Snickerdoodles always remind me of a childhood memory. A good friend of mine growing up had grandparents that lived in Alabama. Whenever they came to visit, her grandma would make giant snickerdoodle cookies. I always found them so unique compared to other cookies as they had to be rolled in a ball and then covered in cinnamon and sugar. This recipe adds toffee pieces to a basic dough and they somewhat caramelize during the baking process. They turned out a bit harder than usual, maybe I baked them for too long.
Yield: 16-20 cookies
1/2 cup butter, at room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 T milk
1/3 cup mini chocolate chips
1/2 cup toffee chips
1/4 cup sugar + 1 T cinnamon for rolling
Preheat oven to 375 degrees.
Cream butter and sugar with mixer until fluffy, ~5 minutes. Add egg and vanilla, mixing well until combined.
Combine dry ingredients (flour, baking powder, salt, cinnamon) in small bowl. Slowly add to butter mixture until dough comes together. Add in milk. If dough still crumbly, add milk 1 T at a time until it comes together. Fold in chocolate and toffee. Refrigerate for 30 minutes.
In a small bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into balls. Dip in cinnamon sugar mixture and roll to completely cover. Place on baking sheet and bake 8-10 minutes. Let cool on baking sheet ~2 minutes, then transfer to wire rack to completely cool.
Original source here