Lindor White Chocolate Snickerdoodle

Ingredients

• 2 1/2 cups of flour

• 1 tsp salt

• 1 tsp baking soda

• 1 cup of unsalted butter softened

• 3/4 cup packed brown sugar

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 1/4 tsp almond extract

• 2 eggs

• 1 package of the limited edition Snickerdoodle Lindor White chocolate truffles chopped

• your desired amount of white chocolate chips

• 1/2 cup granulated sugar

• 1/4 tsp salt

• 3 tbsp cinnamon

• 1 tbsp nutmeg

  Directions

• Line 2 cookie trays with parchment paper

• in a bowl whisk flour, baking soda, and salt. Set aside.

• In a separate bowl, whip softened butter, and both sugars until creamy and smooth. Add in eggs, vanilla, and almond extract. Whip on medium-high until light, fluffy, and lightened in color, about 2-3 minutes.

• Add in half the flour mixture, and fold with a spatula until combined, make sure to scrape down the sides and bottom of the bowl. Add in the rest of the flour, chopped chocolates, and white chocolate chips, and fold this in until completely combined.

• In a small bowl add the sugar, cinnamon, nutmeg, and salt mix well

• Using a cookie scooper, scoop your dough and plop it into the small bowl with the cinnamon sugar and swirl the bowl in a circle until the dough ball is covered, place it on the cookie sheet. repeat until no more dough is left. Pre heat oven to 350, Chill in freezer for 30 minutes.

• Once chilled, bake for 10-15 minutes depending on how big you made your cookies. Once the come out let cool for 10 minutes and ENJOY!