Ingredients
Scale
- White Chocolate Snickerdoodles
- 2 cups all-purpose flour
- 2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 cup white chocolate chips
- 1/4 cup sugar
- 4 tsps. cinnamon
- Milkshake
- 2 cups Vanilla ice cream
- 4 homemade cookies made with white chocolate chips
- 1 cup whole milk
- Whipped Cream Topping (aerosol can)
- Cinnamon sugar and white chocolate chips to garnish
Instructions
- Preheat oven to 350 F and grease two cookie sheets.
- For the cookies, sift together flour, cream of tartar and 1/4 tsp. salt.
- Using an electric mixer, beat together until well blended, softened butter and 1 1/2 cups sugar.
- Add and continue beating until well blended and smooth, 2 large eggs and white chocolate chips.
- Beat flour mixture into butter mixture until smoothly incorporated.
- Pull off pieces of dough and roll between the palms to form generous 1 inch balls.
- Combine cinnamon and sugar then roll cookies in the mixture.
- Space cookies about 2 inches apart on prepared sheets.
- Bake one pan at a time in upper 1/3 of the oven for roughly 10 minutes, or until cookies are light golden brown around the edges.
- Transfer sheets to wire racks and let stand until cookies firm up slightly, 1 to 2 minutes.
- Transfer cookies to wire racks and cool thoroughly.
- Once cooled thoroughly, prepare milkshakes.
- Combine 2 cups vanilla ice cream with 1 cup milk and 4 cookies.
- Blend until smooth.
- Pour milkshake into prepared glass.
- Top with whipped cream, cinnamon sugar and white chocolate chips.