I have had a craving for snickerdoodle cookies for a while now but I really don’t have time to bake lots of cookies with Callen taking up most of my time. {He’s a little demanding sometimes} So I’ve been baking more cookie bars instead. When I created these, I was kind of scared thinking that it was going to come out flat and disastrous.  I was so happy they actually came out fluffy and when I tasted them I almost jumped around my kitchen with excitement. {I kind of did}

I have to say these will be a regular in our house from now on. It was easy to put together. The white chocolate chips fell to the bottom which it made it a little crunchy with the top so moist and fluffy.

We shared these with our Bible Fellowship Group and we were kind of glad that we had a low attendance that night. I know it’s selfish thinking but these are so good I had to hold myself back from eating more than one at a time. J is already asking me to bake these again. Which I’m thinking I might have to!

Enjoy!

 RECIPE UPDATED: 04/27/13

White Chocolate Chip Snickerdoodle Bars

Ingredients

2 1/2 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tablespoon + 1 tsp cinnamon, divided

1 stick + 2 tablespoons cold butter, cubed (updated)

1 1/2 cup + 1 tablespoon brown sugar, divided

1/2 cup white sugar

1 cup milk

1/2 cup sour cream

1 tsp vanilla extract

1 cup mini white chocolate chips

Instructions

Preheat oven to 350 degrees. Grease or spray a 9×13 inch pan with cooking spray or line with parchment paper and set aside.

In a large bowl, combine flours, baking powder, baking soda, salt and 2 tsp. of cinnamon.

In a medium bowl, beat on low speed, butter, 1 1/2 cups of brown sugar, 1/2 cup white sugar until creamy. Add sour cream, and vanilla extract. Slowly pour milk in while mixing.

Slowly add dry ingredients, mixing by hand until incorporated.

Fold in baking chips.

Spread batter evenly in the prepared baking pan.

In a small bowl, combine 1 tbsp of brown sugar and 2 tsp of cinnamon.

Sprinkle all over batter.

Bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool in pan before cutting and serving.

 

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