My neighbor recently brought me a plate of the best snickerdoodles I have ever eaten in my whole life and I have had snickerdoodles on the brain ever since. I'm working on getting that recipe for you guys, but until then, I have another great one to share with you.
That is where the genius girl I like to call, Ashton, comes in. She had the awesome idea to create a snickerdoodle pudding cookie.
White chocolate pudding mix and white chocolate chips are added to the cookie dough and the dough balls are rolled in cinnamon and sugar.
The cookies are so soft and have just enough chewiness to them. The cinnamon flavor can't be missed and blends beautifully with the white chocolate. These are super yummy.
(Printable Recipe) or (Printable with Picture)
1 c. butter, room temp.
3/4 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
1 small box white chocolate instant pudding mix
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 - 2 c. white chocolate chips
1/4 c. sugar + 1 tsp. cinnamon, for rolling
Preheat oven to 350 degrees. Cream butter, brown sugar and sugar until very light and fluffy. Add the eggs, one at a time and mix well. Mix in the vanilla. Add the pudding mix, flour, baking soda, salt and cinnamon and mix until combined. Stir in the chocolate chips. Roll dough into roughly 1-inch balls and roll in cinnamon and sugar mixture. Place on a lightly greased baking sheet and bake for 10-11 minutes. Tops will be slightly cracked. Yield: 48 cookies
Jenn's Notes: I made the recipe "as is" and it was delicious.