I know what you’re thinking.

Snicker-Chip-Doodle Cookies I howsweeteats.com

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

Snicker-Chip-Doodle Cookies I howsweeteats.com

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 howsweeteats.com

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 howsweeteats.com

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 howsweeteats.com

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

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173 Responses to “Snicker-Chip-Doodle Cookies.”

  1. #
    101
    Sandra — October 7, 2011 @ 8:51 am

    Wicked, Wicked, Wicked!

    Reply

  2. #
    102
    Ryan — October 7, 2011 @ 9:25 am

    YUM! I’ll be making those soon! Where did you find mason jar mugs? My Grandma has some that I love and I’ve never been able to find them.

    Reply

    • Jessica — October 7th, 2011 @ 4:43 pm

      Hahaha, it’s actually my husband’s and it’s like 15 years old from Bass Pro Shops.

      Reply

    • Mary — October 8th, 2011 @ 6:02 pm

      Ryan – Pottery Barn has them online if you’re still looking. Jessica – I’m making these tonight. Just finished off your Bourbon Pecan Pie Brownies a couple days ago. Can I send you my bill for the gym?

      Reply

  3. #
    103
    Desi@ThePalatePeacemaker — October 7, 2011 @ 9:43 am

    What I’m about to say should not be taken lightly: Those look like the best snickerdoodle cookies I have every seen in my entire life. And the addition of chips? Brilliant, my friend. I applaud you. Now, for me to lock myself in my kitchen and develop of gluten/dairy/egg-free version… ;o)

    Reply

  4. #
    104
    R K R — October 7, 2011 @ 10:48 am

    We’re fairly new to your blog Jessica, and have tried many of your recipes (General Tso [sp?] was supper last night, courtesy of my husband and it was de-LISH!!) but what I most admire is your plating and staging!
    I’m sure that most ppl don’t even realize that it’s what draws our attention and that you probably spend almost as much time on your setting up the shots—looking as if we have just taken that bite along with you and are still savoring the wonderful food enough to actually taste it in our mind—and on the actual photography and computer ‘photoshopping’ sessions as you do cooking but as a graphic artist I wanted to let you know that you are doing a superb job in this area!
    The dishes and accessories you use are the perfect proportion and scale and the colors are so inviting – – – – it’s as if we all have a warm, welcoming, open invitation to sit right down in your kitchen and enjoy your latest cooking project!
    Thank You for your hard work – I keep watching for a ‘Donate’ button to appear – I actually can’t believe that you can do all of this without it, as even all of my best podcasts seem to have a little request for a few $$ occasionally. And other ezines need financial support; I would certainly support your efforts!

    Reply

  5. #
    105
    CouponClippingCook — October 7, 2011 @ 11:05 am

    Love the combination of the chocolate and toffee chips. It’s a nice change from the regular recipe. Great idea.

    Reply

  6. #
    106
    Candice Renee Photography — October 7, 2011 @ 11:13 am

    Must. Try. These. Soon. Yesterday I made your M&M cookies, which were incredible and the kids absolutely gobbled them up, so these will have to wait a few days. I’m new to your blog but I love it! Love the photos~

    Reply

    • Jessica — October 7th, 2011 @ 4:38 pm

      Thank you!

      Reply

  7. #
    107
    Kellyanne — October 7, 2011 @ 11:58 am

    When I saw this, I instantly assumed that you would chunk up snickers bars for the chips… Have you tried that before?

    Reply

    • Jessica — October 7th, 2011 @ 4:36 pm

      No, but I should!

      Reply

  8. #
    108
    Christine — October 7, 2011 @ 3:32 pm

    Personally, I’d pass on a snickerdoodle every time because what is the point of a sweet or dessert without chocolate?! But now…I might actually make these!

    Reply

  9. #
    109
    Isabel — October 7, 2011 @ 4:18 pm

    How perfect! I am making my annual Halloween box to ship to my sister and her crew; my sister loves Snickerdooles, so I bet these cookies will be a huge hit!!

    Reply

  10. #
    110
    Julia — October 7, 2011 @ 5:53 pm

    I made these today and even posted the link to them on my blog because they were so yummy! Thanks for the great recipes!

    Reply

  11. #
    111
    Imwaytoobusy — October 7, 2011 @ 5:59 pm

    Pretty sure you can take the most ordinary cookie and magically make it extra-decadent. Your husband must love his life :)

    Reply

  12. #
    112
    Ann — October 8, 2011 @ 12:09 am

    Oh, my! These look incredible! I love it! Unfortunately, with my cinnamon allergy, I have to stand at the sink and watch everyone else pound 7 of them back (but I’ll drink a Diet Coke!). REALLY great cookie!

    Reply

  13. #
    113
    Kim @ Eat What You've Got — October 8, 2011 @ 7:56 am

    Yummy! My 5-yr old would love these (who am I kidding, his daddy and I would too!)

    Reply

  14. #
    114
    Melanie — October 9, 2011 @ 1:28 am

    oh my! they look divine! i just had some snickerdoodles this week but what a nice add in… I wanna make these real soon, maybe try snickers pieces like she suggested above!!

    Reply

  15. #
    115
    Monika — October 9, 2011 @ 2:11 am

    I was at the store and I just knew I had to buy toffee chips! I didn’t know why, I wasn’t sure what recipe I needed them for. I just knew their was something so yummy I just had to make it and soon at that. So I did as I was told by self truly. So glad I did. As I went thru my saved recipes, I found you!!! I’m like yes, this is the cookie I just must make. Yum, Yum, YUM!!!

    Reply

  16. #
    116
    Meaghan — October 9, 2011 @ 7:59 am

    I whipped these up yesterday morning and they were absolutely wonderful! I used cinnamon chips in place of choco and toffee chips only because I have a million bags on hand and need to use them. After eating four in succession, my neighborhood proclaimed that it was the perfect combo of crisp and chewy a cookie needs. Sounds like a winner to me!

    Reply

  17. #
    117
    Tracey — October 9, 2011 @ 9:24 pm

    OMG your blogs make me want to lick my laptop screen. And the drool is not very good for the keyboard, but oh well. I plan on making these very, very, VERY soon.

    Reply

  18. #
    118
    Elizabeth — October 10, 2011 @ 1:10 pm

    I made these yesterday as my test recipe for some gluten free flour I just bought. They worked out great and I didn’t have to do anything different. I’m sure they are a little different than the gluten-full version, but I’m glad to have a cookie recipe in my cache now that works well gluten free. Thanks!

    Reply

  19. #
    119
    Annie — October 10, 2011 @ 8:06 pm

    I just made these tonight and they’re AMAZING! I used cinnamon chips instead of chocolate (I had some cinnamon left over from some muffins a few weeks ago and was feeling too lazy to run to the store for chocolate!), anyway, they turned out great! I was planning to mail them all to my younger brother for his birthday, but I’ll have to keep a few out for myself!

    Reply

  20. #
    120
    Susi — October 12, 2011 @ 3:38 pm

    Hello. This is my first post on your site and first of all I want to say that I really enjoy your Blog.
    I already tried a few recipes – I really love the General tso chicken.
    A few days ago I tried these Cookies and although they tasted really good – for my taste they were too sweet. Do you think I could cut back on the Sugar or would this have serious Impact on the Texture of the Cookie? Will they turn out more flat?
    Greetings from Vienna

    Reply

    • Jessica — October 12th, 2011 @ 6:06 pm

      Thanks Susi – I think you could easily cut the sugar down… the consistency should be fine!

      Reply

  21. #
    121
    Raney — October 14, 2011 @ 6:15 pm

    Oh no…I just made these (with only chocolate chips) and can’t stop eating them! They’re supposed to be for a gathering of friends tonight; we’ll see how many are left when they get here. Thanks for another great recipe!

    Reply

  22. #
    122
    Mackenzie@The Caramel Cookie — October 14, 2011 @ 8:00 pm

    I really want to make these but am afraid I would eat them. All!

    Reply

  23. #
    123
    Sarah — November 1, 2011 @ 11:34 am

    I made these over the weekend and they were sososo delish! Thankfully, I saw all my besties and my mom, so I was able to share them (and thus not eat every single last one). Needless to say, the half batch I saved for me and my bf are officially gone as of last night. The good thing about cookies is that there is always leftover ingredients in the house to make more and more batches once the first has run out. Wait, is that a good thing?

