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.
White Chocolate Stuffed Brown Butter Snickerdoodles
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- ½ teaspoons vanilla extract
- 1 tablespoon Heavy Cream or Milk
- White Chocolate Snaps (we buy ours at Orsongygi. www.Gygi.com)
- ¼ cup sugar
- 2 teaspoons cinnamon
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt..
- Melt the butter in a saucepan over medium heat until the butter begins to foam. 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. Beat in the egg, yolk, vanilla, and cream until combined. 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.
- Meanwhile mix ¼ cup sugar and the 2 teaspoons cinnamon in a bowl. 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.