Toffee Studded Snickerdoodles Recipes

MRS. FIELDS' SNICKERDOODLES RECIPE - (3.8/5)

Steps:

• DOUGH: To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350°F, line a baking sheet with a Silpat or spray with cooking spray. FOR ROLLING: In a small bowl, combine sugar, cinnamon, and stir to combine. Dredge each mound of dough through cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over bake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

CHOCOLATE-STUFFED SNICKERDOODLES

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.

TOFFEE STUDDED SNICKERDOODLES RECIPE

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

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

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.

TOFFEE STUDDED SNICKERDOODLES

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.

SNICKERDOODLE TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Open cookie mix; remove cinnamon-sugar packet, and reserve 2 teaspoons for topping.
• In large bowl, beat cookie mix, cake mix, melted butter, eggs and remaining cinnamon-sugar mixture with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 1/4 cup of the toffee bits. Spread evenly in pan.
• Bake 32 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Spread frosting on top of bar. Sprinkle reserved 2 teaspoons cinnamon-sugar mixture and remaining toffee bits over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

TOFFEE STUDDED SNICKERDOODLES

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.