Snicker-Chip-Doodle Cookies.

I know what you’re thinking.

Snicker-Chip-Doodle Cookies I

Why did I have to go and ruin perfectly good snickerdoodles?

Snicker-Chip-Doodle Cookies I

At least that’s what my husband said with glaring eyes…

before he tried them.

And then pounded seven consecutive cookies with a Diet Coke and a half. Sink standing and all.

Snicker-Chip-Doodle Cookies I

Trust me, I love classics just as much as the next person. But I also enjoy switching things up just a teeeeeny bit in order to come away with something delicious. Not as a substitute – but as an addition. You know… like in addition to the 4 batches of snickerdoodles I will bake for the holidays, I’m now going to add 4 batches of these too. I will then have something like 8 batches of snickerdoodle-like cookies, which will promptly be divided in 2 once we eat half the batch before Christmas actually happens.

Sounds like someone’s getting better at math…


These cookies weren’t my idea – they came from a reader, Natasha, who is basically becoming the most popular person on the planet because they taste like a little chew of heaven. Not even kidding. Make them. You will eat half the batch. It’s cool .. but share a few and you can be popular too.

Snicker-Chip-Doodle Cookies I

Snicker-Chip-Doodle Cookies

[adapted from my snickerdoodles]

makes 16-20 cookies

1/2 cup butter, at 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 dipping

Preheat oven to 375 degrees F.

Cream butter and sugar with an electric mixer until fluffy, about 5 minutes. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate and toffee.. Refrigerate for 30 minutes.

In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake for 8-10 minutes.

Snicker-Chip-Doodle Cookies I

I, on the other hand, won’t be popular because I want to keep these all to myself.