Hello everyone! Today I am making a recipe for simple but delicious snickerdoodle cookies, and filling mine with cinnamon + butterscotch chips!
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Cinnamon Butterscotch Chip Snickerdoodles
Difficulty: Easy12
cookiesCrisp on the edges and soft in the center snickerdoodles filled with cinnamon and butterscotch chips!
Ingredients
1/2 cup (113g/1 stick) salted butter, softened
1/2 + 1/8 cup (125g) granulated sugar
1 egg
1 tsp vanilla extract
1 1/4 cups (160g) bread flour
1 tsp baking soda
heaping 1/4 tsp salt
5oz (142g) cinnamon chips
5oz (142g) butterscotch chips
cinnamon sugar, for rolling
Directions
- Line a baking sheet with parchment paper or a silicone mat and set aside. In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light. Mix in the egg and vanilla, scraping down the sides as needed. Stir in the flour, baking powder and salt until almost fully combine. Fold in both kinds of chips.
- Scoop the dough onto the prepared sheet using a 3-tbsp cookie scoop. Roll each ball in cinnamon sugar, then cover and chill for at least 30 minutes, up to 72 hours. Once ready, preheat oven to 350F and bake for 14-18 minutes or until they begin to brown on the edges and are soft in the centers. Let cool and enjoy!
Recipe Video
Notes
- You are free to use any chips you would like in place of the cinnamon and butterscotch too! Dark chocolate, semi-sweet, white, peanut butter, etc.
- These cookies will last 3 days or so in an airtight container at room temp, 1 week in the fridge or months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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