Cinnamon Chip Snickerdoodle Cookie Bars and a Giveaway!


Did I have you attention at “cinnamon chip?” Or was it “snickerdoodle?” Perhaps “cookie bars?” Maybe you’re here for the giveaway. Either way, I’ve got your attention.

I found a bag of cinnamon chips at Target (where else?) and picked them up. They’ve been sitting in my pantry for a couple of months before I stumbled across them again while looking for something to bake with. It was fate.


Cinnamon chips are way better than butterscotch chips. They look exactly the same with their color and texture, but butterscotch chips are kind of… meh to me. I do love See’s Candies butterscotch lollipops, though.


Anyways, these bars are chock full of cinnamon and resemble a thick snickerdoodle. They’re a lot more rich, so you can’t eat as many of these as you could with cookies.





These bars are also a lot sweeter than your regular snickerdoodle, so be prepared for a good sugar kick for the day.

Recipe from Epicuricloud

Cinnamon Chip Snickerdoodle Cookie Bars


  • 3 cups + 3 tablespoons flour
  • 3 teaspoons cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 sticks unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 10 ounces cinnamon chips
  • 2 tablespoons cinnamon sugar


  1. Preheat oven to 375 degrees F. Grease a rimmed half-sheet (17" x 12" x 1") baking pan.
  2. Combine flour, cream of tartar, baking soda and salt in small bowl.
  3. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each.
  4. Gradually mix in flour mixture.
  5. Stir in the cinnamon chips.
  6. Spread in prepared pan and sprinkle with cinnamon sugar.
  7. Bake for about 25-30 minutes or until the center is set.
  8. Cool in pan on wire rack. Cut into 48 squares.

Speaking of sugar, have you decided what you’re baking for Easter? It’s coming up in just over two weeks!

To help you out with your Easter baking, SweetWorks is hosting a giveaway on my blog for some wonderful themed Easter candies. One lucky winner will receive:


That’s a whole lot of goods! They’re great for stuffing Easter eggs with and the kids will be so happy to open eggs filled with shimmery spring Sixlets. I’d be happy eating the foiled solid dark eggs by itself. You could even hide the semi-solid milk chocolate rabbit as the “golden ticket” for kids to find on their Easter egg hunt!

To enter the giveaway, just fill out the Rafflecopter below:
a Rafflecopter giveaway

Red Velvet Marshmallow Brownies


Can we give a shout out to Target’s dollar section? They have such great finds for every holiday. For the upcoming Valentine’s Day, they have sprinkles in all sorts of pink and red. Have you seen them yet?


I love that I can buy unique sprinkles without spending a ton on each. Let’s face it, I’m a bit indecisive and can never pick just one type of sprinkles. At Target, I can have them all!


Nope, this isn’t an ad for Target (although I do adore tar-jay). It’s just the truth. Sprinkles for a dollar. Holler.


These red velvet marshmallow brownies are great for showing some love on Valentine’s Day. They have lots of red, love, and of course, sprinkles.


They’re also made from a box.. so anyone can make them! C’mon guys, you can totally make these for those lucky ladies in your life. It’ll save you a ton of money and you’ll get extra brownie points (pun intended) for making them yourself.


They’re best served the same day, so by all means, eat away.


Recipe from Confessions of a Cookbook Queen

Red Velvet Marshmallow Brownies


  • 1 box Red Velvet Cake Mix
  • 1/4 cup (1/2 a stick) butter, melted
  • 1/4 cup water
  • 1 egg
  • 8 oz of mini marshmallows
  • 2 tablespoons sprinkles


  1. Preheat oven to 375. Line a 9×13 pan with parchment paper. Set aside.
  2. Stir together the cake mix, butter, water and egg until a thick batter forms. Spread evenly into prepared pan.
  3. Bake for about 20 minutes, until puffy and a toothpick inserted in center comes out clean. Immediately top with marshmallows and sprinkles. Return back into the oven under the broiler on high, until the marshmallows slightly brown. Watch it very carefully! It happens faster than you know.
  4. Cool completely before cutting.

Peanut Butter Chocolate Chip Brownies


There is something about the pacific northwest that I just can’t get enough of. Don’t get me wrong, southern California will always be where my heart is, but I somehow feel at “home” in Seattle and Portland. Perhaps it’s the overcast, cloudy, grey skies that make me want to stay in bed all day (my favorite!). Or maybe it’s the vast array of food available within a couple blocks of walking distance. Whatever it is, I like it.


It’s currently 33 degrees F in Portland at the moment and I love being able to get all bundled up before going outside. In California, that’s pretty much nonexistent right now with our drought. It’s terrible and I wish it would just rain already back home!


I don’t really care for peanut butter desserts, but I know that a lot of readers loveeee that peanut butter/chocolate combination. This one’s for you guys!


I think these peanut butter chocolate chip brownies would taste better if they were slightly under baked. I like having a gooey and moist center rather than a crumbly one.


Recipe from Bakerella

Peanut Butter Chocolate Chip Brownies


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 Tablespoons butter, softened
  • 1/2 cup peanut butter
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees and grease an 8 X 8 pan.
  2. In a medium bowl, stir the flour, baking powder and salt together with a wire whisk and set aside.
  3. Cream the butter and peanut butter until smooth. Add the sugars and mix until combined. Add the eggs and vanilla and mix.
  4. Add the dry ingredients and mix on low until combined. Stir in the chocolate chips.
  5. Spread in the pan and bake for 30-35 minutes or until done.