Print Recipe

Chewy Drizzled Cinnamon Chips Cookies

RG

Ingredients

Cookies

  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 2/3 cups (10 ounce package) Hershey's Cinnamon Chips, divided
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup finely ground pecans or walnuts

Cinnamon Chips Drizzle

  • Remaining 2/3 cup cinnamon chips
  • 1 1/2 teaspoons shortening

Instructions

  1. Cookies: Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
  2. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.
  3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
  4. Heat oven to 350 degrees F.
  5. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.
  6. Bake for 8 to 10 minutes or until golden around edges.
  7. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  8. Drizzle with Cinnamon Chips Drizzle.
  9. Cinnamon Chips Drizzle: Place remaining 2/3 cup cinnamon chips and 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.

Yield: about 5 dozen cookies

Source: Hershey's Kitchens


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