Brown Butter Snickerdoodles with White Chocolate


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.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 35 mins
24 cookies



  • 1 cup unsalted butter

  • ½ (8 ounce) package cream cheese, softened

  • 1 cup white sugar

  • 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


  • cup white sugar

  • 1 ½ teaspoons ground cinnamon


  1. 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.

  2. Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.

  3. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  4. 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.

  5. 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.

  6. Whisk sugar and cinnamon for coating together in a shallow dish.

  7. 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.

  8. 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 (per serving)

228 Calories
11g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 228
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 43mg 14%
Sodium 149mg 6%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 2%
Total Sugars 17g
Protein 3g
Calcium 25mg 2%
Iron 1mg 5%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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