Cinn-ful Snickerdoodle Surprise Cookie

Last fall on a trip to Maine I patrolled all of the grocery stores to find things new and delicious. My focus quickly moved to baking chips... of every type.  I stumbled across a cinnamon flavoured one and promptly purchased a bag without a clue on what kind of recipe I could use them.

Wait... Snickerdoodles have cinnamon and sugar. After a good dig in my baking cupboard I found some white chocolate.

Let's see what happens next...

Things You Need (Otherwise Known as Ingredients and Supplies)

1/2 cup Butter, softened
1 Tbsp Canola Oil
1/2 cup White Sugar
1/2 cup Brown Sugar

1 Egg
1/2 tsp Vanilla extract

3/4 tsp Cinnamon
1 Tbsp Corn Starch
3 Tbsp Vanilla Pudding mix
1/2 tsp Kosher Salt
1/2 tsp Baking Soda

1 & 1/4 cup Flour, sifted

1 cup Cinnamon chips
1 cup White Chocolate chips (or chopped white chocolate)

Cookie Sheets
Non-Stick Spray

Things You Do (Otherwise Known as Directions)

Cream Butter, Canola Oil, White and Brown Sugar until light and fluffy.
Add egg and vanilla and beat well.

Add cinnamon, corn starch, vanilla pudding, salt and baking soda. Mix in completely.

Slowly add the flour (1/2 cup, 1/2 cup, 1/4 cup) mixing after each. Do not beat too much, just until the flour is incorporated.

Add both types of chips.

Cover and refrigerate for 1 hour.

Preheat oven to 350F. 

Drop teaspoon or medium scoops of cookie dough on the baking pans.

Put in the oven for 8-10 minutes until edges are golden brown.

Remove from oven and let sit on pans for 2 minutes.

After the 2 minute mark, move to cookie racks to continue cooling.

These cookies have a fantastic cinnamon sugar taste and a nice chewy texture.


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