Get ready to revolutionize your baking game with the most irresistible cookie recipe that'll make your taste buds dance and your friends beg for more! These Snickerdoodle Candy Chunk Cheat Cookies are the perfect blend of classic cinnamon-sugar magic and decadent candy chunks that will transform your ordinary cookie experience into an extraordinary culinary adventure. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup candy chunks (or chocolate chips)
- 1 tablespoon cinnamon sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the large eggs to the creamed mixture one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before moving on to the next step.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until well combined. This helps to evenly distribute the leavening agents throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the candy chunks (or chocolate chips) using a spatula or wooden spoon until they are evenly distributed throughout the dough.
- In a small bowl, combine the cinnamon and sugar to create the cinnamon sugar mixture for rolling the cookies.
- Using a cookie scoop or your hands, portion out the dough into balls about 1 inch in diameter. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Snickerdoodle or Candy Chunk Cheat Cookies with a glass of milk or your favorite beverage!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Uniform Size is Key: Use a cookie scoop or tablespoon to create evenly sized cookie balls. This ensures consistent baking and professional-looking results.
- Chill for Success: If you have time, refrigerate the dough for 30 minutes before baking. This helps prevent spreading and intensifies flavor.
- Watch the Bake Time: Cookies continue cooking after removal from the oven, so pull them out when edges are golden but centers still look slightly underbaked.
- Cool Completely: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container with a slice of bread to keep them soft and fresh for days!
Nutrition Facts
Calories: 238kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: 5g
Cholesterol: mg
