Here’s another great variation of the snickerdoodle, White Chocolate Snickerdoodles! White chocolate chips are folded into the dough, refrigerated until firm, then rolled in cinnamon sugar before baking. If you want less white chocolate, add about 1/2 cup to the dough. I used closer to 3/4 cup.
There are a couple of tricks to making these great cookies. Don’t overmix the dough. Add the flour just until incorporated. Also, make sure the dough is well chilled before baking to keep them from falling too much.