The softest snickerdoodles stuffed with white chocolate chips, peanut butter chips, and White Chocolate Reeses Peanut Butter Cups!
I really don’t know anyone who isn’t at least a little obsessed with Reese’s Peanut Butter Cups. The fact that they’ve been around for so many years, and yet their popularity still hasn’t waned, I’m guessing they’ll be around into the year 3000. At the LEAST. If not, then I’m glad I’ll be long gone by that time. I don’t think I ever want to live in a world where Reese’s Peanut Butter Cups don’t exist. Would you??
What’s crazy is the fact that these addictively peanut buttery cups of numminess have been around now for an astonishing 90 flippin’ years! Can you believe that?? However, it’s even crazier to me that it wasn’t until more recently that the company finally introduced White Chocolate Reese’s Cups. THANK YOU, GODESS.
While the milk chocolate variety is always gonna be a classic, I’m a fanatic when it comes to ANYthing white chocolate. So when my candy dealer (yes, I actually have a candy dealer) introduced me to this godsend of a treat, I was hooked. And since a food blogger’s mind is never quiet when it comes to dessert ideas, my brain immediately went into brainstorming mode.
This week, I was feeling cookies. But what kind? Peanut butter cookies would be the obvious choice, but I didn’t want the peanut butter from the cookie to outshine the already amazing peanut butteriness of the Reese’s Cups. They needed to stand out, not blend in.
Then it hit me….SNICKERDOODLES!!!
Yes, of course!! If there’s one flavor friendship that I can never get enough of, it’s that cinnamon sugar-peanut butter combo. I’m not sure why it is, but cinnamon and peanut butter just belong together. And I don’t think you’ll find a better support for this argument than these cookies right here.
Not to toot my own horn or anything (for the baJillianth time), but I have yet to come across a snickerdoodle that’s as soft and chewy as mine bake up to be. It’s one of the very reasons why I’ve created so many different variations from the same recipe. From my Eggnog Snickerdoodles to my S’more Snickerdoodle Bars, my snickerdoodle recipe has never let me down, so I knew these cookies would be nothing but heavenly.
I will say that the key to baking up such soft and puffy cookies is to chill dat dough! Chilling the dough prevents these cookies from spreading too quickly as they bake in the oven, creating thicker and softer cookies. Because no one likes to bite into a hockey puck of a cookie, no matter how much cinnamon-sugar it’s coated in.
This dough also tends to be on the stickier side, thus making it even more crucial to chill the dough for at least a couple of hours before baking. The dough will be much easier to roll between your hands when cold. Trust me.
Tip: I’ve even kept the dough in the freezer in between baking batches to ensure that the dough is nice and cold before popping it in the oven.
While these snickerdoodles are just dandy on their own, the White Chocolate Reese’s Cups definitely give these cookies that “wow” factor. Adding the white chocolate chips and peanut butter chips seemed like a no-brainer. I mean, if you’re gonna load these cookies up with chopped Reese’s Cups, you might as well stir in “a few” extra chips, right?
Seriously, cinnamon and peanut butter are one of the most underrated pairings. So do yourself a favor, and celebrate the phenominality (so totally not a word, I know) of this amazing combo today. MAKE THESE COOKIES!!!
White Chocolate Reese's Snickerdoodles
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg
- ⅓ cup milk
- ½ teaspoon vanilla
- ½ cup peanut butter chips
- ½ cup white chocolate chips
- 6 ounces Reese's white chocolate peanut butter cups chopped
For Rolling:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1-2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the milk and vanilla and beat on medium-high speed until light and fluffy. (Don't worry, it's normal for the mixture to appear curdled at this point.) Add the flour mixture and beat on low just until combined, about 1 minute. Remove bowl from mixer and stir in the peanut butter chips, white chocolate chips, and chopped Reeses by hand.
- Form dough into a flat disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.
- Preheat oven to 375ºF and line a baking sheet with parchment paper or spray with nonstick cooking spray. In a small bowl, combine the sugar and cinnamon.
- Using your hands or a small cookie scoop, form dough into 1-inch balls, roll in the cinnamon sugar, then place on the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
2 comments
Jillian, I glanced down at your Instagram photo of you and your “manbun,” and I thought, “Aww, she’s so pretty. It doesn’t matter what angle or hairdo she poses with, that girl should be on the cover of a magazine.” Then I clicked on your Instagram caption, and I had to laugh at your “chest hair.” You are too funny. Do you really think that is going to detract from your beautiful face? You might as well draw some facial hair too, but I still would say, “dang, that girl is so lucky!” Lovin’ the PB and White Chocolate Chip cookies. Yum!
Amanda, thank you so much for your always sweet and incredibly kind comments. The positivity I receive from you is SO appreciated, and I am completely humbled. Facial hair, that’s what I was missing!! Haha, it definitely would’ve added to the character I was aiming for. Maybe next time 😉 Again, thank you so much for taking the time to brighten my day (more like week) with your encouraging comments. It means the world to me 🙂