I really like giving twists to classic recipes (like this, this and this) and I thought with pumpkin spice season in full swing, that now would be the perfect time to upgrade the traditional snickerdoodle cookie. The pumpkin and seasonal spices in the cookie mix are perfect with the addition of smooth white chocolate and warm cinnamon sugar ... these cookies are hit in my book!
Snickerdoodle White Chocolate Chip Pumpkin Cookies
{yield: 24 cookies}
1 box Pillsbury Perfectly Pumpkin cookie mix
½ cup unsalted butter, melted and slightly cooled
1 egg
½ cup white chocolate chips
½ cup granulated sugar
½ tsp. ground cinnamon
Start by preheating your over to 375 degree. In a small bowl, mix together the granulated sugar and cinnamon and set aside. Then in a separate medium size bowl, combine the pumpkin cookie mix, melted butter and egg and mix until just combined.
Once combined, add in the white chocolate chips and mix into the dough.
Using a cookie scoop or spoon, measure out 2 tbsp. of dough and roll into a ball using the palm of your hands. Then roll the ball into the cinnamon sugar mixture and place on an ungreased baking sheet, about 2 inches apart from each other.
These cookies are amazing served warm from the oven, but you can create the same taste by zapping them in the microwave for 5-10 seconds ... that is if you have any left over. Enjoy!
1 comment
Made these soft batch chocolate chip cookies and everyone at home loved them. They turned out so good.
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