Snickerdoodle Cookies Recipe Has a Sweet Secret Twist

cinnamon chip cookieNow that the temperatures are cooling down and fall is upon us, craving anything with a touch of warm and cozy spice is natural. It's easy to get to the point where you're tossing cinnamon, nutmeg, etc., into everything! (Though, obviously, doing that to certain foods makes more sense than others!) You can also take a usual, spicy suspect, like, say, the classic snickerdoodle, and kick it up a notch -- with, say, CHIPS, and bam: the Snicker-Chip-Doodle! Mmm! 

The combo delivers a chewy, rich, and delish treat. Check it out ...


Snicker-Chip-Doodle Cookies from


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 to 10 minutes.


Image via EvelynGiggles/Flickr

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