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
- Preheat oven to 350°
- 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.
- Whisk together flour, salt and cinnamon. Set aside.
- 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.
- Turn mixer to low and add you flour mixture until evenly mixed.
- Spread the dough into your prepared pan. It will be very sticky, so do your best.
- Bake for 12-15 minutes until golden and a toothpick comes out clean from the middle.
- Allow to cool completely in pan on a wire rack.
- While cookie is cooling prepare your ganache filling.
- Over a double boiler combine white chips and cream. Melt together stirring occasionally.
- 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.
- 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.
- Invert the pan onto a large cutting board.
- 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.
- 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.
- 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!