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White Chocolate Snickerdoodles Dipped with Toffee

Snickerdoodles are a holiday staple! Make white chocolate snickerdoodles that are easy to make and perfect for a cookie exchange. This delicious recipe is also sprinkled with toffee.

White Chocolate Snickerdoodles Dipped with Toffee

Once November hits, I feel like everything I bake needs cinnamon as a main ingredient. Something about it feels so cozy to me and gets my excitement for the holidays charged up! I love it in every Christmas dessert.

One of my favorite cinnamon recipes are Snickerdoodles, which are a holiday staple, but today I am sharing a way you can take the classic cookie exchange recipe to the next level by adding a little white chocolate and toffee.

This is not your momma’s Snickerdoodle recipe, unless your mom makes super awesome elevated doodles that are kind of mind-blowing, then they ARE your mom’s snickerdoodles. Here’s what you’re going to need for this unique cookie recipe.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

White Chocolate Dip

  • 16 oz. White Melting Chocolate
  • Toffee bits

Tips and Tricks for This Recipe:

  • Don’t skip chilling the dough. Sometimes it’s a drag to wait but it keeps the cookies from spreading and enhances the flavor.
  • Cold ingredients should be at room temperature (egg, butter) but don’t leave them out too long. You don’t want the butter melted at all. It should be soft.
  • Creaming the butter and sugar together separately makes sure they really incorporate before adding to other ingredients. It prevents over mixing because you can’t overbeat the butter and sugar!
  • Let your pan cool between batches of cookies (it helps to have two pans in rotation). This keeps the cookies from spreading a lot.
  • swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
  • Check the cookies regularly through the baking process and go by how they look versus the time on the recipe. Just because everyone’s ovens are different. The edges should be set and golden brown.
White chocolate snickerdoodles with toffee on a cooling rack

Can you smell the cinnamon goodness through your screen? They are SO delicious. The white chocolate adds the perfect sweet creaminess and the toffee adds just the right amount of crunch. Trust me, these babies are going to be at the front of your recipe box all winter long.

White chocolate snickerdoodle on a white plate in front of a mason jar filled with milk

What is on your list of holiday baking must-makes? I’d love to hear your favorite recipes! And be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls.

Yield: 24 cookies

White Chocolate Snickerdoodles

White chocolate snickerdoodles with toffee on a cooling rack

Snickerdoodles are a holiday staple! Here's a way you can take the classic recipe to the next level by adding a little white chocolate and toffee.

Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

For the Cookies

  • 1/2 cup butter, (softened)
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

Topping

  • 2 T granulated sugar
  • 1 teaspoon cinnamon

White Chocolate Dip

  • 16 oz white melting chocolate
  • 1 cup toffee bits

Instructions

  1. In a large bowl, cream butter and sugars at high speed. Add egg, vanilla, and beat until smooth.
  2. In another bowl, combine flour, salt, baking soda, and cream of tartar.
  3. Pour dry ingredients into the wet ingredients slowly into the stand mixer going on low. Mix until just combined. Do not overmix.
  4. Let the dough rest 30-60 minutes in fridge.
  5. Preheat oven to 350° and line a cookie sheet with parchment paper.
  6. In a small bowl, combine the sugar and cinnamon to make the topping.
  7. Take about 2 1/2 tablespoons of dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet. Repeat.
  8. Bake cookies 10-12 minutes. Remove from the oven and let cool for a few minutes. Move to a wire rack.Snickerdoodle cookies cooling on a cookie rack
  9. While cookies are cooling, melt the white chocolate according to package directions.
  10. Dip cookies halfway into chocolate and place on a parchment paper-lined cookie sheet to solidify.Dipping a snickerdoodle cookie into white chocolate
  11. Sprinkle immediately with toffee bits and allow to harden completely.Toffee sprinkled onto white chocolate snickerdoodles

Notes

These cookies are good for up to five days at room temperature, and a little bit longer in the fridge. You can freeze them for up to two months.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie

Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 111mgCarbohydrates: 31gFiber: 1gSugar: 24gProtein: 3g

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If you like this cookie recipe, check out some other faves here on the blog:

Paige

Monday 9th of November 2015

These cookies look amazing! I need them in my life asap!

Paige https://www.thehappyflammily.com/

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