Large, Thick, Chewy Bakery-Size Donut Shop Maple Bar Cookies
Transforming your favorite donut shop, Maple Bar, into a thick, chewy bakery-style cookie is a delicious way to bring those nostalgic flavors into your kitchen. Start with a brown sugar cookie base to mimic the bar’s sweet, doughy richness, and bake it into oversized portions for that bakery-style heft.
Once cooled, top each cookie with a smooth, buttery maple glaze, like the iconic donut topping, and let it set to a glossy, slightly crackled finish. The result is a soft, chewy cookie with a deep maple flavor and a hint of caramel-like sweetness, turning a classic breakfast treat into a perfect cookie.
How to Transform Your Favorite Maple Bar into a Giant Cookie. Do you constantly crave the rich, sweet taste of a maple bar from your favorite donut shop? Imagine combining that irresistible flavor with the chewy goodness of a giant cookie. In this article, we’ll show you how to create a mouthwatering maple bar cookie that surpasses even the most famous bakery cookies. Get ready to impress your taste buds with this easy and delicious recipe that will leave you craving more. Let’s dive into how you can transform your favorite maple bar into a giant cookie that will have everyone asking for seconds.
How to Make Large, Thick, Chewy Bakery-Size Donut Shop Maple Bar Cookies
Now, if you’re looking to take your maple bar cookie game to the next level, consider creating a maple bar cookie that puts even the most popular Crumbl cookies to shame. By incorporating some key tips and tricks, you can elevate your maple bar cookie to a level that will have your friends and family singing its praises. Let’s explore how you can craft a donut shop maple bar cookie that is sure to outshine the competition.
DONUT SHOP MAPLE BAR COOKIES AND MAPLE GLAZE INGREDIENTS LIST- full printable recipe below in recipe card
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon maple
- 3¾ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- Optional: 1 (8-ounce) bag toffee bits
- 3 cups powdered sugar
- 2 teaspoons maple extract
- 4 tablespoons water
SOFT, CHEWY MAPLE BAR COOKIES INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, brown sugar, granulated sugar, eggs, vanilla extract, maple extract, and optional toffee bits to a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add the dry ingredients to the wet ingredients and blend until well combined.
- Divide the dough into 14 equal-sized balls, each weighing approximately 3.6 ounces.
- Place seven balls on each prepared cookie sheet and refrigerate for 2½ hours.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes.
- Slide the cookies, still on the parchment paper, onto the counter to cool completely.
- Transfer the cooled cookies to a wire cooling rack and place a piece of wax paper or parchment paper under each rack. Dip the cooled cookies in the maple glaze. NOTE: The paper under the racks is there to catch any glaze that might drip off the cookies.
HOW TO ACHIEVE THE WONDERFUL CARAMEL COLORED GLAZE ON YOUR MAPLE BAR COOKIES
For a caramel-colored glaze, add a drop of brown gel food coloring at a time (I used chocolate brown). If your brown has red tones, use a drop of green (I used leaf green); the green will neutralize the red, giving you a caramel color.
How to Make a Thick Soft Maple Bar Cookie: Tips and Tricks
- SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter; therefore, shortening recipes tend to produce an end product that rises a little higher, holds its shape during baking, and has a softer or lighter interior texture.
- UNSALTED BUTTER: For flavor, a little fat and a tiny bit of liquid.
- CREAM CHEESE: (secret ingredient) Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
- BAKING POWER: Baking soda can make cookies crisper, but we want thick, soft cookies, so omit it and use baking powder instead.
- HANDLING THE DOUGH: Don’t press the dough together too much when forming the cookie ball. Try to keep it airy. Press it together just enough to hold.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
WHAT MAKES THESE COOKIES BAKERY-WORTHY? SECRETS REVEALED
- Size – These aren’t your average cookies. They’re thick, oversized, and satisfying—perfect for wrapping up individually or stacking in a jar for a gift.
- Texture – A beautiful balance of crisp edges and soft, chewy centers. The soft, pillowy cookie will remind you of biting into a light and fluffy maple bar.
