What’s more exciting than a crunchy, maple flavored butter cookie? A crunchy, maple flavored cookie that’s dipped in a creamy milk chocolate ganache and coated in crushed candy pieces, that’s what!

These easy to make cookies start with a simple dough that’s sweetened with real maple syrup. They are shaped into long, textured oval cookies that are the perfect length for dipping and dunking in the easiest chocolate sauce you will ever make. We chose an assortment of HERSHEY’S candies to dip these chocolate coated dunkers in. You could even try dipping them in shredded coconut or chopped nuts, if you like.

Get dunking!

• 1 Maple Butter Cookie Dough Recipe (at the end of the post)
• 1 cup HERSHEY’S Milk Chocolate Chips
• 1/3 cup Heavy Cream
• Small candies for dipping (we used HERSHEY’S Reese’s Pieces, chopped HERSHEY’S Heath Bar, and chopped HERSHEY’S Reese’s Peanut Butter Cups)

Step 1
Line two baking sheets with parchment paper. Preheat the oven to 350 degrees. Place 2 tablespoons worth of chilled cookie dough (use a scoop) on the prepared cookie sheets (12 scoops per sheet).

Dust your hands with flour and roll each scoop of dough into a ball first, then into the shape of a long oval (rolling it into a ball first helps the oval to be smooth and even). Dust your hands with flour periodically to keep them from getting sticky.

Lightly flatten each oval of dough.

Press the tines of a fork over the tops of the dough ovals to leave a little indentation. Bake the cookies in the preheated oven for 10-12 minutes, or until golden brown around the edges. Remove and let the cookies cool on a wire rack.

Step 2
While the cookies are cooling, make the chocolate dip. Place the chocolate chips in a microwave safe bowl. Pour the heavy cream over the chocolate chips. Microwave on high for 1 minutes. Stir with a rubber spatula until smooth and creamy. If all of the chocolate chips do not melt, microwave for another 30 seconds and stir again.

Step 3
Serve the cooled Maple Butter Cookies with the chocolate sauce for dipping and the small candies for coating.

• 1 cup Butter (2 sticks), softened
• ½ cup Brown Sugar (packed)
• ¼ cup Pure Maple Syrup
• 1 ½ teaspoons Vanilla Extract
• 2 Eggs
• 2 ½ cups All Purpose Flour
• ½ teaspoon Baking Powder
• ½ teaspoon Salt

Place the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add the maple syrup, eggs, and vanilla and beat in until smooth, scraping the bowl once. In another mixing bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients and mix just until combined. Chill in the refrigerator for 30 minutes.

This post is sponsored by HERSHEY’S.