Monday, August 19, 2013

white chocolate snickerdoodle cookies

the goods:
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package white chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 teaspoon cinnamon
1/3 cup cinnamon sugar for rolling

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a stand mixer, cream together the butters and sugars. Add eggs first, and mix in, then add the remaining ingredients (reserving the cinnamon sugar). Mix well. Scoop out with a cookie scooper (about 3 tablespoons worth) and roll the dough into a ball. Coat the dough ball in the cinnamon sugar. Place on baking sheet about 2 inches apart. Bake for approximately 10 minutes, until slightly golden and just set. Let cool on baking sheet.

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