Lightly flatten each scoop. Bake for 12–14 minutes, until the edges are set but centers remain soft.
Step 6: Cool & Dip
Let cookies cool completely. Melt white chocolate according to package instructions, dip half of each cookie, and place on parchment. Sprinkle with crushed candy canes if desired. Let set.
Tips & Variations
- Extra chewy: Slightly underbake and let cookies finish setting on the tray
- Nut-free option: Use sunflower seed butter instead of peanut butter
- More holiday flair: Add festive sprinkles before the chocolate sets
- Make ahead: Bake cookies a day early and dip the next day
- Thicker dip: Let melted chocolate cool for 1–2 minutes before dipping
Serving Ideas & Storage
Serve these maple cookies alongside hot cocoa, coffee, or milk for a cozy winter treat. They’re perfect for holiday dessert boards, cookie exchanges, or gifting in festive tins.
Storage:
- Store at room temperature in an airtight container for up to 5 days
- Refrigerate for up to 7 days
- Freeze undipped cookies for up to 2 months
Easy Chewy Maple Cookies Dipped in White Chocolate
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy maple cookies dipped in creamy white chocolate are a cozy Christmas treat. Made with peanut butter, real maple syrup, and warm cinnamon-nutmeg spice, they bake in under 15 minutes and look beautiful on holiday cookie trays. Optional crushed candy canes add a festive crunch.
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup natural creamy peanut butter
1/4 cup pure maple syrup
1 large egg
1 tsp vanilla extract
3/4 cup white chocolate chips or melting wafers
1–2 candy canes, crushed (optional, for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and brown sugar until light and fluffy (about 1–2 minutes).
4. Mix in peanut butter and maple syrup until smooth. Add egg and vanilla; mix until combined.
5. Add dry ingredients to wet ingredients and mix just until no dry streaks remain (do not overmix).
6. Scoop dough into 1 to 1 1/2 tablespoon portions onto baking sheets, spacing about 2 inches apart. Lightly flatten each scoop.
7. Bake 12–14 minutes, until edges are set and centers look slightly soft.
8. Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.
9. Melt white chocolate (microwave in 20–30 second bursts, stirring between, or use a double boiler).
10. Dip half of each cooled cookie into melted white chocolate. Let excess drip off, then place on parchment.
11. Sprinkle with crushed candy canes (optional). Let chocolate set completely before serving or storing.
Notes
For extra-chewy cookies, bake on the lower end of the time range and let them finish setting on the tray.
Nut-free swap: use sunflower seed butter instead of peanut butter.
White chocolate tips: melting wafers set more smoothly than chips; if chocolate seems thick, warm it briefly and stir.
Make ahead: bake cookies 1 day ahead and dip the next day.
Storage: keep in an airtight container at room temperature up to 5 days, or refrigerate up to 7 days. Freeze undipped cookies up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Nutrition Facts (Per Cookie – Approximate)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 190 | 4g | 22g | 10g | 1g | 120mg |
Final Thoughts
These chewy maple cookies dipped in white chocolate bring together classic holiday flavors with easy, approachable baking. Whether you’re filling a Christmas cookie tray or just craving something warm and sweet, this recipe is sure to become a seasonal favorite you’ll come back to year after year.