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Brown Butter Snickerdoodles with White Chocolate
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
155 minutes
Elevate classic snickerdoodle cookies with rich brown butter and chunks of white chocolate for a decadent twist.
Ingredients:
  • 1 cup unsalted butter
  • 0.5 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 0.33333334326744 cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1.5 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon salt
  • 4 (1 ounce) squares white chocolate, coarsely chopped
  • 0.33333334326744 cup white sugar
Instructions:
  • In a saucepan over medium-low heat, gently melt the butter until the milk solids transform into a golden brown color and the butter emits a delightful nutty aroma, which takes about 10 to 12 minutes. Transfer the browned butter and any flavorful bits into a small bowl.
  • Chill in the refrigerator until the butter firms up but remains soft, about 1 1/2 to 2 hours.
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Take the brown butter out of the refrigerator and transfer it to a large mixing bowl. Mix in cream cheese and beat with an electric mixer until fluffy, for around 5 minutes. Add white and brown sugars and continue beating until well combined and fluffy, about 3 to 4 minutes. Incorporate egg, egg yolk, and vanilla extract at medium speed until well combined.
  • Combine flour, cream of tartar, cinnamon, baking soda, and salt in a bowl. Incorporate the mixture into the butter, adding chocolate with the final addition of flour. Beat until just combined.
  • Combine the sugar and cinnamon in a shallow dish, whisking them together.
  • Portion the cookie dough into 1 1/2- to 2-tablespoon balls, coat each ball, and place them 3 inches apart on the baking sheet.
  • Place in the preheated oven until perfectly set, for 8 to 10 minutes. Let it rest on the baking sheet for 10 minutes, then move it to a wire rack to cool completely.

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