I took my ultimate soft, homemade Snickerdoodle cookie dough and sandwiched the dough in between my favorite Cinnamon and Sugar Original Cannoli Chips, to create the ultimate cinnamony-sugary cookie thats crunchy from the Cannoli Chips and soft from the Snickerdoodle cookie. Sandwich cookies to the nth degree!
As far as I am concerned there are two kinds of people in this world: those that love crunchy cookies and those that love soft, fluffy cookies. So that got me thinking…why not combine a crunchy cookie and soft cookie all in one cookie, to make everyone happy?! The Original Cannoli Chip Company sent me several bags of the three varieties of Cannoli Chips they sell, to develop some recipes with. As soon as I received my Cannoli Chip shipment, my mind started going a million miles an hour, thinking about all the different things I could do using the Cannoli Chips in recipes. I have so many ideas!! Click HERE to see one of the other recipes I developed using their Cannoli Chips. I think you guys will really LOVE these cookies though…like seriously 🙂
First, you are going to place Cannoli Chips on the cookie sheet like this:
Whip up your Snickerdoodle cookie dough. Scoop the cookie dough into balls, roll the balls in a cinnamon and sugar mixture, and then top the Cannoli Chips with the cookie dough ball. My Sweese bowls are perfect for mixing the cinnamon-sugar topping in!
Pop these babies in da oven and bake for 5-minutes. Take the cookies out of the oven and press another Cannoli Chip gently onto the top of the cookie dough ball, and then put the cookies back in the oven to finish baking! And wah-la! A soft Snickerdoodle cookie sandwiched between two crispy Cannoli Chips!
Best of both (cookie) worlds y’all! This is a killer Snickerdoodle cookie recipe, so you could also just bake these up without the Cannoli Chips, but these Cinnamon Sugar Cannoli Chips really put this dessert over-the-top!
Original Cannoli Chips Snickerdoodle Sandwich CookiesPrint Recipe
- SNICKERDOODLE COOKIE DOUGH:
- 3/4 cup unsalted butter, room temperature
- 1-1/3 cups white granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 3 teaspoons water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- CINNAMON-SUGAR MIXTURE:
- 1/4 cup white granulated sugar
- 1-1/2 teaspoons ground cinnamon
- 1 (5.1-ounce) bag Original Cannoli Chips Cinnamon Sugar Cannoli Chips (or 56 cannoli chips)
Preheat the oven to 375-degrees. Line 2-3 cookie sheets with parchment paper or a Silpat. Place Cannoli Chips on the baking sheet, spacing the Cannoli Chips out to allow for the Snickerdoodle to spread during baking. Set aside.
PREPARE THE SNICKERDOODLE COOKIE DOUGH:
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter on medium-high speed until light and creamy. Add the sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg to the sugar mixture and beat into the mixture until completely incorporated. Add the vanilla extract and water to the sugar mixture and beat until all ingredients are fully incorporated. Turn the mixer speed to low, and slowly add the flour, baking soda, cream of tartar, salt, cinnamon and nutmeg. Mix until barely combined. Remove bowl from the mixer.
PREPARE CINNAMON SUGAR MIXTURE:
In a small bowl add 1/4 cup sugar and 1-1/2 teaspoons ground cinnamon. Mix until combined.
Use a smedium (technical term) cookie scoop to scoop cookie dough balls. Roll cookie dough balls in the cinnamon-sugar mixture until all sides of the ball are fully coated. Place a cookie dough ball on top of each Cannoli Chip on the cookie sheet. Gently press the cookie into the Cannoli Chip.
Bake cookies in 375-degree oven for 5-minutes. Remove cookies from the oven and press a Cannoli Chip onto the top of each cookie, gently pressing it into the cookie. Put cookie sheet back in the oven and continue to bake cookies for an additional 4-minutes. Remove cookies from the oven and allow cookies to set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.
Store cookies in an airtight container, at room temperature. Cookies stay fresh for several days.
The cookies on the plate are the topsides of the cookies, and then I flipped one over, so you could see the Cannoli Chip on the bottom!
And these smelled soooooo good while they were baking up!! They even woke up this monster….
Dang Cookie Monster!! Trying to eat all my cookies 😉
Click HERE to check out the Original Cannoli Chips! I have successfully gotten all my taste testers addicted to their Cannoli Chips hehehe 🙂
**Disclosure** The Original Cannoli Chips provided me with the Cannoli Chips made to develop this recipe. All thoughts, opinions, pictures, recipe,commentary and silliness are mine.
I have linked this recipe up at the following Link Parties: What’s Cookin Wednesday, Pin Junkie Pin Party, Fantastic Friday, Weekend Potluck, Sugar and Spice, Monday Plan Monday. Click on the links to check out a lot of fun recipes and crafts from a ton of bloggers! So much fun!