Not your average snickerdoodle, a bite into these cookies reveals a creamy white chocolate filling!
Happy Mother's Day to all the moms out there - whether you gave birth to your kid(s), adopted them, or are a stepmom, you are amazing and wonderful! Today's Sunday Supper event is MOTHER'S DAY MEAL hosted by Amy of My World Simplified and I went the sweets route, specifically white chocolate-filled snickerdoodles.
Snickerdoodles are one of my favorite kinds of cookies and I will never shy away at an opportunity to add chocolate to a dessert. I think they are a great cookie to have with a cup of coffee and that is something that typically happens when my husband's family comes over. All of us ladies grab a cup of coffee and sit around the table and gab. I also think cookies are a wonderful dessert to have because the portions are small (so guiltfree, right?!) and they keep well, so if you have leftovers (pbbt!!!), they don't have to be eaten the next day or anything.
I was so impressed with how easy this variation of snickerdoodles was but also how huge of a difference that little bit of creamy white chocolate made overall. I really loved them fresh from the oven while the chocolate is all melty and warm, but they are still so good when the chocolate sets a little.
What you need:
- 1/2 cup shortening
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 2 tsp. vanilla
- 1 1/2 cups granulated sugar
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 Tbsp. granulated sugar
- 24 white chocolate pieces (I used Ghirardelli white chocolate bars broken into pieces)
- Beat together shortening, butter, eggs, vanilla, and sugar together.
- In a separate bowl, mix flour, cream of tartar, baking soda, and salt together.
- Mix dry mixture into wet mixture until combined.
- Chill dough for 1 hour in the refrigerator.
- After dough has chilled, mix 2 Tbsp. sugar and cinnamon together in a small bowl.
- Scoop a tablespoon of dough and place a white chocolate piece on it and form the dough into a ball around it.
- Roll ball of dough in cinnamon sugar to coat it and place on a silicone mat or parchment paper-lined baking sheet. Repeat with remaining dough. Be sure to space the dough out at least 2 inches apart.
- Bake in a preheated 350 degree oven for 10 minutes or until edges are slightly golden.
- Let set on baking sheet for 3 minutes then remove to a wire rack to cool.
Check out these other Mother's Day Meal ideas below!
- Hot Fudge Ice Cream Cake by Pies and Plots
- Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
- Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
- White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
- White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes
- Double Pork Stuffed Pork Roast by Food Lust People Love
- Italian Stuffed Caprese Chicken by My World Simplified
- Japanese Chicken Curry by What Smells So Good?
- Lightened-Up Shrimp Scampi by My Savory Spoon
Sides and Salads
- Mom’s Easy Clam Dip by Cricket’s Confections
- Salmon and Capers Panzanella Salad by And She Cooks
- Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement
- Berry Chantilly Trifle by The Crumby Cupcake
- Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
- Lemon Cheesecake Stuffed Strawberries by Our Good Life
- Lemon Cooler by Cosmopolitan Cornbread
- Mom’s Southwest Georgia Pound Cake by Family Around The Table
- Strawberry Rhubarb Crisp by Caroline’s Cooking
- Strawberry-Rhubarb Compote by Wholistic Woman
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