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Home » White Chip Cookies

Vermont Maple White Chocolate Cookies

Modified: Nov 15, 2021 · Published: Oct 1, 2020 by Anna · This post may contain affiliate links · 3 Comments

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Last year my friend Erin mentioned she was writing a cookie cookbook. What she did not say was that the title would be 101 Greatest Cookies on the Planet -- a bold statement coming from someone so humble! But I'm inclined to believe it because Erin Mylroie is one of the best cooks I know. She's won countless cooking contests with her imaginative yet practical recipes, and I'm looking forward to making all 101 of her cookies. To get started, I chose Vermont Maple White Chocolate Cookies.

101 Greatest Cookies

Actually, my daughter chose the Vermont Maple White Chocolate Cookies. She's been working remotely from home, but her heart is at school in New England. The cookies did not disappoint! They are soft, sweet, rich in flavor and have a good strong maple flavor courtesy of the maple extract. I also appreciate that the recipe makes only 24 cookies -- a very reasonable amount for people who bake often. But if you only need 12, you can halve the recipe and use just 2 tablespoons of egg.

Maple White Chocolate

The only change I made to Erin's original maple white chocolate recipe was to substitute Hershey's Sea Salt Caramel Chips. Honestly, I'd probably do that again because they are so much more flavorful than white whips. They're a little harder to find in stores, but with the holidays coming they'll probably appear on more shelves. Or you can always use white chips or white chocolate.

Here's the recipe. And if you are looking for cookbooks for yourself or to give as gifts, keep 101 Greatest Cookies on the Planet in mind.

Recipe

Vermont Maple White Chocolate Cookie

Vermont Maple White Chocolate Cookies

I never miss an Autumn in New England if I can help it. One year when we were on an October leaf-peeping trip to Vermont, we splurged on a maple themed lunch at a small café featuring a top-notch grilled cheese sandwich with smoky ham, apples, maple mustard, maple butternut squash soup and a fabulous white chocolate pecan maple cookie with a rich glaze. I had to come home and re-create that memorable cookie – and the rest of the meal too, but that is for another cookbook on another day.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Cooling Time 30 minutes mins
Total Time 52 minutes mins
Course Dessert
Cuisine American
Servings 24

Ingredients
 

  • 1 cup chopped pecans 109 grams, divided
  • ½ cup unsalted butter, melted and slightly cooled 114 grams
  • ¼ cup granulated sugar 50 grams
  • ½ cup brown sugar, packed 110 grams
  • 1 egg
  • 2 teaspoons maple extract
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour 188 grams
  • ¾ cup white chips (I used caramel flavored white chips) 126 grams

Maple Glaze

  • 3 tablespoons unsalted butter 42 grams
  • 1 cup powdered sugar 120 grams
  • 3 tablespoons pure maple syrup Grade B if you can find it
  • ½ teaspoon maple extract

Instructions
 

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment papers.
  • To toast the pecans, place on a rimmed cookie sheet and bake at 350 degrees F for 7 to 9 minutes, stirring occasionally, until the pecans are fragrant and take on a deeper shade of brown.
  • To prepare the cookies, in a large bowl, cream the butter, granulated sugar and brown sugar until light and fluffy. Add the egg and maple extract. Sprinkle the salt, baking powder and baking soda over the dough and mix well. Gently stir in the flour, stir in ¾ cup of the pcans and the white chocolate chips.
  • Shape the dough into ping-pong-sized balls. Place on the prepared baking sheets about 2 inches apart. Bake the cookies for about 7 to 9 minutes or until just set on top. Immediately poke the remaining pecans into the tops of the cookies. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
  • To prepare the glaze, melt the butter in a medium saucepan over low heat. Add the powdered sugar, maple syrup, and maple extract. Stir until a smooth glaze forms. Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Keyword Glaze, Maple
Tried this recipe?Let us know how it was!

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Comments

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  1. C L says

    October 03, 2020 at 5:20 pm

    As soon as it's less than 80 degrees outside, I will be making these. : ) Maple and white chocolate sounds wonderful right now.

  2. Sue says

    October 02, 2020 at 8:57 am

    That sounds like a unique cookie! Congratulations to your friend on her book. I’ll take a look at it.

  3. Erin Renouf Mylroie says

    October 01, 2020 at 7:43 pm

    This is so nice of you, Anna! Thank you so much! You have been so generous with me! My publisher came up with the title. It makes me a little shy, but it's time to go bold. Hahaha! Your cookies look fanastic. I love those caramel sea salt chips. We buy tons when we find them!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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