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I love a stuffed cookie. I love it, love it, love it. It all started with a peanut butter stuffed cookie, then there was the chocolate hazelnut peanut butter cookie, the Peanut Butter Meltaways that are a close second for best cookie ever, Million dollar cookies stuffed with nutella and dulce de leche that are the perfect indulgence cookie, and of course a milky way stuffed cookie because, why not? But then the master of browned butter cookies, and my darling friend, Monique from Ambitious Kitchen made her brown butter snickerdoodles and I knew immediately that I would have to make them, but mine had to be White chocolate stuffed brown butter snickerdoodles. And that’s when we discovered the best cookie ever. Forget the caramel, (seriously though, I’m so over the caramel and salted caramel fad) stuff these pretties with melty white chocolate. And shhhh, there’s a touch of heavy creamy that makes these extra special. Always a little love to my sponsor Utah Dairy Council!
Oh, and since last week I launched my newly redesigned site, and I love you all, and these cookies make me so happy, why not throw out a little giveaway? You can check out Orson Gygi and Anolon for information on the baking sheets, silpats, whisk, rubber spatula, pancake turner, and pans set.
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When my husband and I were just friends one of the first things we learned about one another was that we loved snickerdoodles as kids. The smell, the dough, the warm cookie, everything. We were totally snickerdoodle kids. Obviously we loved a chocolate chip cookie almost just as much, but we looooved snickerdoodles. And then something happened, we didn’t. We grew up and both of us ditched the doodle for the chocolate. Gosh, I don’t think I like that, “the doodle”. It sounds like something a toddler does during potty training, “Did you do a doodle? Did the baby go swimmy doodle?” Gross, and hopefully no one says that. Ok! Back on subject…
We ended up falling out of love with the snickerdoodle. It just wasn’t as good as it’s chocolate chip cousin. I wanted it to be, but someone would bring some over and they would be all hard, dry and flavorless. Oh, thanks for the cardboard. We seriously never, ever, made snickerdoodles in our 8 1/2 years of marriage. Well, maybe once or twice. And then we tried Monique’s recipe. Gosh, that girl is my favorite. Her cookies are seriously the best. Trust me, if you see a brown butter recipe out there, scroll down, it’s probably adapted from her recipe. They are soft, gooey centered and lightly crisp at the edges. Just like a perfect cookie should be. And then, and this is the best part, you bite in and oh my creamy deliciousness, there’s blasted white chocolate in there! HECK. YES.
What Is A Snickerdoodle?
A snickerdoodle is a type of cookie made with butter, sugar and flour, rolled in a ball and then rolled in cinnamon sugar before baking.
Snickerdoodles are made with cream of tartar, which gives them a distinct tart flavor.
How Long Will Snickerdoodles Keep?
Snickerdoodles, stored in an airtight container, will keep for up to 3 weeks at room temperature.
What Is Brown Butter?
Brown butter is butter that has been melted on medium high heat until it comes to a boil.
Then the heat is reduced to medium.
Continue stirring and simmering until the butter turns a rich brown color.
Brown butter has a nutty aroma and the milk solids will sink to the bottom of the pan as small brown specks.
Brown butter gives a richer, bolder flavor to recipes.
White Chocolate Stuffed Brown Butter Snickerdoodles and Giveaway
White Chocolate Stuffed Brown Butter Snickerdoodles
Ingredients
- 2 1/2 Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 Cup Unsalted Butter, 2 sticks
- 1 1/4 Cup Brown Sugar, packed
- 1/2 Cup Granulated Sugar
- 1 Large Egg , plus 1 egg yolk
- 1/2 teaspoons Vanilla Extract
- 1 Tablespoon Heavy Cream , or milk
- White Chocolate Snaps, we buy ours at Orsongygi. www.Gygi.com
Instructions
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt.2 1/2 Cups All Purpose Flour, 1 teaspoon Baking Soda, 2 teaspoons Cream of Tartar, 1/2 teaspoon Cinnamon, 1/4 teaspoon Salt
- Melt the butter in a saucepan over medium heat until the butter begins to foam.1 Cup Unsalted Butter
- Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to turn amber on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning.
