Since I reorganized my kitchen and most of my ingredients are in jars, they stare at me everyday. Things like corn starch and GF flour don’t really interest me, but the peanut butter chips, yeah the peanut butter chips. They are all gone now. There isn’t going to be any recipes with peanut butter chips for awhile unless they use the whole bag.
It’s not just the peanut butter chips that tempt me, it’s the chocolate chips, cinnamon chips, and caramel bits that tempt me too. They also inspire me. Snickerdoodles are great on their own, but why not up the anti with more cinnamon and caramel?
In other news, I think my turtles are about a week away from learning how to climb out of their tank. They get really aggressive in the evenings and keep climbing up their fake plant. You wouldn’t think turtles could be so loud, but they are. All they want is food, not my love. True story – turtles are not very loving.
Perfect snickerdoodles are moist and tender. They are soft and flavorful. I’ve been making the same snickerdoodle recipe for the last ten years, and although I stand by that recipe, there are always ways to fancify it. Throw in some cinnamon chips and caramel bits and you have a bit of fancy. Trust me, fancify your snickerdoodles!
Two Years Ago – Tiramisu Whoopie Pies
Cinnamon and Caramel Snickerdoodles
Adapted from Snickerdoodles
Yield – 24 2-inch cookies
1/2 cup shortening
3/4 cup sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup cinnamon chips
3/4 cup caramel bits
1/4 cup sugar + 1 tablespoon cinnamon for rolling
- Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
- Cream together the shortening and sugar in the bowl of a stand mixer with a paddle attachment until light and creamy. Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
- Add the flour, cream of tartar, salt, and cinnamon and mix until just combined. Stir in the cinnamon chips and caramel bits.
- Mix the sugar and cinnamon together. Portion the dough using a 2-tablespoon scoop and roll each scoop in the cinnamon-sugar.
- Place the dough on the lined cookie sheets and bake for 8-10 minutes until the cookies just begin to brown. Do not over bake.
- Transfer the cookies to a wire rack to cool before storing.