Toffee Studded Snickerdoodles
Indulge in the ultimate sweet treat with Toffee Studded Snickerdoodles—a delightful twist on the beloved classic! These soft and chewy cookies combine the signature cinnamon-sugar coating of traditional snickerdoodles with the irresistible crunch of buttery toffee bits. Perfectly balanced with warm spices, a tender crumb, and pops of caramelized sweetness, these cookies are a crowd-pleaser for any occasion. Easy to prepare in under 30 minutes and boasting a golden, slightly crisp edge with a gooey center, these toffee snickerdoodles are a dream for cookie lovers. Pair them with a steaming mug of coffee or a cold glass of milk for a truly comforting dessert experience.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2.75 cups all-purpose flour
- 1.5 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups toffee bits
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the toffee bits gently to distribute them evenly throughout the dough.
In a small bowl, mix together the ground cinnamon and the 1/4 cup granulated sugar to create the coating mixture.
Using a cookie scoop or spoon, measure out about 1.5 tablespoons of dough and roll it into a ball. Then roll the ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly underbaked. Do not overbake, as this ensures a chewy texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Toffee Studded Snickerdoodles with a glass of milk or your favorite hot beverage.
Nutrition Facts
Calories |
6419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.4 g | 366% | |
| Saturated Fat | 175.0 g | 875% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 910.7 g | 331% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 628.1 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 487 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1647 mg | 35% | |
*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.
