Toffee Chip Snickerdoodles
Get ready to elevate your cookie game with these irresistible Toffee Chip Snickerdoodles! Combining the soft, cinnamon-kissed charm of classic snickerdoodles with the sweet crunch of toffee bits and bursts of creamy mini chocolate chips, this recipe delivers a texture-packed treat that’s perfect for any occasion. With a quick 20-minute prep time and just 10 minutes in the oven, these cookies are as easy to make as they are to devour. Rolled in a sparkling layer of cinnamon-sugar, each bite is a delightful balance of warmth, sweetness, and chewiness. Perfect for holiday cookie exchanges or as an everyday indulgence, these Toffee Chip Snickerdoodles are sure to become a family favorite.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1 cup toffee bits
- 0.75 cup mini chocolate chips
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the toffee bits and mini chocolate chips with a spatula until evenly distributed throughout the dough.
In a small bowl, mix the ground cinnamon and 0.25 cups of granulated sugar to create the cinnamon-sugar coating.
Scoop out about 1.5 tablespoons of dough (or use a medium cookie scoop) and roll it into a ball using your hands.
Roll each ball in the cinnamon-sugar mixture to coat evenly, then place it on the prepared baking sheets, spacing the cookies 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