    Reply

  24. #
    124
    Baker Princess — November 10, 2011 @ 12:39 pm

    YUMM! I made these last night for my guy (and well, me) and they were incredible! So incredible, in fact, that I think your recipes need a disclaimer. Something along the lines of “if made, you WILL eat the whole batch”. At least then I’ll know what I’m getting myself into. I would’ve eaten something green yesterday if I’d known I was going to gobble up almost a whole batch of cookies after dinner. and for breakfast. At least they were some of the best :) thanks!

    Reply

  25. #
    125
    Robyn {Planet Byn} — November 15, 2011 @ 2:26 pm

    i was in florida last week and i saw cinnamon M&Ms at target (not sure if this is a new thing…i live in toronto…we don’t have them here). ANYWAY, i just searched your site for a cinnamon cookie and i think they will be perfect mixed into these!!

    Reply

  26. #
    126
    Meghan — November 17, 2011 @ 2:21 pm

    I just wanted to let you know I’m making these tonight for a company bake off tomorrow. They sound so good and I’m hoping this recipe will help me pull out a win :)

    Reply

  27. #
    127
    Emilie — December 9, 2011 @ 12:08 pm

    I made these last night and they were amazing! Love the addition of toffee

    Reply

  28. #
    128
    Betty — December 13, 2011 @ 8:31 pm

    I could barely keep the dough in the bowl! It’s sitting in my fridge right now, can’t wait for the final product

    Reply

  29. #
    129
    Kate — April 20, 2012 @ 5:36 pm

    Amazing!!! I just made these and they are incredible!

    Reply

  30. #
    130
    Anna K. — December 17, 2012 @ 12:04 pm

    Made 7 dozen of these for a cookie swap. Made the recipe using semi sweet chocolate chunks mixed with godiva dark chocolate chips – for a taste explosion. Yum!

    Reply

  31. #
    131
    novice — January 8, 2013 @ 7:28 pm

    Thanks for this great recipe!! I recently tried to bake these, and while they tasted great, they spread out quite a lot and became quite deformed in the oven. Any thoughts or tips on how to make sure they retain their shape more next time?

    Reply

  32. #
    132
    Maggie @ A Bitchin' Kitchen — February 19, 2013 @ 7:10 pm

    These are SO awesome. I chilled my dough for 2 hours, and baked the cookies on parchment paper because every snickerdoodle I’ve ever made has spread like crazy. Mine didn’t turn out quite as fat as yours (I only got 14 cookies, so it’s probably because I made them too big), but it doesn’t matter, because they’re so stinkin’ delicious. This is going in the keeper file! Probably going to post about them on my blog, with all credit to you of course :) Thanks for the fabulous recipe!!

    Reply

  33. #
    133
    maria — April 17, 2013 @ 3:32 pm

    Made these a while ago when I lived at sea level….now that I’m at high altitude in mexico city I’very been terrified to bake cookies but today I decided to just go for it. And, somehow, these turned out! I did the standard trick of increasing oven temp and reducing bake time.

    Also, I added cinnamon chips to the mix.

    Reply

  34. #
    134
    Diana — May 26, 2013 @ 5:27 pm

    Great spin on Snickerdoodles! I took them on a camping trip and not only did they hold up for the entire stay, they tasted even better as time went on! My friends just couldn’t believe how good they were! Thanks for the great recipe!

    Reply

  35. #
    135
    Anon — December 20, 2013 @ 9:42 pm

    I tried these, without toffee chips because I didn’t have any, and although I was sure I would like them (I love snicker doodles and chocolate) but unsure of why my husband would think – I kind I figured he would also wonder why would I ruin a snicker doodle with chocolate. Instead he told me that he thinks I should be required by law to make them weekly ;)

    Reply

  36. #
    136
    Rebecca — January 17, 2014 @ 12:40 am

    I’ve been following your blog for years (first comment) and today when I had a chocolate chip snickerdoodle request and your blog showed up – I was so relieved! I knew it could be a trusted recipe. ;)

    Reply

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