It's been awhile since a new cookie recipe has graced our house. I mean with good old chocolate chip, peanut butter, triple chocolate, and oatmeal, one could lead a pretty happy existence.
My family, especially my husband and kids, love snickerdoodles so when I saw this "kicked up" version from recipe girl I had to try it.
They turned out slightly crispy on the outside and chewy on the inside. Bursting with morsels of chocolate and crunchy toffee, I think we found a winner!
Toffee Chip Snickerdoodles
Recipe Girl
Yield: About 3 dozen cookies
Prep Time: 20 min
Cook Time: 16 min
An alternative variety for Snickerdoodle and Chocolate Chip Cookie lovers...
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee
Directions:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
2. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.
3. In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
4. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
5. Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.
2. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.
3. In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
4. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
5. Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.
Tips:
*If you don't have access to Heath candy bars- you can always use packaged toffee bits or some other kind of toffee candy bar.
Posted by :Sallie
Posted by :Sallie
Posts
1 comments:
mmm this look yum :)
Post a Comment