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White Chocolate Filled Snickerdoodles

  • Author: Cookies & Cups

Description

makes approx 24 cookies or 12 deep dish cookies


Ingredients

Scale
  • 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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