Snicker-Chip-Doodles

It’s the end of the month, so once again time for a Daring Baker post! Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us. The general thing this month was to do a holiday cookie, and I saw this one posted recently in a holiday baking roundup at How Sweet It Is, so I figure it fits!

For some reason when I saw this recipe, I wasn’t sure if I thought adding things to snickerdoodles was a good idea. YES. Yes it is! These are pretty fabulous cookies!

Ingredients:

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons milk
  • 1/3 cup chocolate chips
  • 1/2 cup toffee chips
  • 1/4 cup sugar + 1 tablespoon cinnamon for rolling

Cream together the butter and 1 cup sugar, then add the egg and vanilla.

Add the flour, baking powder, salt, and 1 1/2 teaspoons cinnamon and stir in on low speed.

Add the milk 1 tablespoon at a time, if the dough is crumbly. I didn’t need any, as my dough held together fine. Fold in the chocolate and toffee bits, then cover and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Combine the remaining sugar and cinnamon in a small bowl or a pie plate and stir until well mixed. Roll the dough into 1 1/2″ balls, and roll until well coated in the cinnamon sugar mixture. Place at least 2″ apart on parchment lined pans.

Bake 8-10 minutes. I think mine might have been a bit bigger than expected, so I gave them an extra few minutes and they were a nice soft texture when they cooled.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Next to some Black Friday Bread!

Several of us tried one, and then had to ‘try’ another right away. Delicious!

Snicker-Chip-Doodles

From How Sweet It Is.

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons milk
  • 1/3 cup chocolate chips
  • 1/2 cup toffee chips
  • 1/4 cup sugar + 1 tablespoon cinnamon for rolling

Cream together the butter and 1 cup sugar, then add the egg and vanilla. Add the flour, baking powder, salt, and 1 1/2 teaspoons cinnamon and stir in on low speed.  Add the milk 1 tablespoon at a time, if the dough is crumbly. Fold in the chocolate and toffee bits, then cover and refrigerate for 30 minutes.

Preheat the oven to 375 degrees. Combine the remaining sugar and cinnamon in a small bowl or a pie plate and stir until well mixed. Roll the dough into 1 1/2″ balls, and roll until well coated in the cinnamon sugar mixture. Place at least 2″ apart on parchment lined pans and bake 8-10 minutes.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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