Saturday, May 18, 2013

Toffee Snickerdoodles

When my husband tried these he said, 'I didn't think you could improve on a snickerdoodle'; but I guess I have.  The crispy outside/chewy center makes for the perfect bite.  Cinnamon sugar coated, buttery, tangy flavor - awesome.  Add toffee bits and chocolate chips - Perfection!

2 1/2 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 c. sugar, divided
1 tsp. cinnamon
1 c. butter, softened
2 eggs
1 tsp. vanilla
1/4 tsp. almond extract
1 c. mini chocolate chips
2/3 c. toffee bits (you can use the chocolate toffee bits, I used the plain ones)

1.  Preheat oven to 350.  Line baking sheets with parchment paper.
2.  Sift together the flour, cream of tartar, baking soda, and salt; set aside.  In a small bowl, stir together 1/2 c. of the sugar and the cinnamon; set aside.
3.  In a large mixing bowl, beat together the butter and remaining sugar on medium speed until smooth.  Add the eggs, vanilla and almond extract; mix until blended.  Add the flour, slowly, being sure to scrape down the sides of the bowl as needed, just until incorporated.  Stir in the chocolate chips and toffee bits. 
4.  Using a tablespoon: scoop out a heaping tablespoonful (to measure about 2 tablespoons full), roll into a smooth ball, then roll the ball in the cinnamon/sugar mixture.  Place about 3" apart on prepared baking sheets. 
5.  Bake for about 14 minutes, until edges are golden and center is still pale.  Cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
6.  Store in a tightly covered container for up to 3 days.

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