Heath Bits o' Brickle Snickerdoodles

Snickerdoodles with toffee bits thrown in for extra chew and sweetness.

Course Dessert

Cuisine American

Keyword Snickerdoodles, Toffee

Prep Time 10

Cook Time 12

Cooling 20

Total Time 42

Servings

Cost 5

½ cup 1 stick butter or margarine, softened (I used unsalted butter) (114 grams)
½ cup shortening (98 grams)
1 cup sugar plus ⅓ cup sugar divided use (200 grams and 65 grams)
2 eggs
2-¾ cups all-purpose flour (350 grams)
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt added an extra big pinch to adjust for unsalted butter
1 ⅓ 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 ⅓ cup sugar and cinnamon. Shape dough into 1-¼-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.