Toffee-Pecan Snickerdoodles

Toffee-Pecan Snickerdoodles are a delicious twist on the traditional snickerdoodle cookie. These cookies are filled with crunchy toffee bits and nutty pecans and have the perfect balance of sweetness and texture.

Ingredients:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup toffee bits
• 1 cup chopped pecans
• 2 tablespoons granulated sugar for rolling
• 2 teaspoons ground cinnamon for rolling

Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

In a large bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy

Beat in the eggs, one at a time, and then add the vanilla extract

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Stir in the toffee bits and chopped pecans

In a small bowl, mix together 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon for rolling

Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture

Place the coated dough balls on the prepared baking sheets, leaving some space between them for spreading

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely