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stack of snickerdoodle cookies filled with chopped Snickers bars on a white plate

Snickery-Doodles

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Soft-baked, puffy, and thick snickerdoodle cookies loaded with chopped Snickers! These cookies are easy and quick to make.


Ingredients

Cookie Dough

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 and 1/3 cups (267g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 and 1/2 cups chopped Snickers (about 10 fun-size or 34 full size bars)

Topping

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Chop up your Snickers bars first. Place the chopped snickers into the freezer as you prepare the cookie dough.
  2. Preheat oven to 375°F (191°C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. Make the topping: Toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  4. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg, egg yolk, and vanilla. Scrape down the sides as needed. Set aside.
  5. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Fold in the cold Snickers Bar pieces.
  6. Take 1.5 – 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out, if desired. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Notes

  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Cream of Tartar: Like most Snickerdoodle cookie recipes, cream of tartar is required.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: snickerdoodles with snickers, snickery doodles