Amazing Toffee Studded Snickerdoodles Recipes

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TOFFEE STUDDED SNICKERDOODLES RECIPE



Toffee Studded Snickerdoodles Recipe image

Provided by mitzzy

Number Of Ingredients 10

1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1 cup plus 3 tablespoons sugar, divided
2 eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
1 teaspoon ground cinnamon

Steps:

  • 1. Heat oven to 400°F. 2. Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits. 3. Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet. 4. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

TOFFEE STUDDED SNICKERDOODLES



Toffee Studded Snickerdoodles image

How can you improve on a classic cookie? Add toffee bits! I found this on another recipe site, tried it and now it is a family favorite.

Provided by ugogirl

Categories     Dessert

Time 29m

Yield 5 dozen

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups Skor English toffee bits
3 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees.
  • Beat butter, shortening and 1 cup sugar in a large bowl until fluffy.
  • Add eggs; beat thoroughly.
  • Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended.
  • Stir in toffee bits.
  • In a small bowl, mix 3 tablespoons sugar and the cinnamon together.
  • Shape cookie dough into 1 1/4 inch balls, roll in sugar-cinnamon mixture.
  • Set onto cookie sheet and bake 9 to 11 minutes or until lightly browned around the edges.
  • Cool slightly then remove from cookie sheet.

AMAZING TOFFEE-STUDDED SNICKERDOODLES



Amazing Toffee-Studded Snickerdoodles image

These cookies are like a mirage...one minute you have a plate full the next minute they are gone!!! The flavours compliment a nice cup of coffee or a cold glass of milk.

Provided by Chef Decadent1

Categories     Dessert

Time 26m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 12

1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups Skor English toffee bits
3 tablespoons white sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 400. Beat butter, shortening and 1 cup sugar in bowl until light and fluffy add eggs beat thoroughly. Add vanilla extract. In a seperate bowl stir together flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the butter mixture beating until blended and then stir in toffee bits.
  • In a seperate bowl stir together 3 tbsp sugar and 1 tsp cinnamon.
  • Shape cookies into 1 1/4 inch balls and roll in cinnamon and sugar mixture. Place on ungreased cookie sheets for 9-11 minutes. Cook until slightly brown around the edges. Cool overnight for the best flavour.

Nutrition Facts : Calories 92.3, Fat 4.9, SaturatedFat 2.3, Cholesterol 12.7, Sodium 61.2, Carbohydrate 11.3, Fiber 0.2, Sugar 6.7, Protein 1

CHOCOLATE-STUFFED SNICKERDOODLES



Chocolate-Stuffed Snickerdoodles image

Classic on the outside, ooey-gooey indulgent on the inside! The cinnamon-sugar cookie that everyone loves gets a surprise upgrade with chocolate nuggets that get baked inside.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 20

Number Of Ingredients 7

1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
20 Hershey's™ milk chocolate nuggets, unwrapped

Steps:

  • Heat oven to 375°F. In small bowl, mix sugar and cinnamon. Remove 2 tablespoons of mixture to second small bowl; reserve.
  • In large bowl, stir cookie mix, flour, softened butter and egg with spoon until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to 2 1/2-inch circle. Press 1 chocolate into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Roll in remaining sugar-cinnamon mixture. Place 2 inches apart on ungreased large cookie sheets. Discard sugar-cinnamon mixture after rolling balls.
  • Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 19 g, TransFat 0 g

TOFFEE STUDDED SNICKERDOODLES



Toffee Studded Snickerdoodles image

Everyone's favorite snickerdoodles made even better with the addition of toffee bits.

Provided by Allrecipes Member

Yield 60

Number Of Ingredients 11

½ cup butter, softened
½ cup shortening
1 cup white sugar
2 large eggs eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 ¾ cups SKOR® English Toffee Bits
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 400 F.
  • Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
  • Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
  • Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Nutrition Facts : Calories 107.6 calories, Carbohydrate 12.4 g, Cholesterol 16 mg, Fat 6 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 78.4 mg, Sugar 4 g

TOFFEE STUDDED SNICKERDOODLES



Toffee Studded Snickerdoodles image

Everyone's favorite snickerdoodles made even better with the addition of toffee bits.

Provided by Allrecipes Member

Yield 60

Number Of Ingredients 11

½ cup butter, softened
½ cup shortening
1 cup white sugar
2 large eggs eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 ¾ cups SKOR® English Toffee Bits
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 400 F.
  • Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
  • Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
  • Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Nutrition Facts : Calories 107.6 calories, Carbohydrate 12.4 g, Cholesterol 16 mg, Fat 6 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.9 g, Sodium 78.4 mg, Sugar 4 g

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