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A close-up shows a stack of freshly baked Chewy Maple Cookies, highlighting their soft texture and golden-brown color.

Best Chewy Maple Cookies Ever

These Chewy Maple Cookies are a delightful treat, perfect for autumn or any time of year. They boast a rich maple flavor and a perfectly soft, chewy texture that will leave you wanting more. This recipe provides detailed instructions and helpful tips to ensure your cookies turn out perfectly every time.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract optional
  • 1/2 cup chopped pecans or walnuts optional

Equipment

  • Measuring cups and spoons
  • Medium bowl
  • Large bowl
  • Whisk
  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop or tablespoon
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Beat in the maple syrup, egg, vanilla extract, and maple extract (if using) until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  6. If using nuts, gently stir them into the dough.
  7. Cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 24 hours).
  8. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Don't overbake!
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Ensure butter is softened, not melted. Chilling the dough is crucial for preventing spreading and developing a chewy texture. Don't overbake the cookies; they should be slightly soft in the center when removed from the oven. Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage. For an extra touch of sweetness, drizzle cooled cookies with a maple glaze (1 cup powdered sugar whisked with 2-3 tablespoons maple syrup).