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.


White Chocolate Filled Snickerdoodles

  • Author: Cookies & Cups


makes approx 24 cookies or 12 deep dish cookies


  • 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)


  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.


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.


80 Responses

  1. These look insanely delicious. I am a bit disappointed though that out of all the leftover Easter candy not one single bit of it is white chocolate. How could such a thing happen?

  2. YUM! I’m so glad you posted instructions for those of us who don’t own a muffin top pan (yet). Stupid question, but I’m curious: Where did you get those adorable dessert spoons I keep seeing??

  3. Veronica Miller

    Ok, You are a dangerous woman! I LOVE your reeses banana bread and the creamsicle cookies, and now you give me these! My mouth thanks you but my waistline does not. Keep the great ideas coming!

  4. OMG…I wish I could eat one of those cookies right now. They look fantastic. Sorry about your Yankee Stadium cake…glad to see you didn’t let it go to waste. 🙂 megan

  5. I made white chocolate snickerdoodles a few months ago. I was surprised that they were popular with folks as I just kind of made them on a whim but mine are more cookie like that yours…I love that your STUFFED these babies!

  6. Ahh yes, the deep dish snickerdoodle cookies I heard about long ago when I did my deep dish snickerdoodle cups. I learned from the master, I must say. And um, I am hungry and these look amazing. Also, I need a muffin top pan in my life SO bad.

  7. Sometimes I wonder if I try to bake crazy things just so that they will get messed up and I can sit at home and eat the scraps and pretend to feel sorry for myself. Hmmm.

    These are nothing less than amazing. For the record.

  8. These look absolutely amazing! The Snickerdoodle recipe I have is written on a 3 x 5 card in my 8th grade handwriting. I first made them in my 8th grade home- ec class. They are still one of my favorite cookies. Now I have a new way of trying them. thanks!

  9. You have a knack for making everything look so easy. I’ve made stuffed cookies a couple of times, but they never turned out quite right. Gotta go try these.

  10. SMiTy

    I love the fact that your cookie sheet looks as “used” as mine. I get embarrassed sometimes if someone comes to help me bake. I hope they realize my pans are very well seasoned.

  11. Jamie

    LOVE this. I cannot wait to try this out. Thank you for sharing an alternative to those who don’t own a muffin top pan. But the idea of baking them a muffin top pan is so tempting-I might need to go buy one soon.

    1. Beth Wadsworth

      You really do. I got one cheap at Walmart. It is Wilton brand and it was perfect! Definitely worth the investment.

  12. Beth Wadsworth

    OK. Lots of people saying these look delicious. I can verify that firsthand. I have been planning these for a couple of weeks now. I didn’t have a muffin top pan. I bought one for myself for Mother’s Day… I will have to say that it was a solid investment. Should I want to, I could sell these cookies for $5 each. Really. They are that big and that good. I won’t sell them. I smother my neighbors with them. They share their pool with us all summer long…and I feed them sweets (She looks like Tan Barbie for a reason. They don’t make a Barbie for me.) So my daughter and I are making these, and I take a break to read our summer program… Overweight kids in a Toothpick World. She brings me a chocolate already unwrapped. I eat it and smear a little on the pages. I feel like a sinner already. Unbelievably good. Really. Amazing. I sorta love you.

  13. Oh dear… Pinterest is going to kill me–it brought me here and I’ll blame it (not you) for the extra ten pounds I may put on making these. 😉

  14. Sonia

    Made these for the boyfriend and he loves them! Mixed it up with dark and white chocolate and they were delicious! thanks!!

  15. Briana

    I have never been great at doing homemade baked goods. I do have a box of snickerdoodle mix that I’ve been saving for a special occasion, could I still do this with a boxed mix? Also instead of candies what about using white chocolate chips? These look soooooo yummy I need to try them!

    1. shelly

      I am not sure if the white chips would melt as well as the candy, but it’s definitely worth a shot…also, the only problem that might happen with the boxed mix, is that they might end up flatter than my cookies, but since I’ve never tried it I am not entirely sure!

  16. 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.

  17. Marrett

    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! 🙂

  18. Emily

    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.

  19. Heather

    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! 😀

  20. Natacha

    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!! 🙂

  21. Jen

    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.

  22. 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!

    1. Shelly

      certian brands melt better than others… if you are using chips, I would stay away from Hershey’s brand. I always have good luck with Ghirardelli!

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