Rating: 3.8 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary test

prep:
30 mins
cook:
25 mins
additional:
1 hr 40 mins
total:
2 hrs 35 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cookies:
Coating:

Directions

Instructions Checklist
  • 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.

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  • 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

228 calories; protein 2.7g; carbohydrates 29.4g; fat 11.3g; cholesterol 42.7mg; sodium 148.8mg. Full Nutrition
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Reviews (3)

5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/13/2020
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. Read More
Rating: 5 stars
12/10/2020
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. Read More
Rating: 1 stars
12/06/2020
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. Read More
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Rating: 3 stars
12/21/2020
They were okay; I don't think the browned butter added anything to these particular cookies - I think the original flavour is better. Read More
Rating: 5 stars
12/22/2020
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! Read More