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.
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.