White Chocolate Snickerdoodles Recipes

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BROWN BUTTER SNICKERDOODLES WITH WHITE CHOCOLATE



Brown Butter Snickerdoodles with White Chocolate image

Toasty brown butter and coarsely chopped white chocolate give traditional snickerdoodle cookies a decadent upgrade in this wow-worthy recipe. Preparing and cooling brown butter requires a little more time--but the rich, nutty flavor is so worth it. In addition to their incredible flavor, these snickerdoodles have a fluffy, melt-in-your-mouth consistency, thanks to the cream cheese in the dough. You'll definitely want to bookmark this one for the holidays, but don't be surprised if you come back to these next-level snickerdoodles all year long.

Provided by Darcy Lenz

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 2h35m

Yield 24

Number Of Ingredients 15

1 cup unsalted butter
½ (8 ounce) package cream cheese, softened
1 cup white sugar
⅓ cup light brown sugar
1 large egg
1 large egg yolk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
4 (1 ounce) squares white chocolate, coarsely chopped
⅓ cup white sugar
1 ½ teaspoons ground cinnamon

Steps:

  • Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.
  • Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.
  • Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.
  • Whisk sugar and cinnamon for coating together in a shallow dish.
  • Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.
  • Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 29.4 g, Cholesterol 42.7 mg, Fat 11.3 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.9 g, Sodium 148.8 mg, Sugar 16.9 g

SNICKERDOODLE WHITE CHOCOLATE-CARAMEL BARS



Snickerdoodle White Chocolate-Caramel Bars image

This three layer snickerdoodle bar is the ultimate indulgent dessert - completed with a caramel topping that's bowl-lickin' good.

Provided by Annalise Sandberg

Categories     Dessert

Time 2h30m

Yield 24

Number Of Ingredients 11

2 pouches Betty Crocker™ snickerdoodle cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1 cup butter, melted
2 eggs
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup white vanilla baking chips, melted
1 bag (11 oz) caramels, unwrapped
1/3 cup heavy whipping cream

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
  • Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
  • In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
  • In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
  • In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 38 g, TransFat 1/2 g

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