Saturdays And Snickerdoodles

The weekend is here! And even though I wish it were a tad bit warmer, it’s a perfect day for baking. Low 60 degrees is optimum baking weather, in my opinion. So bakers start your ovens!

Continuing with my cookie obsession lately, I have yet another recipe to pass along. I know I tend to make lots of chocolate treats, but I’m a true chocoholic. I can’t help it. So, in the spirit of balance, I’m doing something different today.

Snickerdoodles are a loved childhood staple. And they also are good because they avoid worries like nut allergies or chocolate. It’s basically a cinnamon sugar cookie. And these are loaded with mini cinnamon chips for extra yumminess! Of course I made them extra large for fun, but you can adjust the size to your own liking. Just decrease the baking time and watch them carefully.

They are super simple to whip up, but don’t skip the chilling step. It makes a big difference. Also the addition of cream of tartar is important to keep them soft inside. I hope you give these a try. And BTW, have a fantastic Saturday. You deserve it ♥️

Supersized Cinnamon Chip Snickerdoodles

1 cup butter

3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 Tbsp vanilla extract

2 3/4 cups flour

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 pkg cinnamon chips

Cinnamon Sugar

1/4 cup granulated sugar + 1 Tbsp cinnamon. Mix together in a small bowl and set aside.

In a large mixing bowl, cream butter and sugars. Add eggs and extract, mixing well. Combine flour, cream of tartar, baking soda, salt, and cinnamon. Add dry ingredients to wet ingredients and fully incorporate. Gently stir in cinnamon chips. Form large balls of dough with 1/4 measuring cup. Roll in cinnamon sugar and place on parchment lined cookie sheets. Flatten balls slightly with the palm of your hand. Refrigerate 1 hour. Preheat oven to 350 degrees. Bake cookies 15 minutes until lightly browned. Remove from oven and cool on cookie sheet 5 minutes before moving to a cooling rack to cool completely.

Jumbo Peanut Butter Bacon Cookies

Hold onto your hats if you’re a true peanut butter fanatic! Today I’ve got a recipe that will knock your socks off. But first I have to give credit where credit is due. My youngest daughter came up with this cookie combination. She is the true peanut butter aficionado in our family!

I’ve been on a XL size cookie obsession lately. I really don’t know why. I’m sure if you wanted to make these a bit smaller, they would be just as yummy too, and yield a whole lot more cookies.

These peanut butter and bacon cookies are loaded with flavor. Peanut butter, peanut butter chips, crispy bacon, and roasted peanuts. They are the perfect combination of sweet and salty. Take care not to overbake them. These are meant to be a softer cookie. If you prefer a crunchier cookie, feel free to add an extra 1-2 minutes to your baking time.

I hope you give these a try for the peanut butter and bacon loving fan in your life! They are over the top amazing!

Jumbo Peanut Butter Bacon Cookies

1/2 cup butter

3/4 cup peanut butter

3/4 cup brown sugar

1/4 cup granulated sugar

2 eggs

1 tsp vanilla extract

1 tsp maple extract

1 Tbsp milk

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 pkg peanut butter chips

1 cup roasted peanuts

8 slices bacon, fried/crumbled/drained

Combine butter, peanut butter, and sugars. Mix well 2-3 minutes. Add egg, extracts, and milk. Fully mix in. Add flour, baking soda, and salt. Combine until all flour is incorporated. Stir in peanut butter chips, bacon, and peanuts. Measure 1/4 cup of cookie dough and form into large balls. Place on parchment lined cookie sheet and flatten slightly. Refrigerate 1 hour. Preheat oven to 350 degrees. Bake cookies 15 minutes until they are just lightly browned. Do not overbake. Remove from oven and cool 5 minutes on cookie sheet before moving them to a cooling rack. Makes approximately 16 cookies.