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Brown Butter Snickerdoodles with White Chocolate


Ingredients

Cookies:

1 cup unsalted butter

1 cup unsalted butter

½ (8 ounce) package cream cheese, softened

½ (8 ounce) package cream cheese, softened

1 cup white sugar

1 cup white sugar

⅓ cup light brown sugar

⅓ cup light brown sugar

1 large egg

1 large egg

1 large egg yolk

1 large egg yolk

1 ½ teaspoons vanilla extract

1 ½ teaspoons vanilla extract

3 cups all-purpose flour

3 cups all-purpose flour

2 teaspoons cream of tartar

2 teaspoons cream of tartar

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking soda

¾ teaspoon salt

¾ teaspoon salt

4 (1 ounce) squares white chocolate, coarsely chopped

4 (1 ounce) squares white chocolate, coarsely chopped

Coating:

⅓ cup white sugar

⅓ cup white sugar

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground cinnamon

Directions

Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.

Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.

Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.

Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.

Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.

Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.

Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.

Whisk sugar and cinnamon for coating together in a shallow dish.

Whisk sugar and cinnamon for coating together in a shallow dish.

Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.

Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.

Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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