I have a friend, Mike, who sadly is allergic to chocolate. It makes planning for get-togethers strange, just because my brain is conditioned to imagine recipes involving chocolate when I think of dessert! I mean, 60% of the souvenirs I've purchased in the last year have been dark chocolate from different countries!
As a result, snickerdoodle flavors have become my go-to when planning for him. Cupcakes, cookies, bars, some thing that looked like a mini-cupcake but tasted like a cookie that I don't remember but Mike always asks for.. etc.
I'm confident these were bought at different times for completely different inspirations, but I have no idea for what I wanted them.
As any good recipe, you start with a completely reasonable and conservative amount of butter. Please see below.
|"A little butter never hurt anyone!" - Paula Deen|
ALLLLL the goodness..
I used a standard cookie scoop (1.5") to scoop these out.. But I think I'm gonna use an ice cream scoop next time I make them to have giant cookies. This recipe yielded about 3 dozen cookies, give or take the ones I ate with a spoon.. from the bowl.. without cooking.
Because I forgot, I didn't smush the perfect little cookie dough balls down with a sugared glass, but I don't think it hurt a thing. Lumpy cookies (clearly I have no future as a food writer) always look more appealing to me, like they're filled with chunky goodness.
- 1 cup butter, chilled
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tsp cinnamon
- 3.4 oz. package white chocolate instant pudding mix
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 Tbsp hot water
- 2 cups white chocolate chips (or more. or less. there are no rules)
- extra cinnamon + sugar for rolling the cookies
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