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Sweet and Salty Teddy Bear Snickerdoodles

These Sweet and Salty Teddy Bear Snickerdoodles combine the comforting flavors of classic snickerdoodles with a fun twist from teddy bear-shaped chocolate candies and a sprinkle of coarse sea salt.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easier mixing.
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon cream of tartar
  • 0.5 teaspoon salt Use less salt if using salted butter.
  • 1 cup teddy bear-shaped chocolate candies Feel free to swap with other chocolate shapes or nuts.
  • 0.25 cup coarse sea salt for topping Adjust amount to suit your taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet mixture and blend until just combined.
  5. Gently fold in the teddy bear-shaped chocolate candies.
Baking
  1. Scoop dough onto ungreased baking sheets, spacing them about 2 inches apart.
  2. Sprinkle a pinch of coarse sea salt on top of each cookie.
  3. Bake for 10-12 minutes until the edges are lightly golden.
  4. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are best served warm, right out of the oven, when the chocolate is still melty. Store in an airtight container at room temperature for about a week or freeze with layers separated by parchment paper.