White Chocolate Filled Snickerdoodles

Sometimes things just come together.

Now is then.  Or then is now.

Whatever, it’s happening.

 

Like that time I put a Reese’s inside an Oreo or turned Bugles into Santa Hats…sometimes things just work like you plan.

Because honestly, that doesn’t always happen.

 

For example, there was this one time when I tried to make a cake into Yankee Stadium.

Seriously bad idea.

First off, I am no Ace of Cakes, and second, who knew that frosting weighs so much?  I was never great at math.

It totally collapsed and I was forced to eat the scraps.

(picture taken via iPhone in-between sobs and bites of frosting)

So yeah, when an idea hits and actually works it’s a minor miracle.

 

I had the idea for these White Chocolate filled Snickerdoodles when I made THESE a while back.

And I’m finally getting around to sharing with you.

They turned out good.  Real good.

My first idea was to make them “deep dish”.  I used my muffin top pan that has never once been used to make a muffin top.

I scooped a good sized 1/4 cup of snickerdoodle batter…

…and stuck 2 white chocolate candies inside.
I actually used some leftover white chocolate Easter Eggs, but you could use a white chocolate bar cut into chunks or individually wrapped white chocolates.

 

Don’t get hung up on the amount of white chocolate.  The more the merrier.

Just form the dough around the 2 pieces of white chocolate.

And then roll the ball into some cinnamon sugar.

Press each dough ball into a greased muffin top pan.

Bake them up and let them cool a bit.  You’ll end up with these…

Now.   If you don’t have a muffin top pan, I don’t want you to miss out.  Equality to all.

Just take a tablespoon sized portion of dough and wrap it around 1 white chocolate piece.

And bake them on an ungreased cookie sheet…

And you’ll end up with these:

Which look like this on the inside…

Sometimes an idea just comes together.

Print

White Chocolate Filled Snickerdoodles

  • Author: Cookies & Cups

Description:

makes approx 24 cookies or 12 deep dish cookies


Ingredients:

  • 1/2 cup shortening, I used butter flavored
  • 1/2 cup butter, room temperature
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups sugar
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • approx 24 white chocolate pieces (like these Hersheys Bliss)

Instructions

  1. Beat the shortening, butter, eggs, vanilla and sugar together. Set aside.
  2. Mix flour, cream of tartar, baking soda, and salt together. Then mix with the
  3. creamed sugar mixture until incorporated.
  4. Chill dough for at least 1 hour in refrigerator.
  5. Preheat oven to 350°
  6. Mix 2 Tbsp of sugar and 1 tsp cinnamon in a small bowl
  7. Scoop a rounded tablespoon sized ball of dough and form it around 1 white chocolate piece. Roll the dough in the cinnamon sugar mix. Place cookies on ungreased baking sheet 2 inches apart.
  8. Bake for 10 minutes or until edges slightly golden.
  9. Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.

Notes:

Adaptation ~ If you make this recipe into deep dish cookies, use a heaping 1/4 cup of cookie dough and stuff it with 2 chocolates, increase baking time to 12-14 minutes until edges start to golden.
Remember to spray your muffin top pan with cooking spray for easy release.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Erica
December 18, 2017 11:29 am

Instead of white chocolate chunks, do you think white chocolate chips would work?

Shamey kassim
January 5, 2015 9:54 pm

Are the ingredients suppose to be at room temperature ?

June 12, 2014 8:51 am

It feels so good when an idea works perfectly =) these sound divine, I might just skip making normal snickerdoodles for the first time and go straight to these instead!

Jen
December 15, 2013 3:04 pm

I made these last night planning on taking a few to my parents’ house and then taking whatever was left over to my coworkers. There was no way I was getting the few leftovers out of their house. I’m currently making batch #2 for my coworkers. My dad called them the best cookies he’s ever had.

Natacha
December 10, 2013 6:05 am

Hello, since I’m from Europe, I need to know if the oven is set to fahrenheit or celsius? 🙂 I’m baking these to be enjoyed during this holiday!! 🙂

Ally
November 19, 2013 9:18 am

can i substitute the shortening for butter? if so, would it be of the same amount like 1/2 cup shortening =1/2 cup butter?

June 13, 2013 10:16 pm

These look absolutely delicious! I cannot wait to try them with my Velata:: https://rebeccawoodin.velata.us/Velata/Buy?partyId=111636203

It is premium Belgian Chocolate, gluten free too! 🙂

Heather
March 2, 2013 5:36 am

I made these today….didn’t have shortening, so I used butter, and no cream of tarter, so used baking powder in place of the baking soda and tarter.. and I have to say..OMG!! Again and again! 🙂 I live in Austria, and we don’t know each other personally, but have I told you lately..that I love you?! 😀 lol! Thank you always for all your wonderful recipes!! 🙂 You ROCK! 😀

Leigh
January 25, 2013 2:49 am

Made these for Christmas, they were a huge hit!

Brenda A.
December 27, 2012 3:14 am

SERIOUSLY?!? YOU ROCK!

Emma
December 16, 2012 8:18 pm

Does the chocolate in the middle harden after a day or so or is it alway gooey? Thanks! xox

Emily
December 11, 2012 2:43 pm

These are delicious!! The store was out of the chunks of white chocolate, so I subbed white chocolate chips. I actually like it better, since you get yummy chocolate in each bite 😉 Im about to make these for the 5th time (in 2 months) because they are THAT good.

Emily
December 11, 2012 2:44 pm
Reply to  Emily

Oh, and I use butter instead of shortening and havent had any issues.

Marrett
December 9, 2012 2:34 pm

These look amazing! Just made your red velvet cheesecake cookies (more in the oven as I type tihs) and I am now a loyal fan! These are next on the list!

In regards to your Yankee Stadium tragedy — I’d be willing to bet that if you tried to make Fenway Park, you’d succeed! Go Sox! 🙂

November 30, 2012 3:40 pm

These look fantastic! Do you happen to have any idea if I can use something insubstitution of the cream of tartar? I don’t have any and can’t find it at any of my local markets.

November 11, 2012 5:40 am

I love snickerdoodles and with white chocolate filling, oh my good

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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