Introduction

These White Chocolate Dipped Chewy Maple Cookies are a festive treat perfect for Christmas. Combining rich peanut butter, warm maple syrup, and a hint of cinnamon, they’re soft and flavorful with a delightful white chocolate coating. They make a wonderful addition to your holiday dessert table or a sweet gift to share.

The image shows a stack of three round cookies with a cracked light brown texture. Each cookie has a smooth, creamy white icing layer topped with a thin, dark chocolate drizzle that zigzags across the surface. The top cookie is bitten, revealing a soft, crumbly interior. The topmost icing is sprinkled with coarse golden brown sugar crystals, adding a sparkling texture. Around the stack, there are other cookies blurred in the background on a white marbled surface, some with similar icing and sugar decorations. 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)
Optional: crushed candy canes, chopped pecans, or cinnamon sugar for topping
Optional: ¼ teaspoon nutmeg for extra spice

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a mixing bowl, beat the softened butter and peanut butter together until smooth and combined.
Step 3: Add the brown sugar, egg, maple syrup, and vanilla extract to the butter mixture. Beat until fluffy.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg if using.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6: Scoop about 1 tablespoon of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets and flatten each ball slightly.
Step 7: Bake for 9–11 minutes, until the edges are set but centers remain soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 8: Melt the white chocolate chips or wafers in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
Step 9: Dip half of each cooled cookie into the melted white chocolate and place on parchment to set. Add optional toppings before the chocolate hardens, if desired.

Tips & Variations

For extra festive flair, sprinkle crushed candy canes or cinnamon sugar on the white chocolate before it sets.
Substitute almond butter for peanut butter if you prefer a different nutty flavor.
If you like your cookies softer, bake closer to 9 minutes; for slightly crispier edges, bake up to 11 minutes.
Add a pinch of nutmeg or ground ginger to the dry ingredients for a spicier holiday flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks, but allow to come to room temperature before serving. If the white chocolate coating softens, refresh by chilling briefly. These cookies also freeze well; thaw completely before dipping in white chocolate or enjoy as is.

How to Serve

A close-up view of light brown, cracked cookies stacked two high, each topped with a smooth, glossy layer of pale cream icing. On the top cookie, there is a darker brown chocolate drizzle in a crisscross pattern, crowned with a walnut piece dusted with fine white sugar. The cookies are arranged on a white marbled surface with scattered walnut pieces and sugar sprinkles for decoration, creating a warm and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free. Be sure the blend includes xanthan gum for best texture.

How do I prevent the white chocolate from seizing while melting?

Heat the white chocolate in short 30-second intervals and stir well between each session. Avoid overheating by using low power settings on your microwave or melting gently over a double boiler to keep the chocolate smooth and prevent seizing.