Toffee Studded Snickerdoodles Recipe -
Toffee Studded Snickerdoodles Recipe

Toffee Studded Snickerdoodles

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"Everyone's favorite snickerdoodles made even better with the addition of toffee bits."

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Original recipe makes 5 dozen Change Servings


  1. Heat oven to 400 F.
  2. Beat butter, shortening and 1 cup sugar in large bowl until light and fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.
  3. Stir together remaining 3 tablespoons sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.
  4. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2003

If I could give this recipe SIX stars, I would! I have made this over and over again - it's my family's ALL-TIME FAVORITE! If I'm making cookies for neighbors, friends, or get-togethers, this is the recipe I make. I go a little further, though - I double the recipe and also add a bag of white chocolate chips. If I don't have time to bake all of the batter, I freeze it, and it's ready for next time. This is the best cookie recipe ever! Thanks for sharing!

Most Helpful Critical Review
Apr 09, 2004

I made these several months ago when I was searching for recipes with toffee. They were good, but I'm not sure I would make again. I don't think I was in love with the cinammon-suger/ toffee combination.


34 Ratings

Feb 28, 2003

This is a wonderful recipe! The five stars are for taste and time in the kitchen. These cookies bake up higher than they do wider so you can fit about 2 1/4 dozen on a 12X15 cookie sheet. Quick to make, easy to bake, the dough need some hand help in the end once the toffee bits are added. A BIG hit with the snickerdoodle lovers at the office!

Jul 02, 2003

Toffee makes these snickerdoodles amazing.. plus it's one of the few snickerdoodle recipes that stayed soft after a day! Highly recommended.

Jan 29, 2003

Delicious! A wonderful variation on the classic Snickerdoodle cookie.

Oct 22, 2003

Surprisingly, this is a cookie that tastes better after cooled rather than fresh out of the oven. I think the toffee bits had melted in the oven, but after they're cooled, they caramelize again and it really does kick this cookie up a notch! I added some cinnamon to the batter and flattened the individual dough balls b/c I find that cookies with shortening tend to keep shape and not flatten on their own.

Jan 29, 2003

This recipe is wonderful. I made it for a Thanksgiving snack and everyone in the family LOVED it. This recipe was very easy to follow and it turned out perfectly. The toffee definitely did add a wonderful taste to the usual snickerdoodle.

Feb 28, 2003

I didn't use the shortening I used 2 sticks of butter instead. I also used 2 cups of oatmeal and only 1 3/4 cups of flour. They tasted AWESOME!!!


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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