White Chocolate Snickerdoodle Pizza Cookies are slightly crisp and chewy at the edges, ooey and gooey in the middle, with a crunchy layer of cinnamon sugar on top. SO dang good.
There’s nothing like the sheer terror that washes over you when you’re at home, alone, on the computer in complete silence, when a man’s voice suddenly starts booming. This just happened to me and like an idiot in one of those scary movies, I ran towards the voice. Turns out my puppy had sat on the television remote and his butt somehow happened to hit the “on” button. Chewie can really be a little rascal sometimes. I’ve been filming a few food videos this past week and it’s only when I turn the camera on that Chewie gets jealous and tries to get in the video. Yet, when I try to take a photo or video of him being cute, he suddenly wants nothing to do with it. I don’t know what his deal is, he’s got issues. But I can never be mad at his cute little face for more than 5 minutes.
What do your dogs or cats or other pets do that drive you crazy or make you laugh?
Sometimes I feel bad that Chewie can’t enjoy the pleasures of food like we humans can. He’ll never know just how scrumptious a pizza cookie is. This particular recipe is a tasty spin on the classic snickerdoodle cookie that you have to try!
I used the Lodge 14-ounce mini cast iron servers* for these pizza cookies.
Taste: Like snickerdoodles on steroids. White chocolate and ice cream really take these babies to a whole new level.
Texture: Sightly crisp and chewy at the edges, ooey and gooey in the middle, with a crunchy layer of cinnamon sugar on top.
Ease: Very easy. You can make the dough ahead of time and bake these off when you’re ready to serve.
Appearance: Everything looks tasty with a scoop of ice cream on top.
Pros: Fun twist on cookies.
Would I make this again? Yes! There are so many variations with pizza cookies… I may be addicted.
How to make White Chocolate Snickerdoodle Pizza Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon milk
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 teaspoon ground cinnamon
Vanilla ice cream, for serving
Preheat the oven to 400 degrees F. Spray three 6-inch pie plates or cast iron servers with nonstick cooking spray.
In a medium bowl whisk the flour, baking powder, baking soda, and salt to combine.
In a large bowl, use an electric mixer to beat the butter, and 3/4 cup of the sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. On low speed slowly add the flour mixture and beat until incorporated. Fold in the white chocolate chips.
Combine the remaining 2 tablespoons of sugar with the cinnamon in a shallow dish.
Press the dough into the prepared pie plates. Sprinkle with the cinnamon sugar. Bake for about 15 minutes, or until the edges are slightly browned but the inside is still gooey, or until desired doneness.
Let cool for five minutes before serving with vanilla ice cream.
Recipe by Tessa of Handle the Heat
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