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Dec 30, 2013

White chocolate stuffed brown butter snickerdoodles

Oh Sweet Basil


White chocolate stuffed brown butter snickerdoodles!

Ingredients
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1/2 teaspoons vanilla extract
  • 1 tablespoon heavy cream or milk
  • white chocolate snaps
  • For cinnamon sugar:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
Directions
  1. In a medium bowl, whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt..
  2. melt the butter in a saucepan over medium heat until the butter begins to foam. make sure you whisk constantly during this process. after a couple of minutes, the butter will begin to turn amber on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. immediately transfer the butter to a bowl to prevent burning. set aside to cool for a few minutes.
  3. in the bowl of a standing mixer or mixing bowl and electric mixer, mix the butter and sugars until thoroughly blended. beat in the egg, yolk, vanilla, and cream until combined. add the dry ingredients slowly and beat on low-speed just until combined.
  4. chill your dough overnight or at least place in freezer for 30 minutes if you are in a hurry, although this can change the texture of the dough.
  5. preheat the oven to 350 degrees. once dough is chilled measure about 2 tablespoons of dough and roll into a ball, smash the dough flat in your hand and place two white chocolate pieces on the dough, folding the dough around it to create a ball again.
  6. meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. roll balls in cinnamon-sugar mixture. place dough balls on cookie sheet, 2 inches apart.
  7. bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. cool the cookies on the sheets at least 2 minutes so as to not burn your mouth with the hot chocolate center. remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. repeat with remaining dough.



















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