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    Toffee Chip Snickerdoodles


    Source of Recipe


    unknonwn

    List of Ingredients




    2 1/2 cups all-purpose flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/4 teaspoon salt
    2 cups granulated white sugar, divided
    1 teaspoon ground cinnamon
    1 cup (2 sticks) unsalted butter, at room temperature
    2 large eggs
    1 1/2 teaspoons vanilla extract
    1 1/3 cups semi-sweet chocolate chips
    2/3 cup chopped Heath bar chocolate toffee

    Recipe



    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.


 

 

 


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