Loaded Snickerdoodles

Total Time Prep: 30 min. Bake: 10 min./batch
Yield about 4-3/4 dozen
Contest Winner
Test Kitchen Approved
Loaded snickerdoodles are soft, tender and packed with coconut, pecans and chocolate chips.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup semisweet chocolate chips
  • 1 cup white baking chips
  • 1/2 cup finely chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1 cup sugar
  • 3 tablespoons ground cinnamon

Directions

  1. Preheat oven to 375°. Cream butter and sugars until light and fluffy, 5-7 minutes; beat in eggs and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in chocolate chips, nuts and coconut.
  2. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
  3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 106 calories, 6g fat (4g saturated fat), 16mg cholesterol, 56mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

I’ve been making these cookies for over 40 years. I combined snickerdoodles with some of my favorite ingredients to satisfy every craving. Everyone can barely wait for the cooler weather to arrive because that's when I’m known to bake these cookies. —Gayle Clanton, Odessa, Texas
Recipe Creator

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