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These Maple Cookies have everything I want in a good cookie: soft centers, chewy edges, plenty of chocolate, and real maple flavor in every bite. The dough gets a good chill before baking, which helps the cookies stay nice and thick. A little flaky sea salt on top finishes them off perfectly.
If you love these maple cookies, try my Pumpkin Sugar Cookies next for another soft, spiced cookie that’s perfect for fall.
Ingredient Notes
Here’s a quick look at what each ingredient brings to these maple cookies.
- All-Purpose Flour: This gives the cookies structure while keeping them soft and tender.
- Baking Soda + Baking Powder: The combination helps the cookies spread just enough while giving them a light, soft texture.
- Semi-Sweet Chocolate Chips: These add pockets of chocolate that balance the sweetness of the maple.
- Salted Butter: I like using salted butter here because it adds richness and a little salt to balance the sweetness.
- Light Brown Sugar: The brown sugar adds sweetness and moisture, along with a subtle caramel flavor.
- Maple Syrup: This is where the maple flavor comes from, so use real maple syrup for the best flavor.
- Egg: The egg helps bind the dough together and adds richness to the cookies.
- Vanilla Extract: A little vanilla rounds out the maple and chocolate flavors.
How to Make Maple Cookies
These maple cookies come together in a few simple steps, with a couple of chilling stages that help give them their thick, soft texture. For the full measurements and detailed instructions, see the recipe card below.
Step 1: Cream the Butter and Sugar
Beat the softened butter and brown sugar together until smooth, light, and creamy. This takes about 2–3 minutes and helps give the cookies a soft center and good structure.
Step 2: Add the Wet Ingredients
Mix in the egg, maple syrup, and vanilla extract until well combined. The mixture will be a little loose at this point because of the maple syrup, and that’s perfectly fine.
Step 3: Mix in the Dry Ingredients
Add the flour, baking soda, and baking powder, mixing just until the dough comes together. Gently fold in the chocolate chips, being careful not to overmix.
Step 4: Chill and Portion the Dough
Cover the dough and refrigerate it for at least 30 minutes. Scoop the chilled dough into 55-gram balls, place them on a parchment-lined tray, and freeze for at least 1 hour.
Pro Tip: Don’t skip the second chill. Starting with frozen dough helps the cookies hold their shape in the oven and gives you thicker cookies with a soft center.
Step 5: Bake the Cookies
Bake the frozen dough balls at 350°F (180°C), leaving enough space between them to spread. Around the halfway point, gently flatten the tops and add a few extra chocolate chips if you want that bakery-style look, then return them to the oven to finish baking.
Make-Ahead Tip: To make these cookies ahead, prepare and scoop the dough, then refrigerate the dough balls for up to 48 hours. When you’re ready to bake, freeze the dough balls for at least 1 hour, then bake as directed. This makes it easy to have the dough ready to go when you want fresh-baked cookies.
Step 6: Cool and Finish
Let the cookies cool on the baking tray for about 5 minutes before moving them to a wire rack. For a sweet-and-salty finish, sprinkle a little flaky sea salt over the warm cookies.
Tips for Success
A few common cookie problems are easy to fix with these simple adjustments.
- Maple flavor is too mild: Use real maple syrup rather than pancake syrup or artificial maple syrup for a more noticeable maple flavor.
- Cookies are spreading too much: The dough likely wasn’t chilled enough. Keep the shaped dough very cold before baking, so the cookies hold their shape.
- Dry cookies: They’ve probably been overbaked. Take them out when the edges are set, but the centers still look slightly soft, since they’ll continue to bake as they cool.
- Not enough melted chocolate: Chopped chocolate gives you larger pockets of melted chocolate than chocolate chips and spreads the chocolate more throughout the cookies.
- Cookies are dense: Overmixing after adding the flour can make the cookies dense. Mix just until the dry ingredients are incorporated, then stop.
- Cookies are browning too quickly: Check them a few minutes early and watch the edges closely. If your oven runs hot, they may need less time than the recipe calls for.
