Candy crashed : Snickers-doodles

I have such a big sweet tooth! I bought two huge bags of candy for Halloween but begrudgingly handed them out to the little brats that came to my door! Luckily I had a lot left over and, since my son is only two and won't remember about the candy by tomorrow, I can dig into his goodies. Anyways, I don't think I'll ever give him candy again after seeing this kid get a sugar rush jumping off the walls and screaming "Twick 'o Tweat!!!" while running around in circles, ending with the candy crash meltdown. Aren't I a great mom?! And since I'm a practical mom as well, I've thought of some pretty creative ways to use up the Halloween candy, (including freezing some of it until Christmas!).

Chocolate and coconut covered popcorn with M&M's (Jimmy cracked corn) (Coming soon!)

Reses cookies (Coming soon!)

Snickers Doodles

I have to admit I was a little nervous about trying this recipe but it came out amazing! I can't stop eating them!

*Recipe adapted from "Snickerdoodles" recipe in Better Homes and Gardens Cookbook, 12th Edition, p. 216

Ingredients

1/2 cup butter, softened

1cup sugar

1/4 tsp baking soda

1/4 tsp cream of tarter

1 egg

1/2 tsp vanilla

1 1/2 cups AP flour

1 cup (about 7 mini bars) of chopped snickers

Coating: 2 tbsp sugar

1 tsp ground cinnamon

With an electric mixer, beat the butter for thirty seconds until fluffy. Add sugar, baking soda, and cream of tarter and mix until combined. Mix in egg and vanilla, then add the flour. (You may have to stir the rest of it in if the mixer can't handle all of it).

Fold in the chopped Snickers pieces until well incorporated. Cover bowl with plastic wrap and chill dough for about 1 hour, (which is a good thing to do with any rolled or shaped sugar cookie to make it easier to handle).

Preheat the oven to 375 F.

Combine the 2 tbsp of sugar with the ground cinnamon in a small bowl. Roll dough into 1 inch balls and coat each one in the cinnamon sugar mixture. Place 2 inches apart on either an ungreased cookie sheet or parchment paper. Bake in preheated oven for 11-12 minutes, the edges should be golden. (Remember cookies finish "carry-over cooking" after you take them out of the oven. I used to always burn my cookies because I would forget about that rule).

Enjoy!