Ingredients
1cupunsalted butter,(2 sticks or 230 grams) softened to room temperature
1⅓cupsgranulated sugar,(267 grams)
1large egg,plus egg yolk
2tsppure vanilla extract
3cupsall-purpose flour,(375 grams) spoon & leveled
2tspcream of tartar
1tspBaking Soda
2tspground cinnamon
½tspsalt
1½cupsSnickers,(about 10 fun-size or 3 to 4 full size bars) chopped
¼cupgranulated sugar,(50 grams)
1tspground cinnamon
Preparation
Chop up your Snickers bars first. Place the chopped snickers into the freezer as you prepare the cookie dough.
Preheat oven to 375 degrees F (191 degrees C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Toss ¼ cup of granulated sugar with 1 teaspoon of cinnamon in a small bowl. Set aside.
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
Get it nice and smooth then add the sugar on medium speed until fluffy and light in color. Mix in egg, egg yolk, and vanilla. Scrape down the sides as needed. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running at low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
The dough is quite thick and you may have to stir the rest by hand. Fold in the cold Snickers Bar pieces.
Take 1½ to 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping.
Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11 to 12 minutes.
When the cookies are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out, if desired.
Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
