Bits o’ Brickle Snickerdoodles are one of my favorite Heath Bits Cookies. I first served them at a Girl Scout meeting, and the girls gave them rave reviews. They are basically classic Snickerdoodles with Heath toffee bits replacing part of the sugar. The girls recognized them right away as Snickerdoodles, and liked the added texture and flavor of the toffee bits. Interestingly, the adults in the group preferred these peanut butter cookies. Maybe the sweetness of the Snickerdoodles appealed more to the girls? I don’t know.
Here’s the Bits o’ Brickle Snickerdoodles recipe from Hershey’s. I’ve added the gram amounts used plus a few notes. If your grocery doesn’t sell the toffee bits, you can find them on Amazon.
Heath Bits o’ Brickle Snickerdoodles
- 1/2 cup 1 stick butter or margarine, softened (I used unsalted butter) (114 grams)
- 1/2 cup shortening (98 grams)
- 1 cup sugar plus 1/3 cup sugar divided use (200 grams and 65 grams)
- 2 eggs
- 2-3/4 cups all-purpose flour (350 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt added an extra big pinch to adjust for unsalted butter
- 1 1/3 cups 8-oz. pkg. HEATH BITS ‘O BRICKLE Toffee Bits
- 2 teaspoons ground cinnamon
- Preheat oven to 400°F. Beat butter, shortening 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. Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.