White Chocolate Ganache Filled Snickerdoodle Bars

White Chocolate Ganache Filled Brown Sugar Snickerdoodle Bars | Cookies and Cups

My husband had to go on a business trip.

He got to go to Spain…his hotel was on the beach…and the temperatures there were in the low 80’s.

Tough stinkin’ life.


Meanwhile I held down the fort.

My girlfriends and I were talking though…when husbands go out of town, they pack, they kiss the family goodbye and they head out…


When the mom leaves for a trip, heck, for even an afternoon…the amount of preparation is insanity…

Pack school lunches, your child doesn’t like tuna…REMEMBER?  Bus at 8:00, please dress in matching clothes, homework, sports practices, VEGETABLES WITH DINNER…

When dad leaves, no notes left, no clothes laid out Garanimals-style, no teeth-brushing reminders…

How freeing must THAT be?


So yeah, he went to Spain and life didn’t change all that much.

Except for the fact that we all missed him.


And of course upon his return I decided to make him a treat…combining 2 of his favorites:

White Chocolate and Snickerdoodles.

I know, I’m the best.


White Chocolate Ganache filled Snickerdoodle Bars.

White Chocolate Ganache Filled Brown Sugar Snickerdoodle Bars | Cookies and Cups

These are super impressive, and equally delicious.

And hello, brown sugar snickerdoodle?  YESSSSSS.


Start with your cinnamon…

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Whisk your dry ingredients all together and set aside…

 photo IMG_9264_zpsa64d4ca1.jpgMake the batter with all the usual suspects: butter, eggs, vanilla…adding in your dry ingredients last.

Line and grease a jelly roll pan and plop the batter in the pan…

 photo IMG_9266_zps1f5ba344.jpgSpread the batter into the pan…it’ll be sticky, so do your best!

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Bake that and let it cool completely in the pan.


Meanwhile go ahead and make your white chocolate ganache.

Melt some white chocolate chips with a little heavy cream…

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Once it’s melted set it aside to cool for an hour-ish…

It will need to be a spreadable consistency, but not too loose.

 photo IMG_9284_zps7921de4b.jpg

Loosen your cookie from the pan by running a knife around the edges…

 photo IMG_9280_zpsf1755e27.jpgAnd invert it onto a large cutting board.

Cut the cookie in half with a sharp spatula or sharp knife…

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I even cut off the edges, because I’m OCD and wanted all my bars to look equally pretty.

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Spread the white chocolate to about 1/2 inch from the edge of one half of the cookie…

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And place the other half on top.

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Cover and let that chill for a while until the ganache is completely set…and then cut into bars!White Chocolate Ganache Filled Brown Sugar Snickerdoodle Bars | Cookies and Cups


White Chocolate Ganache Filled Snickerdoodle Bars


Makes approx 24 bars



  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup butter, room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 tsp vanilla


  • 2 cups white chocolate chips
  • 1/2 cup heavy cream


  1. Preheat oven to 350°
  2. Butter a 10×15″ jelly roll pan (baking sheet with sides), then line the bottom of the pan with parchment and then butter the paper and dust with flour. This is very important so the cookie doesn’t stick…trust me. Set aside.
  3. Whisk together flour, salt and cinnamon. Set aside.
  4. In the bowl of your stand mixer cream the butter and brown sugar together for 3 minutes until light and fluffy. Add in eggs and vanilla and stir until incorporated and smooth.
  5. Turn mixer to low and add you flour mixture until evenly mixed.
  6. Spread the dough into your prepared pan. It will be very sticky, so do your best.
  7. Bake for 12-15 minutes until golden and a toothpick comes out clean from the middle.
  8. Allow to cool completely in pan on a wire rack.
  9. While cookie is cooling prepare your ganache filling.
  10. Over a double boiler combine white chips and cream. Melt together stirring occasionally.
  11. Once just melted, transfer bowl to a wire rack to cool for about an hour. You want a spreadable consistency, not too loose, not too stiff.
  12. When everything is cooled run a knife around the edges of the cookie pan, loosening the cookie. You might even need to run a spatula under the cookie at the edges.
  13. Invert the pan onto a large cutting board.
  14. With a sharp spatula or knife cut the cookie in half. I even cut the edges off the cookie, so all the bars would be equally pretty.
  15. Spread the cooled ganache onto one of the cookie halves, spreading to about 1/2 inch from the edge. Place the other cookie half on top. Chill for at least an hour, until ganache is completely set.
  16. Cut into squares.


cover and store airtight for up to 3 days.

