White Chocolate Sweet Doodles

While I prepare for my favorite time of year (Baking Season), I always get too much ingredients from the grocery store. I will buy all of the chocolate chips, different kind of seasonings, pumpkin puree, flours, sugars, and things I have never baked with before. Sometimes, I will even come home and go,“Well, I have no idea what I can do with this, but hey… I’ll figure something out.” Then, I’ll grab my laptop, KitchenAid Mixer, and start my oven… let the magic begin. 

So, after baking many of the ingredients, I’ll always find a few that I missed. I think and wonder how can I make these ingredients shine and be unique. Last week, I was ready to bake and had white chocolate chips and instantly thought of White Chocolate Chip Macadamia Nut Cookies, but I wanted something new and different. I instantly thought, about Pinterest. It is amazing to see how many different recipes are out there and make something your own.

After starting my Pinterest, I researched and researched for a while before finding a recipe to try. I then came upon a recipe called “White Chocolate Snickerdoodles”.

Suddenly, my stomach started to growl and my mouth started to water. I knew I had to try it and make it with a MMM Living twist.

From my kitchen to yours, I bring you……..


White Chocolate Sweet Doodles

 (recipe adapted by:


  • 1 cup butter
  • 1 1/2 brown sugar
  • 2 eggs
  • 2 3/4 cups of wheat flour
  • 2 tsp of vinegar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 cups white chocolate chips
  • 1/4 cup white sugar
  • 1/4 cup of cinnamon


1) Preheat oven to 350F.

2) Remove butter from fridge and let it soften, just a bit. Once the butter has softened, place the butter and brown sugar in mixer. Mix on high for a few minutes. You want to make sure mixture is creamy and well mixed.

3) Carefully crack eggs into mixture, pour vanilla, salt, baking soda, and vinegar and mix on medium speed. Mix until mixtures all have mixed well and remain creamy.

4) Lightly pour flour into creamy mixture and mix again until the mixture becomes more dough like.

5) Slowly, pour small groups of the chocolate chip cookies and mix after each pour. You want to make sure the white chocolate chips are equally spread through the mixture and not to over work the mixer.

6) After all of the chocolate chips have been mixed and the dough has been formed, grab a bowl and fill with white sugar and cinnamon. Mix.

7) Grab your cookie sheet, and cover with parchment paper.

8) Place cookie bowl and sugary cinnamon bowl next to the prepared cookie sheet and let’s form some cookies.

9) Depending on the size of your cookies, ( I always make bigger cookies) lightly form the mixture into your hand (like a ball) and roll in the mixture. Once coated, place cookie on cookie sheet.  Please leave dough in ball state. Once cooked the ball will flatten. **Let the ball be a loose ball not tight, this will help when baking.**

10) Repeat until the dough has formed all the cookies you would like to bake. I usually make 9 cookies per cookie sheet. Also, make sure cookies have good space (a few inches) between them.

11) Once doughs have been prepared and ready to bake, place in oven. Bake 10-16 minutes, depending on size. After the ten minute mark, check cookies every other minute. When cookies are ready, the will be soft but not gooey.  (If finger sinks when touching dough, it is not ready) (If dough is soft to touch but does not suck in your finger, the dough is ready, you will place on cookie sheets, so it will continue to bake and slightly harden). 

12) Once dough has been cooked to your liking and formed cookies, remove from oven and let rest for a five minutes. After five minutes, place cookies on cookie sheet.

13) Grab your milk and enjoy!!



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