snickerdoodle cookie cups

Top mini Snickerdoodle Cookie Cups with silky smooth white chocolate ganache, a swirl of soft Dulce de Leche caramel, and a sprinkling of cinnamon. These soft and chewy cookies are easy enough to make tonight for dessert but look impressive enough to serve at a party.

Cookie cups don't have to be plain or ordinary. They can look as great as they taste!

I've had so much fun creating unique cookie cup recipes to share with you like Millionaire's Shortbread Cookie Cups and Lemon Bar Cookie Cups, that I just couldn't resist making these caramel snickerdoodle cookie cups to share with you.

This recipe is a fun twist on our popular Caramel Snickerdoodle Cookie Bars which have a soft and chewy snickerdoodle cookie layer topped with a thick layer of creamy Dulce de Leche, a layer of delicious white chocolate ganache, and a generous sprinkling of cinnamon.

They are some of the best cookies I've ever eaten and I knew they'd be great in cookie cup form too.

The snickerdoodle cookies are super easy to make using a mixing bowl and spoon. No mixer is needed.

Instead of creaming butter and brown sugar together, you'll mix melted butter with the sugar. It's super easy and it produces a nice chewy cookie.

The best part is that these cinnamon cookie cups sink in the middle as they bake. The concaved center is a perfect place for a dollop of white chocolate ganache.

Tips for making snickerdoodle cookie cups:

To make the snickerdoodle cookie dough, stir together melted butter and brown sugar, then add the egg and vanilla before adding in the flour, salt, baking powder, and cinnamon.

Scoop 1 tablespoon of cookie dough into a mini muffin pan. I like to use a small OXO cookie scoop. It is the perfect size to make cookie cups.

Use non-stick mini muffin tins but be sure to also grease them with no-stick baking spray. I prefer using baking spray with flour. It allows the cookies to release more easily.

Once the cookies have baked, allow them to cool for 15 minutes before turning the pan over and tapping the edge on the counter. Your cookies should fall right out of the pan.

How to make easy white chocolate ganache:

There are lots of methods for making chocolate ganache but this one is the easiest.

You simply combine white chocolate and heavy whipping cream in a small saucepan, set it over LOW heat on the stove, and allow it to heat until 75% of the white chocolate has melted. This should take about 2 minutes.

Then, remove the pan from the stove and let it rest, allowing the heat inside the pan to continue to melt the white chocolate.

After a few minutes, stir the white chocolate ganache until it is smooth and creamy.

DO NOT overheat the white chocolate or your ganache will be greasy. This is why it's important to remove the pan before all of the white chocolate melts.

snickerdoodle cookie cups toppings:

While the white chocolate ganache is warm, spoon it or pipe it into the center of each cookie cup leaving a border of snickerdoodle cookie showing. I poured the white chocolate ganache into a squeeze bottle fitted with a small round pastry tip. Then, I piped the ganache into a circle in the middle of each cookie. This made this step quick and easy.

Allow the white chocolate ganache to firm up a bit before adding the Dulce de Leche.

Dulce de Leche

If you have never used Dulce de Leche, it is caramelized sweetened condensed milk (soft thick caramel) that can be purchased in cans or jars. I typically use Nestle La Lechera Dulce de Leche. It comes in 13.4 ounce cans and is sold at my local grocery store. When you shop for it, be sure you get the La Lechera Dulce de Leche, not the La Lechera Sweetened Condensed Milk.

To make a pretty swirl of Dulce de Leche on your cookies, spoon the soft caramel into a pastry bag fitted with a large open star (1M) pastry tip. Hold the bag over the cookie, squeeze the bag and allow the caramel to begin flowing onto the cookie. Swirl the tip over the cookie, then stop squeezing and lift the bag away from the cookie.

For a finishing touch, sprinkle some cinnamon sugar over each cookie cup and drizzle on more of the white chocolate ganache.

These cookies look so pretty and the combination of buttery brown sugar, cinnamon, white chocolate, and caramel is incredible.

Let's bake Caramel Snickerdoodle Cookie Cups!

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Yield: 36

snickerdoodle cookie cups

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Top soft and chewy Snickerdoodle Cookie Cups with silky smooth white chocolate ganache, creamy Dulce de Leche caramel, and a sprinkling of cinnamon.

Prep Time 30 minutes

Cook Time 12 minutes

Additional Time 45 minutes

Total Time 1 hour 27 minutes

Ingredients

• SNICKERDOODLE COOKIE CUPS
• ½ cup butter, melted
• 1 cup packed brown sugar (208 grams)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 160 grams all-purpose flour (1 ¼ cups)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• WHITE CHOCOLATE GANACHE
• 8 ounces white chocolate chips (1 ⅓ cups)
• ¼ cup heavy whipping cream (60 grams)
• TOPPINGS
• 13.4 ounces Dulce de Leche
• 2 teaspoons sugar
• ¼ teaspoon cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease 36 mini muffin cups with non-stick baking spray.
3. Stir together the melted butter and brown sugar until well combined.
4. Mix in the egg and vanilla.
5. Whisk together the flour, baking powder, salt, and cinnamon and blend it together with the wet ingredients.
6. Scoop 1 tablespoon of cookie dough into each of the greased mini muffin cups.
7. Bake for 12-14 minutes until the edges of the cookies turn lightly golden brown and the tops of the cookies look set.
8. The cookies will sink slightly in the middle as they bake and cool.
9. 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.
10. Let the cookies cool completely.
11. Make the white chocolate ganache by combining the white chocolate and heavy whipping cream in a small saucepan set over LOW heat.
12. Stirring often, allow the white chocolate to begin melting.
13. Remove the pan from the heat when about 75% of the chocolate has melted. This should take about 2 minutes.
14. Let the pan sit for a few minutes to allow the heat to continue melting the white chocolate, then stir until creamy and smooth.
15. 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.
16. Reserve about a tablespoon of the white chocolate ganache to drizzle over the cookie cups later.
17. Spoon or pipe white chocolate ganache into the middle of the cookie cups.
18. Let the ganache cool and firm up before topping the snickerdoodle cookie cups with the Dulce de Leche.
19. 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.
20. Then, stir together the sugar and cinnamon and sprinkle it over top of the cookie cups.
21. 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 ¼ teaspoon of heavy whipping cream to thin it out.
22. Drizzle the white chocolate ganache over the top of the cookie cups.
23. Serve and enjoy!
    
    

Notes

Store these Snickerdoodle Cookie Cups in an airtight container for up to 5 days at room temperature.

If you'd like to freeze the cookies it's best to freeze the plain cookies and then top them with the ganache and caramel after you thaw them.

Measuring Ingredients
You will get the most accurate measurements if you use a kitchen scale and weigh ingredients, particularly flour. It is always best to measure flour using a scale when making cookie dough. We measure 128 grams of flour per cup. If you don't have a scale, spoon your flour into your measuring cups then level it off using a straight edge.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 106mgCarbohydrates: 23gFiber: 0gSugar: 18gProtein: 2g

HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.

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Beth Klosterboer

Hi, I'm Beth, a professional chocolatier & baker, cookbook author, and event planner. I share my fun food recipes at HungryHappenings.com, easy fudge recipes at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes to share with you here.

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