White Chocolate Apple Snickerdoodles


½ cup unsalted butter-melted

¼ cup brown sugar

½ cup granulated sugar

1 teaspoon vanilla

1 small apple- peeled and shredded

1 ½ cup flour

¼ teaspoon baking soda

¼ teaspoon salt

2 teaspoons cinnamon

3.5 oz white chocolate chopped into small chunks

White chocolate chips for decoration

For Coating:

½ cup granulated sugar

1 teaspoon cinnamon


  1. In a bowl, stir together dry ingredients; flour, baking soda, baking powder, salt and 2 tsp. cinnamon, set aside.
  2. In medium bowl, whisk together melted butter, brown sugar, ½ cup granulated sugar and vanilla, until no lumps remain. Fold in shredded apple, stir until evenly combined.
  3. Add flour mixture and stir well with a spoon or spatula until all well combined.
  4. Fold in white chocolate chunks and chill the dough at least 30 minutes. YOU MUST CHILL THE DOUGH!
  5. Preheat oven to 350F, line two baking sheets with parchment paper and set aside.
  6. In a small bowl, stir together ½ cup granulated sugar and 1 teaspoon cinnamon.
  7. Roll 1 ½ tablespoon of cookie dough into the ball, then roll into cinnamon sugar mixture to coat each ball well, and arrange onto baking sheet leaving 2-3 inch spaces between.
  8. Slightly flatten each cookie ball and bake for 8-10 minutes. The cookies will spread but still look uncooked and will be very soft to touch, but don’t dry them out. They will become crispy on the outside as they cool.
  9. Remove them from the oven immediately, press a few white chocolate chips into the tops of warm cookies. The chips will melt and stick to the cookie. Cool for 5-10 minutes on baking sheet, then transfer to wire rack to cool completely.


Recipe Credit: omgchocolatedesserts.com


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