White Chocolate Chunk Doodles
The browned butter brings in a rich, caramelized flavor that pairs so well with the tangy flavor of cream cheese. These snickerdoodle's are like none you have ever tried before and are sure to be a crowd pleaser!
Ingredients
- 1 cup browned butter, cooled
- 4 oz. cream cheese
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 1/2 tsp cinnamon
- 2 tsp tartar
- 1 tsp baking soda
- 3 1/4 cup all-purpose flour
- cinnamon & sugar mix ratio is personal preference
- 1 bag white chocolate chips
Instructions
- Place butter in a medium sauce pan over medium heat. Melt, then allow to boil until the butter stops making popping sounds. Immediately take off the heat and pour into a bowl to cool. Allow to cool for 1 hour.
- Preheat your oven to 350 degrees. Convection setting is great for cookies.
- Add cream cheese, butter & sugars to a standing mixer. Stir until combined, then whip on high for 1-2 minutes until lighter in color and texture.
- Add eggs and vanilla, stir until just combined. Be sure to not over mix.
- In a separate bowl, stir together salt, cinnamon, tartar, soda & flour
- Start your standing mixer on low and slowly pour in the dry ingredients on top of the sugar mixture.
- Stop mixing as soon as the dough comes together. Be sure to not over mix.
- Fold in the chocolate chips
- Scoop cookie dough out into a bowl of cinnamon & sugar mix. Roll the ball until coated.
- Place cookie dough onto a light metal cookie sheet that is lined with parchment paper.
- Bake for 9 minutes
- Remove from oven & allow to cool for 5-10 minutes
- Transfer cookies off of the pan and enjoy
Nutrition
Calories: 211kcal Carbohydrates: 35g Protein: 3g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Trans Fat: 0.001g Cholesterol: 21mg Sodium: 131mg Potassium: 77mg Fiber: 1g Sugar: 21g Vitamin A: 89IU Vitamin C: 0.1mg Calcium: 43mg Iron: 1mg