I was looking for a new/classic recipe idea for A and I to make and I came across this recipe:
My favorite Snickerdoodle recipe from my very first cookbook: Better Homes and Gardens Cooking for Kids.
I went through the recipe and made some adjustments to update it and added my new factor: chocolate chips.
I wasn’t sure how much they would spread out, but they did not spread out very much at all. I first put them on the tray like this:
But I could have easily fit another row with no issue, and so I did that the second time around.
Here’s the recipe! Enjoy!
Chocolate Chip Snickerdoodles
(Recipe adapted from Better Homes and Gardens: The New Junior Cookbook)
3/4 cup sugar
1/2 cup softened butter
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cream of tartar
1 cup of chocolate chips
For topping: 2 tablespoons of sugar, 2 teaspoons ground cinnamon
Preheat oven to 375 degrees.
With a mixer: cream softened butter, then add in sugar and mix until smooth. Beat in egg and vanilla.
In a separate bowl sift together flour, salt, baking soda, cinnamon, and cream of tartar.
Slowly add flour mixture to butter mixture until just mixed.
Stir in chocolate chips.
In a small bowl mix together sugar and cinnamon for the topping.
Scoop tablespoon size amounts of dough and roll in the sugar/cinnamon topping. Place about an inch a part on parchment or silpat lined cookie sheets. Bake for 9 minutes until set and slightly golden. Don’t over bake! Makes about 24 cookies.
And here’s another shot of them with one of my Christmas mugs from B:
B declared them “best cookies ever” and ate most of them before I could take the picture with the cup!
And the boys liked them as well:
Although J’s face seems cautionary here. He ate them up! And we had to hide them, so he didn’t demand them at dinner when he saw them!
Another satisfied cookie eater. Happy baking!