Chewy Maple Cinnamon Cookies with White Chocolate
Delightfully chewy cookies combining the rich flavors of maple and cinnamon with creamy white chocolate. An irresistible treat perfect for any occasion.
Ingredients
For the cookies
- 1 batch Chewy Maple Cinnamon Cookies by Cooking with Carlee
- 12 oz White chocolate melting wafers
- 1 pack Holly berry sprinkles For decoration
For substitutions
- 1 cup Maple syrup You can try agave nectar or honey as alternatives.
- 2 tbsp Cinnamon In a pinch, you can use pumpkin spice or nutmeg for a different twist.
- 12 oz White Chocolate Dark or milk chocolate can replace white chocolate for those who prefer a bolder flavor.
Instructions
Preparation
- In a mixing bowl, combine the ingredients to create your cookie dough.
- Refrigerate the dough for a minimum of 30 minutes to ensure the cookies hold their shape when baking.
Portioning
- Use a food scale to measure out 1.5 oz dough balls.
- Arrange them on a light-colored baking sheet, ensuring there is enough space between each ball.
Baking
- Preheat your oven to the recommended temperature from your recipe.
- Bake the cookies until they are golden brown on the edges.
- Allow them to cool completely on a wire rack before decorating.
Melting White Chocolate
- In a microwave-safe bowl, melt your white chocolate wafers.
- Keep the microwave at half power to prevent overheating. Stir often until smooth.
Decorating
- Once your cookies are cool, dip half of each cookie into the melted white chocolate.
- Lay them on wax or parchment paper to dry.
- Pour any remaining melted white chocolate into a piping bag or ziplock bag, cutting a small tip off the corner.
- Drizzle this over the dipped portion of each cookie.
- Sprinkle holly berry sprinkles into the drizzled chocolate before it firms up.
Notes
Ensure your dough is chilled well to prevent spreading during baking. Experiment with different decorations like crushed nuts or festive sprinkles for variety.