Brown Butter Snickerdoodles with White Chocolate
Ingredients
- 1 cup unsalted butter
- ½ (8 ounce) package cream cheese, softened
- 1 cup white sugar
- ⅓ 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
- ⅓ cup white sugar
- 1 ½ teaspoons ground cinnamon
Shop ingredients
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Instructions
- 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.
- 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.
Source
Original recipe: View Original