Shelly's Recipe

TOFFEE CHIP SNICKERDOODLES

Category: Cookies

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

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

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.

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.

Scoop out a heaping Tbspful 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).

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.