Loaded Snickerdoodles

These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.

Ingredients

For the Cookies

1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 large eggs, room temperature
1/2 tsp. kosher salt
1 tsp. baking powder
1 tbs. ground cinnamon
3/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 1/4 c. all-purpose flour
1/2 c. white chocolate chips
1/4 c. toffee bits

For the Sugar Coating

1/4 c. granulated sugar
1/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 tbs. ground cinnamon

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.

In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.

Chocolate Chunkies

These cookies are loaded with goodies: brown butter, three kinds of chocolate, toffee, and tart dried cherries.

Ingredients

1/2 c. salted butter, browned
1/2 c. dark brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tbs. milk powder
1 tsp. kosher salt
1 tsp. baking soda
2 c. all-purpose flour
1/2 c. toffee bits
1/2 c. tart dried cherries
3/4 c. milk chocolate, chopped
3/4 c. dark chocolate, chopped
1/4 c. white chocolate, chopped

Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough

Ingredients

In a pan over medium heat, melt the butter, stirring frequently as the butter begins to brown. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and dark brown sugar together. Scrape the bowl, then add the eggs and vanilla extract and mix to combine.

In a bowl, sift together the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl well after each addition. Fold in the toffee, cherries, and chocolate.

Scoop the dough onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the edges.

White Chocolate Brownies

These are sweet and gooey

Ingredients

8 oz. white chocolate, chopped
1 1/2 sticks butter, salted
2 large eggs, room temperature
1 large egg yolk, room temperature
1 1/4 c. granulated sugar
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
3 tbs. milk powder, toasted
1 tsp. kosher salt
1/2 c. white chocolate chips

Yields Approximately 24 bars

For Toasted Milk Powder

In a microwave-safe container, heat the milk powder in 30-60 second bursts, stirring frequently to prevent hotspots. The milk powder will start to brown as it heats. This process takes about ten minutes, depending on the microwave and how much you toast the milk powder. For these brownies, I toasted it to a light blond color. Allow milk powder to cool before using.

Preheat the oven to 350 degrees Fahrenheit. In a microwave-safe container, melt the butter and 8 oz. of white chocolate in 30 second bursts until chocolate is melted. Set mixture aside to cool.

Beat the sugar, eggs, and egg yolk together until mixture is frothy. Add the vanilla extract and cooled chocolate mixture and beat to combine. In a bowl, sift together the flour, milk powder, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the white chocolate chips.

Pour the mixture into a 9×13 baking pan lined with a greased piece of parchment paper. Bake for 45-50 minutes or until the brownies are firm to the touch and an inserted toothpick comes out clean. The white chocolate makes these behave differently from a regular brownie, so they may need more time to bake depending on the oven.