Ever since I was a kid, my favorite breakfast has been chocolate chip pancakes with maple syrup. A glass of cold milk, and a stack of over-the-top sweet pancakes is just heaven to me. I could eat this every single day. So one day, I started thinkin'.... why not make this into a cookie? Chocolate chip cookies plus maple cookies, equals chocolate chip pancake cookies! Brilliant! I wish I had thought of this ages ago. The cookies bake up thin, with the texture of a cookie, but leaning towards soft to give it that pancake feel. To give it more maple flavor, I added a small amount of maple frosting to each one.
Maple Chocolate Chip Pancake Cookies
Serving Size = 24
- 1/2 cup unsalted butter, room temperature (1 stick)
- 3/4 cup brown sugar
- 1 egg (large)
- 3/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup chocolate chips (I used bittersweet)
- Preheat the oven to 350F
- Cream together the butter and brown sugar. Add the egg and vanilla and mix.
- In a separate bowl, mix together the flour, baking soda, salt, and cinnamon.
- Add the maple syrup, mix and then add the dry ingredients. Mix until combined. Add the chocolate chips.
- Put about 1 tablespoon onto a cookie sheet, a few inches apart. They will spread out and be a little bit thin.
- Cook for 8 - 10 minutes, or until the edges are golden brown. Remove to a wire rack.
I did put this together to taste, so adjust as necessary. You do not want it dripping off the cookies, so add enough powdered sugar to thicken it up a tiny bit.
- 1 - 2 tablespoons maple syrup
- 1/2 tablespoon milk, just a tiny amount, enough to thin it out a tiny bit
- Powdered sugar
- Mix together the syrup and milk. Add powdered sugar until it thickens. It won't be thick like buttercream, but it will stay on top of the cookie when you frost it.
- Add a tiny bit of frosting to the top of each cookie.