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.