- Flavor – We layer crunchy toffee bits and maple flavoring to create the perfect maple donut, a professional cookie.
Along with techniques, INGREDIENTS are key to a good soft chewy cookie.
THE NUMBER ONE TRICK FOR MAKING A COOKIE FILLED WITH MAPLE FLAVOR
The number-one trick for making a cookie deeply infused with rich maple flavor is simple yet powerful: let the cookie rest for a full day. Allowing the baked cookies to sit at room temperature for 24 hours gives the flavors time to fully develop and settle into the dough and icing. During this rest period, the extract used in the recipe intensifies, the sweetness mellows, and the texture becomes chewier and more cohesive. It’s a small act of patience that yields big flavor, transforming a good maple cookie into something truly memorable. KEY NOTE: Finish making, baking, and glazing the cookie before letting it sit.
How to Store Cookies for the Best Next Day Results
To get the best next-day results when storing cookies, especially ones meant to deepen in flavor like maple cookies, follow these tips:
- Let them cool completely: Before storing, ensure your cookies are thoroughly cooled to prevent condensation, which can make them soggy.
- Use an airtight container: Store cookies in a tightly sealed container to keep out air and preserve freshness.
- Layer with parchment paper: If stacking cookies, place parchment or wax paper between layers to prevent sticking and preserve their shape.
- Store at room temperature: Most cookies do best when kept away from heat and sunlight. Avoid refrigerating unless the cookies have a perishable filling.
- Add a slice of bread: Place a slice of white bread in the container to maintain softness. The bread will absorb excess moisture, keeping the cookies chewy.
- Avoid mixing types: Store different flavored cookies separately to prevent flavor transfer (e.g., maple and peppermint don’t mix well).
With these tips, your cookies will taste even better the next day, soft, flavorful, and bakery-fresh.
MAPLE FLAVORING: WHICH ONE IS MY FAVORITE? THEY ARE NOT CREATED EQUAL
McCormick Maple Flavoring is my choice. I’ve tried other brands, and they seemed slightly flavorless. When choosing a flavoring, what is your go-to brand?
MAPLE FLAVORING VS. MAPLE SYRUP
Maple flavoring in a cookie recipe is often preferable to maple syrup because it provides a concentrated, consistent maple flavor without altering the cookie’s texture or moisture balance. Maple syrup, while flavorful, contains a high amount of liquid and sugar, which can alter the dough’s consistency, causing cookies to spread too much or turn out overly soft. In contrast, maple flavoring delivers the signature maple aroma and richness with just a few drops, allowing precise flavor control without compromising the cookie’s structure or bake. This makes it ideal for achieving a bold maple flavor in delicate or crisp cookie recipes.
Freezing Cookies for Longer Storage
Freezing cookies is a great way to extend their shelf life without sacrificing taste or texture—perfect for planning or saving leftovers. Here’s how to do it right:
FOR BAKED COOKIES:
- Cool completely: Ensure cookies are thoroughly cooled before freezing to avoid condensation and freezer burn.
- Pre-freeze (optional but helpful): Lay the cookies in a single layer on a baking sheet and freeze for 1–2 hours, or until firm. This prevents them from sticking together.
- Package properly: Transfer frozen cookies to an airtight container or a freezer-safe zip-top bag, separating them with layers of parchment or wax paper.
- Label and date: Always label your container with the type of cookie and the date for easy reference.
- Freeze for up to 3 months: Most cookies retain their quality well when stored in the freezer for this duration.
FOR COOKIE DOUGH:
- Shape first: Scoop dough into balls or form logs if it’s a slice-and-bake recipe.
- Freeze on a tray: Freeze shaped dough on a lined tray until firm, then transfer to an airtight container or bag.
- Bake from frozen: You can often bake cookie dough straight from the freezer—add 1–2 extra minutes to the bake time.
THAWING TIPS:
- For baked cookies: Thaw at room temperature inside the sealed container to prevent moisture loss.
