Taste-testing is something I take very seriously. I taste-test to make sure the food I make and post about isn’t absolute garbage and… well, because I really love to eat. I can usually control myself and take a bite or two of a dessert before packaging it all up and sending it off to friends, coworkers, and family members. These cookies, though… I took one bite, loved it, and took another, and another. Before I knew it, I had eaten 2.5 cookies. I then proceeded to eat 2.5 more after I Instagrammed the evidence of my lack of self control.
I have already professed my love for cinnamon chips in this post. This takes my love to a whole new level. I purposefully left the remaining 4 dozen cookies in Appleton so I wouldn’t be tempted to eat the whole batch during the work week. Trust me, folks. There is nothing better than a soft, chewy cinnamon-y snickerdoodle cookie studded with cinnamon chips.
Cinnamon Chip Snickerdoodles
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cream of tartar
1/2 teaspoon baking soda
3 cups all-purpose flour
10-ounce bag (1 1/2 cups) cinnamon chips
1/4 cup sugar
1 teaspoon cinnamon
- Preheat oven to 375°. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer or in a large bowl, beat together butter and 1 1/2 cups sugar and light and fluffy, scraping down the sides of the bowl a couple times. Mix in eggs and vanilla until well combined. Stir in cream of tartar, baking soda, and flour until well combined. Mix in cinnamon chips.
- In a separate, shallow bowl, mix together 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls and roll in the cinnamon sugar. Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10 – 12 minutes or until edges or golden brown. Let cool on baking sheets for one minute before moving to a cooling rack to cool completely.
makes 4 dozen cookies