Saturday, November 15, 2014

Snickerdoodle with a Twist

Snickerdoodles are a favorite of many and so is chocolate. I was going to make snickerdoodles for work one day. I forgot the recipe had to chill for 1 to 2 hours. I didn't have that kind of time. I did end up making chocolate chip cookies with a new product from Nestle.

It is their milk chocolate chips with peanut butter filling. I just used the recipe from the bag. They were OK, everyone at work loved them. The peanut butter leaked out a bit and the dough kinda spread out a little when baking.
Anyway, I put my snickerdoodle dough in the fridge to save for another day.
I decided to dip the snickerdoodle dough in the mini chips then the sugar-cinnamon mixture.
The result, so good. Chocolate really makes everything just at little tastier. Enjoy.


1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon
mini chocolate chips


In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.

Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls. Press into the mini chocolate chips. Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.


recipe from here

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