I know what you’re thinking.
Why did I have to go and tweak perfectly good snickerdoodles?
At least that’s what my husband said, eyes narrowed—
until he tried one.
Then he polished off seven cookies in a row, paired with a Diet Coke and all the dramatic standing-by-the-sink snacking one could ask for.
I love the classics just as much as anyone, but I also enjoy giving a small twist to a favorite so something new and delicious emerges. Not to replace the original, but to complement it. So alongside the four batches of snickerdoodles I’ll bake for the holidays, I’ll add four batches of these. That means twice as many snickerdoodle-like cookies in circulation—most of which we’ll probably eat before Christmas arrives.
Suddenly my math skills are improving.
These cookies weren’t my idea—they came from a reader, Natasha, and they’re basically addictive. Chewy, cinnamon-sugary snickerdoodle dough studded with chocolate and toffee chips makes each bite a little piece of heaven. Make them and you’ll likely eat half the batch yourself. Do share a few if you want to be popular too.
Snicker-Chip-Doodle Cookies
Adapted from a beloved snickerdoodle recipe — makes 16–20 cookies
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons milk (plus extra if needed)
- 1/3 cup chocolate chips
- 1/2 cup toffee chips
- 1/4 cup granulated sugar + 1 tablespoon cinnamon for rolling
Instructions
Preheat the oven to 375°F (190°C).
Cream the butter and sugar together with an electric mixer until light and fluffy, about 4–5 minutes. Add the egg and vanilla and mix until well combined, another 1–2 minutes.
Stir in the flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until the dough comes together, then add the milk. If the dough seems dry or crumbly, add the milk 1 teaspoon at a time until it holds together. Fold in the chocolate and toffee chips. Chill the dough in the refrigerator for about 30 minutes to make it easier to shape.
In a small bowl, combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon. Remove the dough from the fridge and roll into large 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture and place on a baking sheet, spaced about 2 inches apart.
Bake for 8–10 minutes, until the edges are set and the cookies are puffed but still soft in the center. Allow the cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
These are dangerously good. I might pretend to be generous, but I’ll probably keep most of them to myself.