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snickerdoodle cookie cups Recipe

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This recipe for snickerdoodle cookie cups is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SNICKERDOODLE COOKIE CUPS
1/2 cup butter, melted
1 cup packed brown sugar (208 grams)
1 large egg
1 teaspoon pure vanilla extract
160 grams all-purpose flour (1 1/4 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

WHITE CHOCOLATE GANACHE
8 ounces white chocolate chips (1 1/3 cups)
1/4 cup heavy whipping cream (60 grams)

TOPPINGS
13.4 ounces Dulce de Leche
2 teaspoons sugar
1/4 teaspoon cinnamon
Directions:
Directions:
Preheat your oven to 350 degrees Fahrenheit.

Grease 36 mini muffin cups with non-stick baking spray.

Stir together the melted butter and brown sugar until well combined.

Mix in the egg and vanilla.

Whisk together the flour, baking powder, salt, and cinnamon and blend it together with the wet ingredients.

Scoop 1 tablespoon of cookie dough into each of the greased mini muffin cups.

Bake for 12-14 minutes until the edges of the cookies turn lightly golden brown and the tops of the cookies look set.

The cookies will sink slightly in the middle as they bake and cool.

Allow the cookies to cool for 15 minutes, then turn the pan upside down and tap the edge on the counter allowing the cookies to fall out.

Let the cookies cool completely.

Make the white chocolate ganache by combining the white chocolate and heavy whipping cream in a small saucepan set over LOW heat.

Stirring often, allow the white chocolate to begin melting.

Remove the pan from the heat when about 75% of the chocolate has melted. This should take about 2 minutes.

Let the pan sit for a few minutes to allow the heat to continue melting the white chocolate, then stir until creamy and smooth.

If you overheat the white chocolate, the ganache will be greasy so be sure to remove the pan from the heat before all of the white chocolate melts.

Reserve about a tablespoon of the white chocolate ganache to drizzle over the cookie cups later.

Spoon or pipe white chocolate ganache into the middle of the cookie cups.

Let the ganache cool and firm up before topping the snickerdoodle cookie cups with the Dulce de Leche.

Spoon the Dulce de Leche into a pastry bag fitted with a large open star (1M) pastry tip.

Pipe a swirl of the soft caramel in the center of each cookie cup.

Then, stir together the sugar and cinnamon and sprinkle it over top of the cookie cups.

Re-heat the reserved white chocolate ganache in the saucepan over low heat just until it's thin enough to drizzle. If needed, you can stir in 1/4 teaspoon of heavy whipping cream to thin it out.

Drizzle the white chocolate ganache over the top of the cookie cups.

Serve and enjoy!

 

 

 

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