It's Tuesday. Are you looking for a reason to go on? I mean, we aren't even halfway to the weekend yet so we're gonna need back-up FOR SURE. Luckily, today is the day I get to share this recipe for white chocolate dipped snickerdoodles with toffee, your new Tuesday-blues BFF.
These are not your momma's Snickerdoodles, unless your mom makes super awesome, elevated Snickerdoodles that are kind of mind-blowing, then they ARE your mom's Snickerdoodles. These babies are chewy and moist with the perfect amount of creamy white chocolate sweetness and a perfect toffee crunch. I'm afraid that making them has made me feel like EVERYTHING should be dipped in white chocolate and toffee. Someone better hide the pretzels. Or my fingers.
Here is how you make them:
White-Chocolate Dipped Snickerdoodles with Toffee
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar ( I used light brown)
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
White Chocolate Dip
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 16 oz. White Melting Chocolate
- Toffee bits
In a large bowl, cream butter and sugars at high speed. Add egg, vanilla, and beat until smooth. In another bowl, combine flour, salt, baking soda, and cream of tartar. Pour dry ingredients into the wet ingredients, mix well. Preheat oven to 300° while you let dough rest 30-60 minutes in fridge. In a small bowl combine topping. Take about 2 1/2 tablespoons of dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.Bake cookies 10-12 minutes. Let cool completely.
While cookies are cooling, melt chocolate according to package directions. Dip cookies halfway into chocolate and place on parchment paper lined cookie sheet. Sprinkle immediately with toffee bits.
Can you smell the cinnamon goodness through your screen? They are SO delicious. Trust me, these babies are going to be at the front of your recipe box all winter long.
Add a big glass of milk and your Tuesday doesn't feel so mid-week all the sudden. YUM. Happy baking!
Labels: PLA Cooks, Recipes