- Set aside to cool for a few minutes.
- In the bowl of a standing mixer or mixing bowl and electric mixer, mix the butter and sugars until thoroughly blended.1 1/4 Cup Brown Sugar, 1/2 Cup Granulated Sugar
- Beat in the egg, yolk, vanilla, and cream until combined.1 Large Egg , 1/2 teaspoons Vanilla Extract, 1 Tablespoon Heavy Cream
- Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough overnight or at least place in freezer for 30 minutes if you are in a hurry, although this can change the texture of the dough.
- Preheat the oven to 350 degrees.
- Once dough is chilled measure about 2 tablespoons of dough and roll into a ball, smash the dough flat in your hand and place two white chocolate pieces on the dough, folding the dough around it to create a ball again.White Chocolate Snaps
- Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl.1/4 Cup Sugar, 2 teaspoons Cinnamon
- Roll balls in cinnamon-sugar mixture.
- Place dough balls on cookie sheet, 2 inches apart.
- Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown.
- Cool the cookies on the sheets at least 2 minutes so as to not burn your mouth with the hot chocolate center.
- Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
- Repeat with remaining dough.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not sure where I went wrong, I followed all of the directions, but my dough turned out all crumbly, and I cannot do a thing with it 🙁 Should I ditch it and start over, or is there a way I can save it?
Hi Jennifer,
You can always add a tiny bit of milk but they will turn out a little softer. Was the butter too warm? They usually leads to a bad dough. Also, when you measure flour measure flour make sure you fluff the flour, gently scoop and level versus shaking the cup to level out the flour. Most likely there was too much flour.
I added a roasted pecan, nice. Roasted makes the difference.
mmmm, sounds wonderful!
OMG! Just made these cookies… Heaven on your mouth… Soo sooo goood!!!!!
** in my mouth … Lol
Thanks for the recipe! Ugh, I really CAN’T STAND the insipid sweetness of white chocolate; think I’ll sub dark, dark chocolate instead. But the browned butter step is a great tip!
LOVE this twist on Snickerdoodles, Carrian! Such pretty photography, too. Thanks for sharing. Pinning!
Thanks, Stacy!!!
Yum!!
looks delicious….just mouthwatering!
These cookies look awesome! I can’t wait to try them 🙂
they are delicious! I so hope that you can!
Is it bad that it’s really late at night and I’m wishing I had a stack of these next to me?? 🙂
you’re telling me my life story
These look amazing! I was wondering tho, i dont know what white chocolate snaps are…can i use white choc chips? Will they melt right, what other white chocolate would u suggest?
Thx
Hi Marian! Ok the snaps can be hard to get if you don’t have Orson Gygi or want to order online. I’ve noticed our grocery stores have started carrying white chocolate baking melts by Ghirardelli in the chocolate chip section and they look just like the snaps, or you can buy white almond bark in the baking section or at a store with bulk foods like winco and just break off chunks. The chips just don’t melt down so I wouldn’t recommend them.
Nestle white chocolate chips don’t melt very well because they are fake. Real white chocolate chips do melt. I buy Whole Foods brand of white chocolate chips and eat them straight from the bag and they do melt very easily…I have to keep them in the fridge during the summer. You will find them in the baking section at Whole Foods. If I use them, how much do I need?
Oh and I have a whole foods so close! I’m totally trying that! I would put 2 teaspoons in each cookie.
Thanks, I will put 2 teaspoons in as you suggested. 🙂 I wish I could say the Whole Foods I go to is close but it’s not. Oh well, not gonna stop me from going anyways…lol. I’m addicted to their freshly ground peanut butter that you grind yourself…lol. You should soo try their peanut butter too. No salt or any other crap added, straight roasted peanuts only. They do have honey peanuts in a separate grinder you can try too but I never have.
Yes, just did and it was wonderful! It was so fresh and delicious!