Snicker-Chip-Doodle Cookies.I know what you’re thinking.
Why did I have to go and ruin perfectly good snickerdoodles?
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.
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.
[adapted from my snickerdoodles]
makes 16-20 cookies
1/2 cup butter, at room temperature
1 cup granulated sugar
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.
I, on the other hand, won’t be popular because I want to keep these all to myself.