Wednesday, August 28, 2013

White Chocolate Snickerdoodles

I really wasn't planning on making cookies for Cookie Monday this week because we went to Pirate Day at the PA Renaissance Fair and I was very tired. But then I felt guilty and actually ended up making two kinds of cookies. I found this recipe online - not even from Pinterest, just from google - by typing in the random crap I found in my pantry. As it happened, I had a box of white chocolate pudding mix. I didn't have white chocolate chips, but I did have baking melts, which I chopped up and threw into the batter. It made about 4 dozen, and since I bake about 18 cookies per batch, I was finished quickly. It was a nice, easy cookie to make after a long day of being a pirate.

I don't have a picture because I was tired and ran out of cookies before I realized I'd forgotten to take a picture. They look like snickerdoodles.

White Chocolate Snickerdoodle Pudding Cookies
SomethingSwanky.com

1 cup butter, chilled
1/2 cup brown sugar
1 1/2 cup granulated sugar
1 tsp cinnamon
3.75 oz. package white chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tbsp hot water
1/2 teaspoon salt
2 cups white chocolate chips
1/3 c. cinnamon-sugar for rolling (1/3 cup granulated sugar + 1 tsp cinnamon)

Preheat oven to 350 degrees F.

Using a stand mixer, beat the butter until smooth. Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy. Add the eggs, one at a time and mixing in between additions.

Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt and cinnamon. Add the flour and pudding mix, and mix until dough forms.

Mix in the white chocolate chips using a wooden spoon or spatula.

Scoop dough by heaping tablespoons and roll in the cinnamon sugar before placing onto a parchment lined or silicon lined baking sheet, 2 inches apart. Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.

Yield: 4 dozen

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