Soft, indulgent White Chocolate Snickerdoodle Cookies combine classic cinnamon sugar with creamy white chocolate for a delectable treat.
White Chocolate Snickerdoodle Cookies Recipe
White Chocolate Snickerdoodle Cookies blend the warmth of cinnamon sugar with the creamy sweetness of white chocolate chips, creating a unique twist on the classic cookie. This recipe guarantees soft, melt-in-your-mouth cookies that encapsulate the comforting flavours of Snickerdoodle with an added layer of indulgence from white chocolate. Perfect for any occasion, these cookies are sure to become a new favourite.
INGREDIENTS
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 3.9 oz package white chocolate instant pudding (dry mix only)
- 2 large eggs
- 1 tablespoon vanilla
- 2 1/4 cups flour (11.25 ounces)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 12 ounces white chocolate chips (2 cups)
INSTRUCTIONS
- Heat your oven to 350 degrees. Line your baking sheets with parchment paper
- In a small bowl, measure out 1/4 cup white sugar and 2 teaspoons cinnamon. Mix and set aside.
- In a large bowl or stand mixer, beat the butter and sugars. Add the dry pudding and mix well.
- Beat in the eggs & vanilla.
- Add the flour, soda, salt and cinnamon and mix until just blended. Stir in the white chocolate chips.
- Use a medium cookie scoop to scoop the dough. Roll into a ball and then roll into the cinnamon/sugar mixture. Place on prepared baking sheets. Bake for 8 to 10 minutes.
- If some of the cookies spread, take your spatula and lightly press around the edge of the cookie to form a nice circle shape. Totally optional but I always do this to my cookies if they need it.
Serving Suggestions:
- Vanilla Ice Cream
- Coffee
- Hot Chocolate
- Cold Milk
- Tea
Tips and Tricks
- Use a 3.9 oz package of white chocolate instant pudding mix to enhance the flavor and texture of the cookies.
- Ensure the butter is at room temperature to cream perfectly with the sugars, which helps to achieve a smoother dough.
- The recipe suggests mixing 1/4 cup white sugar with 2 teaspoons cinnamon for rolling the cookie dough balls, which provides a sweet and spicy coating.
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