I made these apple white chocolate chip cookies with a maple glaze drizzle for a Christmas cookie swap, and they were DELICIOUS. Usually I am horrible at baking (remind me to tell you about the wax paper vs. parchment paper disaster and the oops-I-was-supposed-to-put-eggs-in-those? incident), but these are a homerun.
Apple White Chocolate Chip Cookies with a Maple Glaze Drizzle
Makes 24 cookies
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. baking soda
- ½ tsp. ground nutmeg
- ½ tsp. salt
- Pinch of ground cloves
- ½ cup unsalted butter, melted
- 1 cup dark brown sugar
- 2 large eggs
- 3 tbsp. whole milk
- 1 Granny Smith apple, peeled, cored and finely chopped
- ¾ cup white chocolate chips
Maple Frosting Glaze
- 1 cup powdered sugar
- 2 tbsp. maple syrup
- 1-2 tbsp. apple juice, as needed
- Preheat oven to 350 degrees. Melt butter. Skin, core, and finely chop apple.
- In large bowl, thoroughly mix together melted butter and brown sugar. Add eggs and milk; stir until fully combined.
- In separate bowl, mix together flours, baking soda, nutmeg, salt, cloves.
- Slowly add mixed dry ingredients to the large bowl of sugar and wet ingredients. Mix until fully combined.
- Fold in white chocolate chips and apple.
- Place spoonfuls of batter on a nonstick cookie sheet about 2 inches apart.
- Bake for 14 minutes.
- While baking, mix together maple frosting ingredients. When done, remove cookies from the over, place on cooling rack, and drizzle with the maple frosting glaze. Let cool.