You could also sprinkle cinnamon sugar all over the top of the cookie before baking to get that rolled sugar look of a snickerdoodle!

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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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53 Responses
  1. Oh my! I’ll eat the edges. These are beautiful and sound delish! My first experience with Snickerdoodles was way back in the early days of my marriage. Whatever I did wrong they were totally mush. My husband made them again and they were perecty delicious. So I swore off Snickerdoodles. I think I’ll have to make these.

    We’re having a party at Tumbleweed Contessa and these would be a great hit. Hope you can share them with us. http://www.tumbleweedcontessa.com/blog


  2. I’m actually not sure I would have been nice enough to make these upon my husband’s return if he left me for spain. I mean sure, he came back…but do I really want to reward such behavior. Hmm.

    Either way I’m glad you made them because now I get to make them and eat them!

  3. elizabeth

    Those look so beautiful!!!! And you are spot on with all that we have to do if we leave for even an afternoon. Goodness what a difference.

  4. Heather

    Do you know if you have to use heavy cream, or does anything else like half and half work at all? These look amazing- I’d like to take them to a pot luck next weekend!

  5. I only eat white chocolate (gasp) I know! And snickerdoodles…????!!!! Hello! Are a complete favorite of my! So, you are spot on with this genius recipe! If I was your neighbor and I knew you made these for your husband that has been gone for months I wouldn’t care, I would steal them and i wouldn’t feel bad….maybe a little?….nah, never mind!

  6. Your husband and I totally have the same taste in food. Meaning…these look like something that was beamed down from Heaven.

    Also, men are so free. What does that feel like? We will never know.



  7. yep, you hit it on the head. never a note or a direction left behind when the men go out of town. I even have to leave notes to remember to feed the dog. Totally lame they are.
    Love the bars!!!!

  8. Having a husband that travels weekly and having just went on my first blog conference trip, I can relate. OMG the preparation. He packs a suitcase and leaves. Meanwhile I had to leave him notes to remember to actually do homework and pack lunch. Otherwise she would have gone to school half dressed with crackers. Kinda funny! These bars are seriously awesome!

  9. you are the best! Seriously, you husband is lucky! He gets home from an awesome trip like that AND he gets these bars!
    They are beautiful and man they sound so good!

  10. Omg. Seriously. I don’t think people are saying ‘omg’ anymore, but these bars warrant an OMG.
    These are my 2 favorite things! It’s like you read my mind 😉

    Yes, when husbands go out of town, meh. When I go out of town, holy crap, laundry must be pre-done & dinners must be pre-cooked. Must be nice to be a boy!

  11. They’re gorgeous! White choc and snickerdoodles are two huge faves of mine! I have a white choc snickerdoodles cookie recipe and lots of buttery, brown sugar-based cookies. And white choc..yes, please! They look incredible, Shelly! If I could go to Spain and come home to these, I’d be living THE LIFE! 🙂 Pinned!

  12. Loren

    shelly, these look amazing! actually, to be honest, i’m not a huge snickerdoodle person, but i’m going to take the white choc ganache idea and use it for other cookie bars. thanks! you rock, as always.

  13. How cute are these?!
    Oh, and yes, the going out of town thing totally blows my mind. I went out of town a couple weeks ago. Had two dinners prepped and ready (with VEGGIES) for him in the fridge, directions on how to make additional meals, breakfast items stocked up, everything taken care of, notes everywhere…
    He leaves on a business trip, just gets to walk out the door. No worries hun, I’ll go buy the dog food and lug it up two flights of stairs because I know we forgot to get that while you were still here… Hummm…
    Yup, I’ll be making his favorite treats for his return too 🙂 funny how that works.

  14. Truth. Was just thinking about it as I have a couple conferences this year and the planning and scheduling I need to do BEFORE I go. UGH. I wish he made ME these bars when i got home! LOVE snickerdoodles AND white chocolate!

  15. these look amazing. such a genius idea… and sooo yummy! i love how few ingredients these require, too – i think i might bake a batch this afternoon! 🙂

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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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