What to Serve With Maple Cookies
Maple cookies are great with cozy drinks and creamy desserts. Here are a few easy pairings that complement the maple and chocolate flavors:
- Crockpot Hot Chocolate – A warm, creamy cup of hot chocolate makes these cookies an especially cozy afternoon or dessert pairing.
- Homemade Vanilla Ice Cream – A scoop of cold vanilla ice cream pairs beautifully with the warm maple flavor and soft chocolate chips in the cookies.
- Homemade Whipped Cream – A spoonful of freshly whipped cream adds a light, creamy contrast without overpowering the cookies.
- Hot Pot Chocolate Cookies – For a serious cookie plate, pair these maple cookies with rich chocolate cookies for a mix of maple, vanilla, and chocolate flavors.
- Carmelitas – The combination of oats, caramel, and chocolate makes these a fun addition to a dessert spread with maple cookies.
Now it’s time to bake! These maple cookies are easy to make and even better with a cup of coffee or a cold glass of milk. I hope you love them as much as I do!
Maple Chocolate Chip Cookies
These soft Maple Cookies have crisp edges, chewy centers, real maple syrup, and plenty of chocolate chips. Perfect for fall baking!
Ingredients
- 115 grams salted butter softened
- 150 grams light brown sugar
- 60 ml pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 120 grams semi-sweet chocolate chips or chopped chocolate
- Optional: extra chocolate chips for topping
- Optional: flaky sea salt for finishing
Instructions
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Beat softened butter and brown sugar together until light and creamy, about 2–3 minutes. Mix in maple syrup, egg, and vanilla extract.
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Add flour, baking soda, baking powder, and salt. Mix just until combined, then fold in chocolate chips.
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Cover and refrigerate dough for at least 30 minutes. Scoop into 55 g dough balls and place on a parchment-lined baking sheet. Freeze for at least 1 hour.
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Preheat oven to 350°F (180°C). Place frozen dough balls on a parchment-lined baking sheet and bake for 13–15 minutes, until the edges are lightly golden and centers still look soft.
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Halfway through baking, gently flatten the tops with the back of a spoon or spatula. For a bakery-style finish, press a few extra chocolate chips on top, then return to the oven to finish baking.
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Sprinkle warm cookies with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For more flavor depth, lightly brown the butter first and allow it to cool before using. This adds subtle toffee notes that pair beautifully with maple syrup.
Using a cookie scoop helps keep all cookies the same size, which ensures even baking.
Nutrition
Calories: 275kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 215mgPotassium: 136mgFiber: 1gSugar: 20gVitamin A: 264IUCalcium: 39mgIron: 2mg
A few basic baking tools make this recipe easier, especially when portioning and baking the cookie dough evenly.
- Weighing Scale or Cookie Scoop: A kitchen scale gives you consistent 55-gram portions, while a cookie scoop makes portioning faster.
- Baking Sheet: A sturdy baking sheet helps the cookies bake evenly and gives them enough room to spread.
- Mixing Bowls: Useful for keeping your ingredients organized and making prep a little less messy.
- Wire Rack: Helps the cookies cool evenly so the centers can finish setting without getting soggy underneath.
Variations
Want to change things up? These simple swaps let you adjust the maple cookies while keeping the same basic recipe.
- White Chocolate Maple Cookies: Swap the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier flavor.
- Maple Pecan Cookies: Add chopped toasted pecans along with the chocolate chips for extra crunch.
- Chocolate-Free Maple Cookies: Leave out the chocolate chips for a simple cookie with a stronger maple flavor.
- Maple Cinnamon Cookies: Add a little ground cinnamon to the dough for a warm spice flavor that pairs well with maple.
More Chocolate Chip Cookies to Try
Storage and Reheating Maple Cookies
Storing: Store the cooled cookies in an airtight container at room temperature for up to 4 days to help keep the centers soft. For longer storage, freeze them in a freezer-safe container for up to 2 months, then thaw at room temperature.
Reheating: If you want to bring back that soft, just-baked texture, microwave a cookie for about 10–15 seconds before serving.
Freezing the Dough: The shaped dough can be frozen for up to 2 months and baked straight from frozen. This is a great option when you want freshly baked cookies without making the whole batch at once.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
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