Toffee Chip Snickerdoodles

“This is a great variation on the already-great snickedoodle, from The Essential Chocolate Chip Cookbook. Makes an attractive, delicious cookie. The recipe calls for using all butter, but I had great results with half butter, half butter-flavored shortening.”
READY IN:
46mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preeat oven to 350. Grease baking sheets or line with parchment paper.
  2. Sift the flour, cream of tartar, baking sode and salt into a medium bowl and set aside.
  3. In a small bowl, stir together 1/2 cup of sugar and the cinnamon and set aside.
  4. in a large bowl, cream butter and 1 1/2 cups sugar till smooth. Scrape the sides of the bowl as needed during mixing.
  5. Add eggs, vanilla and almond extract and mix till blended.
  6. Add the flour mixture and mix just till incorporated.
  7. Stir in chocolate chips and toffee bits till evenly distributed. Dough will be soft (mine was really soft - I added another 1/4 cup of flour).
  8. For each cookie, use a tablespoon to scoop out a rounded spoonful of dough, roll it between the palms of your hands into a smooth ball and roll in cinnamon/sugar mixture to coat evenly.
  9. Place cookies 3 inches apart on baking sheets.
  10. Bake cookies just till edges are golden but centers are still pale, about 12-14 minutes. If lightly touched, the center of the cookies should feel firm on the surface but soft underneath.
  11. The cookies puff up during baking, the deflate to produce wrinkled tops.
  12. Cool cookies on baking sheet for five minutes then use a wide spatula to transfer to a wire rack to cool thoroughly.

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