The Snickerdoodle Cookie

March 22, 2021

The Snickerdoodle Cookie

Prep time: 15 minutes

Cook time: 8-9 minutes

Allergen ALERT: This recipe contains ingredients with Peanut products.

Ingredients:

* 2 + 1/4cup All Purpose Flour

* 1cup Cocoa Powder

* 1 + 1/2tsp Baking Soda

* 1/2tsp Salt

* 1cup Granulated Sugar

* 1cup Brown Sugar, firmly packed

* 1cup Unsalted Butter, at room temperature

* 2 Eggs

* 2tsp Vanilla Extract

* 1/2cup Semi-Sweet Chocolate chips

* 1/2cup Salted Roasted Peanuts

* 6-8 Mini Snickers bars cut into quarters

Directions:

1. Preheat oven to 350degrees F. Line 2 cookie sheets with parchment paper, and spray with some cooking spray.

2. Combine flour, baking soda, salt and cocoa in a bowl. Whisk with hand whisk to ensure no lumps, and that the ingredients are combined well.

3. Using the bowl of a stand mixer (with paddle attachment), beat the butter, granulated sugar and brown sugar, until creamy and combined. Add eggs one at a time, and beat until just combined. Add in the vanilla and beat to combine.

4. Add the flour mixture in three batches to the bowl and beat to combine. Do not over beat.

5. Stir in the peanuts and chocolate chips by hand with a wooden spoon.

6. Using an ice cream scoop or cookie scoop if you have one, scoop the cookie dough onto the baking sheets. Leaving a space inbetween scoops, so that there is enough room for the cookies to spread as they bake. Press a quarter of the snickers bar into to the top of each cookie dough ball.

7. Bake at 350degrees for 8-9 minutes, until the outside edges are done, and the middle is slightly soft. Leave on a wire rack to cool.