This batch of chewy maple cinnamon cookies with white chocolate has been one of those discoveries that quietly took over our weekend baking routine. I first developed the idea on a damp autumn afternoon when I wanted the warm spice of cinnamon and the deep sweetness of real maple syrup in a cookie that stayed soft for days. The first time I shared a plate at a neighborhood potluck, people kept asking for the recipe; someone described them as "like a maple hug in cookie form." The texture is intentionally dense and slightly underbaked at the center, so each bite has that irresistible chew while the edges caramelize just enough.

What makes this version special is the balance: pure maple syrup brings floral sweetness and a nuanced depth you can't get from granulated sugar alone, while a touch of brown sugar helps preserve chewiness. Finely ground cinnamon layers in warm spice without overpowering, and white chocolate chips add creamy pockets of sweetness that contrast beautifully with the spice. These cookies are adaptable — swap in chopped pecans for crunch or drizzle with extra maple for presentation — and they travel well, which is why they are my go-to for holiday trays and breakfast boxes alike.

Ingredients

• All-purpose flour: 2 1/4 cups — choose a reliable brand like King Arthur for consistent texture; spoon and level the flour into the cup to avoid a dense dough.
• Baking soda and salt: 1 teaspoon baking soda and 1/2 teaspoon fine salt — the baking soda gives a gentle lift while keeping edges tender; use fine salt for even distribution.
• Ground cinnamon: 2 teaspoons — use fresh cinnamon for best aroma; Ceylon has a milder, sweeter profile than Cassia if you prefer.
• Unsalted butter: 1 cup (2 sticks), softened — butter at room temperature ensures proper creaming and moisture; plug in a quality European butter for extra richness.
• Granulated sugar and light brown sugar: 1/2 cup granulated and 1/2 cup packed light brown sugar — the brown sugar helps retain chewiness and adds molasses notes.
• Pure maple syrup: 1/3 cup — real maple adds floral sweetness and a signature flavor; Grade A amber works beautifully here.
• Large egg: 1 — at room temperature to help emulsify and keep dough cohesive.
• Vanilla extract: 1 1/2 teaspoons — a good vanilla rounds out the maple and cinnamon without competing.
• White chocolate chips: 1 1/2 cups — use high-quality chips or chopped white chocolate bar for pockets of melt; Ghirardelli or Valrhona style is recommended.

Instructions

Prepare the dry mix: Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 2 teaspoons ground cinnamon in a medium bowl. Sifting is optional, but whisking well distributes the leavening and spice evenly so cinnamon pockets don't concentrate during baking. Cream butter and sugars: In a large bowl using a stand mixer with paddle attachment or a hand mixer, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape the bowl once to ensure even creaming; this step traps air for gentle lift and improves chewiness. Add wet flavorings: Beat in 1/3 cup pure maple syrup, 1 large room-temperature egg, and 1 1/2 teaspoons vanilla extract until just combined. The syrup adds moisture and a distinct maple note — it may make the mixture look glossy and slightly thinner, which is expected. Combine wet and dry: With the mixer on low, add the dry ingredients to the butter mixture in two additions, mixing until just incorporated. Overmixing develops gluten and makes cookies tough, so stop as soon as flour streaks disappear and the dough looks cohesive. Fold in chips: Use a spatula to fold in 1 1/2 cups white chocolate chips, scraping the bowl bottom to evenly distribute. If you prefer larger white chocolate pockets, fold in 1 cup chips and reserve 1/2 cup to press on top of each dough ball before baking. Chill the dough: Cover the dough and chill in the refrigerator for 20 to 30 minutes. Chilling firms the butter and prevents excessive spreading in the oven, producing thicker, chewier centers. For best flavor development, you can chill up to 48 hours; bring to slightly pliable before scooping. Scoop onto baking sheets: Preheat the oven to 350°F. Line baking sheets with parchment. Scoop 2-tablespoon-sized mounds (approximately 1 1/2 inches high) onto sheets spaced 2 inches apart. If dough is very cold, let sit 5 minutes at room temperature so tops don't crack too much during baking. Bake and cool: Bake for 10 to 12 minutes until edges are set and lightly golden but centers are still soft. Rotate sheets halfway through for even browning. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling — cookies firm as they rest while remaining chewy inside.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days to keep centers chewy. If you prefer softer cookies, add a slice of bread or an apple wedge to the container to maintain moisture; discard the bread after a day. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to two months. To reheat, microwave one cookie for 8 to 10 seconds or warm at 300°F for 5 minutes to revive the chew.

Ingredient Substitutions

If you need to avoid dairy, substitute vegan butter stick one-for-one and use dairy-free white chocolate chips; note texture may be slightly different. To make these grain-free, replace 1 1/4 cups of the flour with almond flour and 1 cup with oat flour, but reduce chill time and expect a softer spread. Swap pecans or chopped walnuts for half the white chocolate for nutty crunch, or use semi-sweet chocolate for a more robust chocolate contrast. When substituting pancake syrup, reduce other liquids and add 1/4 cup brown sugar to mimic maple depth.

Serving Suggestions

Serve warm with a pat of butter or a light drizzle of warmed maple syrup for a decadent breakfast treat. Pair with coffee, chai, or a milky latte; the cinnamon and maple complement spiced drinks. For gatherings, arrange cookies on a wooden board with fresh pear slices and roasted nuts for an autumnal spread. They also pair well with tangy cream cheese frosting if you want to transform them into a dessert sandwich.

Cultural Background

Maple and cinnamon are classic North American flavor companions: maple syrup has been harvested by Indigenous peoples for centuries and later became a hallmark of New England cuisine. Combining maple with cinnamon and white chocolate is a modern twist that plays with those traditional flavors, mixing old-world spice with new-world sweetness. The idea of a chewy, spice-forward cookie recalls American drop cookie traditions, where texture and flavor are tuned by ingredient ratios rather than elaborate techniques.

Seasonal Adaptations

In fall, add 1/2 teaspoon ground nutmeg and fold in chopped toasted pecans for a harvest version. For winter holidays, sprinkle on flaky sea salt and fold in dried cranberries to add bright acidity. In spring, lighten the tray with lemon-zested white chocolate and reduce cinnamon to 1 teaspoon. You can also press a whole toasted walnut on top before baking to give each cookie a decorative seasonal finish.

Meal Prep Tips

To prep for the week, scoop dough into uniform balls and store on a tray covered in plastic in the refrigerator; bake small batches fresh each morning for warm cookies. For a crowd, double the dough and freeze half before baking; baked cookies thaw well at room temperature for 30 minutes or can be warmed in a 300°F oven for 5 to 7 minutes. Pack finished cookies in single-serve clamshells for easy gifting or workplace treats.

These chewy maple cinnamon cookies with white chocolate are one of those recipes that rewards small tweaks and becomes more personal with each baking. Whether you’re bringing them to a friend, pairing them with coffee, or hiding a plate for late-night snacking, they are a reliable source of comfort and delight. I hope you enjoy making them as much as I do.