Toffee-Studded Snickerdoodles

Toffee-Studded Snickerdoodles

Made with:

HEATH Toffee Bits, medium grind (Item# 60550)

10 dozen cookies


3 cups (1 lb. 8 oz.) butter or margarine, softened
3 cups (1 lb. 5 oz.) shortening
6 cups (3 lbs.) sugar
12 whole (21 oz.) eggs
16 cups (5 lbs.) all-purpose flour
3 Tbsp. cream of tartar
2 Tbsp. baking soda
1-1/2 tsp. salt
8 cups (2 lbs. 8 oz.) HEATH Toffee Bits, medium grind (Item# 60550)
2 Tbsp. ground cinnamon
1 cup (8 oz.) additional sugar for rolling


    1. Heat convection oven to 350°F (standard oven: 400°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Combine butter, shortening and sugar in large bowl of mixer fitted with paddle attachment until fluffy. Add eggs; mix thoroughly. Stir together flour, cream of tartar, baking soda and salt in large bowl; gradually add to butter mixture, mixing until well blended. Stir in HEATH Toffee Bits.
    3. Stir together cinnamon and additional sugar in large bowl; set aside. Portion cookie dough with #20 scoop; roll each scoop in cinnamon sugar mixture. Place 2 inches apart on prepared cookie sheets. Flatten cookies slightly.
    4. Bake 9 to 11 minutes* or until lightly browned. Remove from oven; cool on sheets 5 minutes. Remove from cookie sheet to wire rack. Cool completely.
    *If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.
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