Toffee Snickerdoodles
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Soft and chewy snickerdoodles infused with the rich flavor of toffee, perfect for a sweet treat.
Ella x
Ingredients
- 300 gall-purpose flour
- 2 gbaking soda
- 1 gsalt
- 150 gcaster sugar
- 100 gbrown sugar
- 200 gunsalted butter
- 3 egglarge eggs
- 150 gtoffee bits
- 100 gwhite chocolate chips
- 2 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- 5
Gradually mix in the dry ingredients until just combined.
Tip: Be careful not to overmix, as this can lead to tough snickerdoodles.
- 6
Stir in the toffee bits and white chocolate chips.
Tip: If using, sprinkle the mix-ins onto the baking sheet immediately after scooping the dough.
- 7
Use a cookie scoop or spoon to portion out the dough into balls, about 2.5 cm (1 in) in diameter.
Tip: Make sure to leave about 2.5 cm (1 in) of space between each cookie to allow for spreading.
- 8
Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Tip: Keep an eye on the cookies after 8 minutes, as the baking time may vary depending on your oven.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: If desired, drizzle with melted white chocolate for an extra touch of sweetness.
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