Chocolate-Butterscotch Snickerdoodles

Sounds yummy, right?  Well they really are…I mean I like a cookie as much as the next girl, but normally I’m not sooo thrilled by anything other than a good chocolate chip or sugar cookie…but these are sort of genius.  When I woke up in the morning to find this recipe in my inbox from Jessica over at How Sweet It Is, I almost started drooling.  Then I immediately starting thinking of when I could make them.  I logically settled on Maryland’s Homecoming tailgating fiesta that my friends were planning for this past weekend.  Totally a good call…nothing goes better with copious amounts of booze than cookies??
 You will need:

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 tablespoons milk (I used skim)
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/4 cup sugar + 1 tablespoon cinnamon = dipping mixture

Cream butter and sugar until light and fluffy, around 5 minutes.  Add egg and vanilla and mixt well to combine, about 2 minutes.  Add in flour, salt, baking powder and cinnamon.  Mix until everything just comes together.  Add the milk.  If it’s still crumbly, you can add another tablespoon of milk, but you should be fine with the two.  Fold in the chocolate and butterscotch chips with a spatula.  Refrigerate for aroudn 30 minutes to firm up the dough.

In a small bowl, combine the 1/4 cup sugar and tablespoon of cinnamon.  Take heaping tablespoons of cookie dough and roll in your hands to form nice little balls.  Roll each ball in the cinnamon-sugar mixture and place on a cookie sheet.

*Note: For one of my cookie sheets, I used my silpat and the other I didn’t…which resulted in two different consistencies of cookies: silpat = flatter, larger cookie & plain cookie sheet = thicker, smaller cookie.  I prefer the look of a fatter cookie (ha!) but they tasted the same.  Also, next time I’ll spray with baking Pam because the cookies stuck a bit.

Bake for 8 to 10 minutes and let cool for about 5 minutes on the cookie sheet.  Place on cookie racks to cool completely and immediately store in an airtight container – that is unless you want to eat 5 in a row like me…

Makes: 24 cookies
Time: 25 minutes (plus 30 minutes chilling time)
From: How Sweet It Is

On a bit of an unrelated sidenote…does anyone else find it amazing the difference between the tailgating you did as an undergraduate student compared to now as an alum?  I couldn’t believe how classy we managed to be now that we aren’t broke college students…I mean there were little cans of champagne for goodness sakes, not to mention an absolute feast of yummy food!  Well done ladies, well done.

I even got birthday muffins! Thanks Susie!

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  • By Holiday Confections: in progress… on December 18, 2011 at 10:34 pm

    […] far: Chocolate Peanut Butter Cup Cookies White Chocolate Cranberry Blondies Chewy Ginger Cookies Chocolate-Cinnamon Chip Snickerdoodles Peppermint Hot Chocolate based on this recipe Marshmallows for the hot […]

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