This recipe is sure to impress since it transforms classic snickerdoodle cookies with toasty brown butter and finely chopped white chocolate. Brown butter preparation and cooling take a little longer, but the rich, nutty flavor is well worth it. The cream cheese in the dough gives these snickerdoodles a fluffy, melt-in-your-mouth consistency in addition to their amazing flavor. You should save this recipe for the holidays, but do not be shocked if you keep coming back to these extraordinary snickerdoodles all year long.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 149 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is an AMAZING recipe. Seriously, these are the coziest cookies and I will definitely make them again. You absolutely shouldn’t skip browning the butter — it gives the cookies a toastiness you can’t get otherwise!
They were okay; I don’t think the browned butter added anything to these particular cookies – I think the original flavour is better.
These cookies were excellent! Great flavor and texture. Actually taste better next day. I made two small changes. I used white chocolate chips instead of chopped white chocolate since I did not have a white chocolate bar. I made the cookies smaller, using my large cookie scoop which holds about 1 tbsp of dough. So I had over 40 cookies. The baking time was same as in the original recipe, 8-10 minutes. I’ve been baking cookies all week and these were our favorites out of 4 new recipes.
I loved this recipe. The brown butter did wonders. In my haste I forgot to put the white chocolate in but will try it the next time. My family loved the cookie and I will be adding in my cookie tray this Christmas.
The cookies turned out perfectly baked, but the brown butter flavor overwhelmed the other flavors. Too much for my taste. I didn’t eat them.