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Toffee Doodles

When snickerdoodle gives Toffee the look…you know the look…things happen and then Toffeedoodle arrives. These cookies are great for whipping up with the kiddies (your little doodles). So nostalgic and sooooo good. If you are not a fan of Toffee, either substitute it for bits you do like or skip the bits altogether and make cinnamon snickerdoodles.

So, if your household is like mine then you have some family members that really like this and other family members that don’t like that.  Everyone is my household, except my eldest son, loves chocolate (not including the baby of course lol).  He is not allergic or anything, he just has an aversion to chocolate, all nuts and peanut butter.  The weird part of this is, he drinks hot chocolate, likes white chocolate and eats chocolate cake…hmmm.  I often have to be sure to divide the batter and bake something without chocolate and nuts for the little guy. He loved these so much, I had to hide them.

 

 

These cookies spread quite a bit so be sure to place them 3″ apart on the cookie sheet.  You don’t have to bake them all.  They store well in the freezer.  Winning! This recipe makes 28 large flat cookies. It may sound like a lot but, trust me, they won’t last long.

 

 

YIELDS: 28 Servings

PREP TIME: 7 mins, TOTAL TIME: 45 mins

Ingredients: 
 2 ⅔ cups all purpose flour
 1 tsp baking soda
 2 tsp baking powder
 ½ tsp salt
 2 tbsp cinnamon, divided
 1 cup butter; softened
 1 ½ cups + 4 tbsp granulated sugar
 2 large eggs
 1 cup Skor bits
Directions: 
1. Pre-heat oven to 375 F and line cookie sheet with parchment paper.
2. In medium bowl whisk flour, baking soda, baking powder, salt and 1 tsp cinnamon; set aside.
3. In stand mixer, cream 1 1/2 cups sugar and butter until light and fluffy (about 3-4 minutes); add eggs one at a time mixing well after each addition.
4. On low speed, add dry ingredients until combined.
5. Add Skor bits until combined.
6. In bowl or plate add remaining sugar and cinnamon.
7. Scoop out 2 tbsp of dough and roll into balls.
8. Roll dough in sugar and cinnamon mixture; place on lined cookie sheet 3” apart. Bake for 9-12 minutes.
9. Cool on cookie sheet for 5 mins then transfer to cooling rack to cool completely; 15 minutes.

 

RECIPE NOTES:

-What’s great about his recipe is you can store the dough in the freezer.  Set scooped dough on tray and freeze for 15 minutes.  Place dough in freezer bags or an airtight container and store for up to 3 months. Thaw before baking.

 

 

When you whip up this deliciousness, please remember to snap and share on Instagram with #franmurrayco so I can see your bougie looking and yummy results! 

 

 

Smooches!

Fran

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