White Chocolate Snickerdoodles
A perfectly soft snickerdoodle cookie with white chocolate chips and the classic cinnamon sugar coating.
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 3.4 oz package instant white chocolate pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 12 ounce bag of white chocolate chips
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 F. Cream the butter and 1 1/2 cups sugar together until smooth. Beat in eggs and vanilla. In a separate bowl, whisk together the flour, pudding mix, baking soda, cinnamon and salt. Add the dry ingredients to the wet and mix well. Stir in the white chocolate chips.
Stir together the 1/3 cup sugar and 1 teaspoon cinnamon. Form dough into 1 inch balls. and roll in the cinnamon-sugar mixture. Bake for 10-12 minutes or until lightly browned on the edges.
Remove from the oven and let cool on the tray for a few minutes before removing to a wire rack to cool completely. If the cookies tend to spread to much, try chilling the dough for 1 hour and then baking.