Imagine a cookie that combines the classic comfort of a snickerdoodle with the irresistible crunch of cookies and cream - sounds like a dessert dream, right? These Cookies n Cream Snickerdoodles are about to become your new obsession! Perfect for satisfying those sweet cravings and impressing friends and family, this recipe takes two beloved treats and transforms them into one spectacular cookie that's crispy on the outside, soft on the inside, and absolutely packed with flavor.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 cup crushed chocolate sandwich cookies
- 1/4 cup sugar and 1 tbsp cinnamon for rolling
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure the eggs are fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed chocolate sandwich cookies, distributing them evenly throughout the dough.
- In a small bowl, mix the additional 1/4 cup sugar and 1 tablespoon of cinnamon for rolling.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. The cookies will remain soft and delicious.
Tips
- Make sure your butter is softened but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients. This can make your cookies tough instead of tender.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- For extra crunch, use chocolate sandwich cookies that are slightly crushed but not completely pulverized.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Store in an airtight container to maintain softness and freshness.
- For maximum flavor, use high-quality vanilla extract if you have it on hand.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
