Snickerdoodles with Caramel Chips
*1/2 cup Butter, room temperature
*1/2 cup Butter Flavored Shortening
*1 and 1/2 cups Sugar
*2 Eggs, room temperature
*2 teaspoons Vanilla
*3 cups All-purpose Flour, sifted
*1/4 teaspoon Sea Salt
*2 teaspoons Cream of Tartar
*1 teaspoon Baking Soda
*10 ounce package Ghirardelli Caramel Flavored Chips, add 3 chips or more per snickerdoodle cookie
Cinnamon Sugar Mixture
*1/4 cup Sugar
*1 and 1/2 teaspoons Cinnamon
In a small bowl, mix together the cinnamon and sugar until combined. Roll each dough scoop/ball in cinnamon sugar mixture.
Cream together in a stand mixer, with paddle attachment on medium-speed the butter and sugar, until a light yellow color. Then add the vanilla and one egg at a time mixing just until combined.
Sift together the dry ingredients in a bowl: Flour, salt, cream of tartar and baking soda.
Slowly add the dry ingredients to the creamed mixture on medium low-speed just until combined. Refrigerate about 15-20 minutes. Then scoop out cookie dough using a 1 tablespoon cookie scoop. Roll each scooped cookie dough ball into cinnamon sugar mixture. I like to stick the cookie dough into the fridge while first batch bakes, repeat until all dough is scooped and baked.
Add three (add more if desired) caramel baking chips to each scooped dough ball, do not press snickerdoodle dough balls flat.
Bake cookies on a half baking sheet with Silpat or other baking mat, in a 375*F. Pre-heated oven for about 9 minutes.
Makes around 3 dozen cookies.