Snickerdoodles with Caramel Chips

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*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

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Cinnamon Sugar Mixture

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*1/4 cup Sugar

*1 and 1/2 teaspoons Cinnamon

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In a small bowl, mix together the cinnamon and sugar until combined. Roll each dough scoop/ball in cinnamon sugar mixture.

Directions:

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.

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Sift together the dry ingredients in a bowl:  Flour, salt, cream of tartar and baking soda.

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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.

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Add three (add more if desired) caramel baking chips to each scooped dough ball, do not press snickerdoodle dough balls flat.

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Bake cookies on a half baking sheet with Silpat or other baking mat, in a 375*F. Pre-heated oven for about 9 minutes.

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Makes around 3 dozen cookies.

Enjoy!

Lindy