Experience Maple Bliss: Baking Vermont Maple White Chocolate Cookies from Erin Mylroie’s Bestselling Cookbook

Last year, my dear friend Erin Mylroie shared a secret with me: she was embarking on the exciting journey of writing a cookie cookbook. What she didn’t reveal at the time was the incredibly bold, yet utterly fitting, title she had chosen: 101 Greatest Cookies on the Planet. Coming from someone as humble and unassuming as Erin, this title might seem a grand proclamation. However, knowing Erin as I do, and having witnessed her incredible culinary talent for years, I am absolutely inclined to believe every word of it. She possesses a rare gift for creating imaginative yet wonderfully practical recipes, a skill that has earned her countless accolades and cooking contest wins. My anticipation for this cookbook was immense, and I’ve been eager to bake my way through all 101 of her masterpieces.

To kickstart my cookie adventure from her new book, the choice was an easy one, though not entirely mine. My daughter, who has been working remotely but whose heart still yearns for her New England roots, immediately gravitated towards the “Vermont Maple White Chocolate Cookies.” Given her deep affection for all things New England, especially during the autumn season, it felt like the perfect inaugural recipe. And I can confidently say, these cookies did not disappoint!

The cover of Erin Mylroie’s “101 Greatest Cookies on the Planet.”

Why These Maple White Chocolate Cookies Are a Must-Try

From the moment they emerged from the oven, these Vermont Maple White Chocolate Cookies captivated us. They are everything you could wish for in a homemade cookie: wonderfully soft, perfectly sweet, and incredibly rich in flavor. The strong, authentic maple flavor, courtesy of the maple extract, truly shines through, transporting you straight to a crisp New England autumn day. It’s a taste that evokes cozy memories and embodies the essence of fall. Beyond their deliciousness, I also deeply appreciate that Erin’s recipe yields a reasonable batch of 24 cookies. For those of us who bake often, this is a very manageable quantity, allowing for fresh enjoyment without an overwhelming surplus. And for smaller households or those craving just a dozen, the recipe is easily halved, requiring just two tablespoons of egg – a thoughtful detail for adaptable baking.

A Delicious Twist: Sea Salt Caramel Chips

My only deviation from Erin’s original Vermont Maple White Chocolate Cookies recipe was a spontaneous, yet incredibly rewarding, substitution. Instead of traditional white chocolate chips, I opted for Hershey’s Sea Salt Caramel Chips. And honestly, I’d probably make that swap again every single time! The sea salt caramel chips add a depth of flavor and a subtle salty-sweet complexity that elevates these cookies to an even more extraordinary level. They introduce a nuanced richness that traditional white chips, while good, simply can’t match. Finding these specific chips can sometimes be a bit of a treasure hunt in stores, but with the holiday baking season just around the corner, they tend to appear on more shelves. If you can’t locate them, don’t fret; the original white chips or even chopped white chocolate will still make a fantastic cookie. However, if you’re looking for that extra ‘wow’ factor, the caramel chips are definitely worth seeking out. They provide a delightful surprise in every bite, perfectly complementing the robust maple.

The Inspiration Behind the Recipe

Erin’s recipe summary beautifully describes the inspiration for these cookies, and it’s a story worth repeating. She recounts a memorable autumn trip to Vermont, a quintessential leaf-peeping experience, where a small café served a maple-themed lunch. This meal featured a top-notch grilled cheese with smoky ham, apples, maple mustard, maple butternut squash soup, and a “fabulous white chocolate pecan maple cookie with a rich glaze.” It’s clear this culinary experience left a lasting impression, compelling her to recreate that incredible cookie. This kind of authentic, heartfelt inspiration is what makes Erin’s recipes so special and unique. It’s not just about ingredients; it’s about capturing a memory and a feeling, and transforming it into something delicious we can all share.

Tips for Perfect Vermont Maple White Chocolate Cookies

**Don’t Overbake:** These cookies are meant to be soft. Watch them closely and remove them from the oven when the edges are just set and the centers still look slightly soft. They will continue to bake slightly on the hot baking sheet.
**Quality Maple Extract:** The maple extract is key to that pronounced maple flavor. Invest in a good quality one for the best results.
**Toasting Pecans:** Don’t skip toasting the pecans! This step truly enhances their flavor, making them nuttier and more aromatic, which adds another layer of deliciousness to the cookies.
**Cooling is Crucial for Glaze:** Ensure your cookies are completely cool before drizzling the maple glaze. If the cookies are warm, the glaze will melt and be absorbed rather than creating that beautiful, set finish.
**Halving the Recipe:** If you’re baking for one or a smaller group, don’t hesitate to halve the recipe. For the egg, you can whisk it lightly and then measure out 2 tablespoons.
**Storage:** Store these cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness and flavor.

These cookies are not just a treat; they’re an experience, especially for anyone who loves the warm, inviting flavors of maple and the satisfying sweetness of white chocolate (or in my case, sea salt caramel!). They are perfect for a cozy afternoon snack, a comforting dessert after dinner, or to share with friends and family during any gathering. The blend of textures – the soft cookie, the crunchy pecans, and the smooth glaze – creates a harmonious bite that will keep you reaching for just one more.

Here’s the detailed recipe for these delightful Vermont Maple White Chocolate Cookies. And as you plan your holiday baking or search for the perfect gifts for the foodies in your life, definitely keep Erin Mylroie’s 101 Greatest Cookies on the Planet in mind. It’s a treasure trove of recipes from a genuinely talented cook, and these maple cookies are just a small glimpse into the deliciousness it holds.

Recipe: Vermont Maple White Chocolate Cookies

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.

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Prep Time
10 minutes

Cook Time
12 minutes

Cooling Time
30 minutes

Total Time
52 minutes

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 pecans 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

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