What an intriguing combination and for such a delicious cookie! Use this recipe to try these Maple Walnut White Chocolate Cookies and let me know what you think!
When fall begins to roll around, my love for baking is always renewed with wanting to try different ingredients and flavors to celebrate one of the best seasons of the year. Thankfully, fall brings with it so many different types of fun flavors and ingredients that it makes baking for this season so exciting! From nutmeg to pumpkin to squash to cinnamon—there are so many lovely ingredients to choose from!
For example, ingredients like maple syrup, walnuts and white chocolate in a cookie recipe was intriguing because I had never tried such a combination before. That being said, after I thought about it, I realized the potential these ingredients have to create a perfect aroma and flavor for the beginning of autumn. I always get excited about baking with an ingredient like maple syrup because it’s a natural sweetener and creates such an authentic semi-sweet flavor with such ease!
Trying This New Cookie Recipe Out
At first, although I was excited about fall and trying a new recipe, I was unsure of how such a combination of these three ingredients may or may not turn out. After all—it can be tough to use white chocolate chips with other ingredients, especially walnuts! Both ingredients have a stark contrast to each other and when matched up incorrectly with other ingredients the combination can be, well, disappointing.
That being said, I was so pleased with how the combination turned out! The cookies are sweet and delicious with just the perfect combination of crunchiness from the walnuts! They go great with a side of cinnamon tea or a light cup of coffee!
A couple of weeks ago, I posted on Twitter about making these maple walnut white chocolate cookies. First, I took pictures, and would you believe it—the cookies look almost as good as they taste! The walnuts and white chocolate chips really do give them the perfect consistency and the maple syrup gives them such a warm, inviting light brown color.
Then, I planned to post them alongside the recipe here but didn’t get to it until @Domicia asked me for the recipe yesterday. So, here you are @Domicia! Additionally, I hope the rest of my readers out there find this to be a delicious and interesting recipe to kick start the fall season!
Good Enough to Eat the Cookie Dough with a Spoon!
I am so pleased with this new experimental recipe that I have to mention, I enjoyed eating the delightful cookie dough (by the spoonful, of course) just as much as I enjoyed eating the cookies themselves! They always say you’re not “supposed” to eat cookie dough, but, well, I couldn’t help myself! This combination of ingredients is truly addicting! I would definitely recommend taste-testing before even putting the cookies into the oven!
Of course, after the cookies are baked, they’re just as, if not more delicious, especially when eaten fresh from the oven! There is no doubt, as soon as I took a bite, fall felt like it was in full swing!
Let me know if you enjoyed this recipe and the cookies as much as I did!
Maple Walnut White Chocolate Cookies
- ¼ cup butter softened
- 1 cup packed brown sugar
- ¼ cup maple syrup I had maple pancake syrup in the fridge; it gave a really nice flavor as well
- 1 large egg
- 1 tsp. vanilla or maple extract
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup white chocolate chips/chunks
- ¾ cup chopped walnuts
- optional: ½ cup raisins I usually use them in half the batter, as raisins seem to divide the masses
- Preheat oven to 350F. In a large bowl beat together the butter, brown sugar and maple syrup. Add in the egg and vanilla/maple, beating until smooth.
- Next add the flour, baking soda and salt and stir together by hand; add white chocolate and walnuts (and raisins) and mix just until blended. The dough will seem very dry, so if necessary use your hands to do the last mixing.
- If you have the time, you can chill the dough (even just half an hour will help). It will moisten all ingredients and forming the cookies will be easier too. Form balls from the dough using your hands or drop spoonfuls onto a greased or lined cookie sheet. Press down on the tops a little to flatten. Bake for 10-12 minutes, until the edges are just set. The centers should still be soft. You really do not want to over-bake these cookies.
- Let the cookies cool in the sheet for about a minute until you can safely transfer them to a wire rack to cool completely. Unless, like me, you enjoy eating warm cookies.
Let me know if you like these cookies as much as me! Even if it's just the dough 😀
These are awesome! I made them for my co-workers and they ALL wanted the recipe! They went crazy for them, lol Thanks for sharing this recipe.
That's awesome Christine! I've brought these cookies to dinner parties and they are always gone in an instant too 🙂
Great recipe even for someone without cooking abilities