- For dough: Thaw in the fridge overnight, or bake frozen dough directly.
Freezing keeps cookies tasting fresh and flavorful for weeks—great for make-ahead baking or surprise cravings.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
MORE THICK BAKERY-SIZE COOKIE RECIPES
If you’re a fan of those ultra-thick, bakery-style cookies that are crispy on the edges and irresistibly soft in the center, this list of recipes is for you. From classic chocolate chip and decadent double chocolate to unique flavors like red velvet, peanut butter cup, and even carrot cake, each cookie is crafted to deliver that over-the-top, fresh-from-the-bakery experience. These recipes focus on bold flavors, rich textures, and that signature oversized look that makes every bite feel like a special treat. Perfect for parties, gifts, or simply indulging your inner cookie lover, this collection has something for every craving.
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You can recreate the indulgent maple bar experience as a giant cookie that will wow your taste buds in just a few easy steps. Following this recipe will save money and treat you to a dessert that will impress you. So why wait? Start baking your maple bar cookies today and delight in every chewy, maple-infused bite. As you take that first irresistible taste, you’ll agree that homemade is truly sweeter than store-bought. So satisfy your cravings and share the love with those around you. Happy baking! Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Large, Thick, Chewy Bakery-Size Donut Shop Maple Bar Cookies
Ingredients
For the Maple Bar Cookie Dough:
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon maple extract
- 3¾ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- Optional: 1 (8 ounce) bag toffee bits
For the Maple Glaze:
- 3 cups powdered sugar
- 2 teaspoons maple extract
- 4 tablespoons water
Instructions
For the Maple Bar Cookie Dough:
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, brown sugar, granulated sugar, eggs, vanilla extract, maple extract, and optional toffee bits in a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add the dry ingredients to the wet ingredients and blend until well combined.
- Divide the dough into 14 equal-sized balls, each weighing approximately 3.6 ounces.
- Place seven balls per cookie sheet on the prepared cookie sheets and refrigerate for 2½ hours.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes.
- Slide the cookies, still on the parchment paper, onto the counter to cool completely.
- Transfer cooled cookies to a wire cooling rack, and place a piece of wax paper or parchment paper under each cooling rack. Dip the cooled cookies in the maple glaze. NOTE: The paper under the racks is there to catch any glaze that might drip off the cookies. *LOOK BELOW IN NOTES FOR MY NUMBER ONE TIP—Is your glaze not the excellent maple color we are accustomed to on our maple bars? Don't worry, I have a trick for you to try. Scroll down to *notes
For the Maple Glaze:
- Add the sugar, maple extract, and water to a medium bowl.
- Whisk until smooth.
STORING BAKED COOKIES ON THE COUNTER: Before placing the cookies in an airtight container, ensure the glaze has hardened. This step should only take about 30 minutes. The cookies will stay fresh and chewy in a cool kitchen for at least a week. With some care and attention, your bakery-size maple bar cookies will stay irresistibly delicious for days. So indulge in these delightful treats, knowing each bite will be a burst of maple goodness. ♥
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Notes
THE SECRET BEHIND GETTING THE MOST FLAVOR OUT OF YOUR ORANGE SCONE COOKIES
The secret to getting the most flavor out of your orange scone cookies lies in a bit of patience, letting the cookies rest overnight. As they sit, the oils from the orange zest and juice have time to fully infuse the dough, deepening the citrus flavor and allowing it to mellow and intensify throughout the cookie. This resting period also allows the cookie’s texture to settle, becoming even chewier and more cohesive. By the next day, what was already a delicious treat becomes a boldly flavored, aromatic cookie with a rich orange essence in every bite. It’s a simple step that makes a big difference—and well worth the wait.
How to achieve the wonderful caramel colored glaze on your maple bar cookies
For a caramel-colored glaze, add a drop of brown gel food coloring at a time (I used chocolate brown). If your brown has red tones, use a drop of green (I used leaf green); the green will neutralize the red and give you a caramel color.
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
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