My super soft snickerdoodles recipe is consistently one of the most popular posts on this blog…and it’s one of the most requested recipes that friends ask me to make as well. After seeing a recipe for brown butter snickerdoodles on the Two Peas and Their Pod blog, I knew I needed to try putting a new twist on my own recipe.
So here I am – using brown butter in a pudding cookie. What the heck is brown butter you ask? It’s simply butter that is melted on your stovetop just until it turns brown. The milk solids begin to cook and bring out a richer more nutty flavor. It’s really quite easy but if it freaks you out a little bit, Simply Recipes has this great tutorial on how to brown butter.
In addition to the brown butter, I amped up the cinnamon flavor by adding a bag of Hershey’s cinnamon chips…just like I did in my original recipe. I see these more often in the grocery stores during the holidays so I usually grab a few bags since I can’t reliably find them during the rest of the year. If you happen to be finding this post after the holidays and you’re having trouble finding cinnamon chips, you can usually order them on Amazon.
Lord have mercy! My original snickerdoodles are really good…and it’s a fantastic “everyday” kind of recipe. Think of these brown butter cinnamon chip snickerdoodles as their more glamourous cousin. If you have a little more time on your hands to do the brown butter and track down some cinnamon chips, it is well worth it.
Brown Butter Cinnamon Chip Snickerdoodles
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, browned (see a tutorial here)
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 pkg. Hershey’s cinnamon chips
Preheat oven to 350°.
Combine the flour, baking soda, and cinnamon. Set aside.
Make your brown butter and set aside to cool.
In a large bowl, cream together the brown butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the cinnamon chips.
Cover and chill the dough until firm (preferably overnight).
Using your hands, take rounded spoonfuls and roll the dough into balls. Drop the balls into a shallow bowl filled with sugar until they are coated.
Place onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.