Love these cookies >> Toffee Chip Snickerdoodles
It’s no secret that I’m rather fond of baking. I (almost) always have homemade cookies individually wrapped in the freezer… ready to throw into lunches and available for munching when the craving for sweets is irresistible. Loaves of banana and pumpkin bread are often lurking deep inside my freezer and there are often a few muffins in there too. I bake so often that these goodies are often replaced before they can even begin to disappear.
And so I was rather surprised the other day when I reached into the freezer to grab a cookie… and there was not a single cookie to be found.
Time to make cookies…. a Snickerdoodle variety.
This Snickerdoodle cookie is stuffed with toffee chips and chocolate chips.
They turn out to have a crispy exterior and a tender, chewy center.
They’re pretty much your standard Snickerdoodle cookie with a good dose of toffee and chocolate in every bite. If you like the flavor of cinnamon and chocolate together, I think you’ll enjoy these. And they freeze well, of course 🙂
Toffee Chip Snickerdoodles
- 2½ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups granulated white sugar, divided
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1⅓ cups semi-sweet chocolate chips
- ⅔ cup chopped Heath bar chocolate toffee
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
- In a medium bowl, sift together the flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together ½ cup of sugar and the cinnamon; set both bowls aside.
- In a large bowl, use an electric mixer to beat the butter and remaining 1½ cups sugar until blended together, about 1 minute. Add the eggs and vanilla extract; mix until blended, about 1 minute. Add the flour mixture and mix just until incorporated. Stir in the chocolate chips and toffee pieces.
- Scoop out a heaping tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
- Bake the cookies until the edges are golden, centers are still golden and no longer look raw in the middle, about 16 minutes. Cool the cookies on a baking sheet for at least 5 minutes, then remove to a rack to cool completely.
- If you don't have access to Heath candy bars you can always use packaged toffee bits or some other kind of toffee candy bar.