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