Toffee Chip Snickerdoodles
Toffee Chip Snickerdoodles requires approximately 36 minutes from start to finish. One portion of this dish contains around 2g of protein, 9g of fat, and a total of 186 calories. For 29 cents per serving, you get a dessert that serves 36. 1145 people have made this recipe and would make it again. If you have heath bar, ground cinnamon, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. With a spoonacular score of 11%, this dish is rather bad. Users who liked this recipe also liked Toffee Snickerdoodles, Toffee Speckled Snickerdoodles, and Toffee-Pecan Snickerdoodles.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 16 minutes
Ingredients:
1 teaspoon baking soda
2 teaspoons cream of tartar
2 large eggs
2 1/2 cups all-purpose flour
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
2/3 cup chopped Heath bar chocolate toffee
1/4 teaspoon salt
1 1/3 cups semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
Equipment:
baking paper
baking sheet
oven
bowl
hand mixer
Cooking instruction summary:
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.
Step by step:
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).
4. Add eggs and vanilla extract; mix until blended (about 1 minute).
5. Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
6. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball.
7. Roll in the cinnamon-sugar mixture. Repeat with remaining dough.
8. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
9. 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.
Nutrition Information:
