Monthly Archives: June 2009

Chew on this

Is there anything better than an extra chewy and delicious cookie? Cookies are one of my favorite desserts because they can be dressed up or down, I almost always have the ingredients on hand to make up some kind of cookie, they are portable and they are the perfect hand held treat.

And, really, who doesn’t love cookies?? They are impossible to turn down. If you are offered a cookie, you must take it. You just can’t refuse.

I like new twists on old faves. It’s fun to take something familiar and change it up a bit. These snickerdoodles are filled with a buttery toffee crunch and drizzled with just a little bit of chocolate. If you are like me and you like the combo of chocolate and cinnamon, you will love these. So delicious and so easy!

I changed up the original recipe by using all butter instead of half butter and half shortening and adding a bit more cinnamon for rolling. I decided to add the chocolatey drizzle because….chocolate makes everything better! The recipe calls for placing the cookies directly on an ungreased cookie sheet, but I recommend using a silpat or parchment paper just because the toffee pieces melt and bit and get pretty sticky. You’ll want to lift them easily from the cookie sheets without them falling apart.



  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup plus 3 tablespoons sugar, divided
  • 2 eggs
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
  • 2 1/2  teaspoons ground cinnamon
  • 3/4 cup semi-sweet chocolate chips, melted

1. Heat oven to 400°F.

2. Beat butter and 1 cup sugar in large bowl until 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.

5. Put melted chocolate in a baggie and snip the corner just a tiny bit. Squeeze chocolate onto cooled cookies. Makes about 5 dozen.



Filed under chocolate, cookies