Brown Butter Snickerdoodles with White Chocolate

Ingredients

• 1 cup unsalted butter
• 0.5 packages cream cheese , 8 ounce
• 1 cup white sugar
• 0.33 cups light brown sugar
• 1 large egg
• 1 large egg yolk
• 1.5 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1.5 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 0.75 teaspoons salt
• 4 squaress white chocolate , 1 ounce

Instructions

1. 1

   Melt butter for cookies in a saucepan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl.

2. 2

   Place in the refrigerator until butter resolidifies but is still soft, 1 1/2 to 2 hours.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

4. 4

   Remove brown butter from the refrigerator and place in a large mixing bowl. Add cream cheese and beat with an electric mixer until fluffy, about 5 minutes. Add white and brown sugars; beat until combined and fluffy, 3 to 4 minutes more. Mix in egg, egg yolk, and vanilla extract at medium speed until incorporated.

5. 5

   Whisk flour, cream of tartar, cinnamon, baking soda, and salt together in a separate bowl. Gradually add flour mixture to the butter mixture, beating until just combined, and adding chocolate in with the last bit of flour.

6. 6

   Whisk sugar and cinnamon for coating together in a shallow dish.

7. 7

   Scoop cookie dough into 1 1/2- to 2-tablespoon portions and roll each into a ball. Roll each ball in the coating and arrange 3 inches apart on the prepared baking sheet.

8. 8

   Bake in the preheated oven until set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.