Chewy Maple Cookies

Chewy Maple Cookies

Debbie Rowe 0

"This is a soft chewy cookie with a delicious maple flavor."

Ingredients {{adjustedServings}} servings 181 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
  3. Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
  4. Bake at 375 degrees F (190 degrees C) for 10-12 minutes.
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Reviews 53

  1. 65 Ratings


After reading about some of the problems with this recipe, I was able to make some small changes to correct the problems. The result was a knock-your-socks off maple cookie! To take care of the "cookies being flat" I added another 1/4 cup of flour. I like the taste of butter in my cookies, so I used half shortening and half butter for the fat. Others remarked the cookies were "not maple-y enough." When baking, always use Grade B (not the standard A grade) pure maple syrup to ensure a pronounced maple flavor. And just for added measure I replaced 1/4 tsp. of the vanilla with maple extract. As for "just tasting the coconut," I eliminated it and substituted chopped walnuts. Maple and walnut are a classic combination of flavors anyway. To further take care of the cookies being flat problem, I chilled the dough for a couple of hours, and did NOT grease the cookie sheets (which can cause some cookies to spread), opting instead to bake the cookies on parchment paper. I dropped the dough in mounds a little bigger than a walnut and baked about 10 minutes, but you may have to adjust the time to allow for variations such as the size of your cookies, your oven temperature, and even the type of cookie sheet you use. Bake just as long as necessary for them to turn golden brown around the edges. The cookies with my corrections were perfectly shaped, not flat, buttery, chewy, and very "maple-y."


I followed the recommendations of naples34102 posted Nov. 16, 2007 and these turned out PERFECTLY! They were AWESOME!!! Thank you!


These turned out ok, but far too sweet for my taste. If I make them again, I will omit 1/2 a cup of sugar.