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
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