Chewy Drizzled Cinnamon Chips Cookies
Serving Size : 5 Dozen cookies
Category : Biscuit
Borrowed from the Hersey's webpage
Ingredients
| Amount |
Measure |
Ingredient |
| -------- |
------------ |
-------------------------------- |
| 3/4 |
cup |
(1-1/2 sticks) butter or margarine, softened |
| 1 |
cup |
packed light brown sugar |
| 1/4 |
cup |
light corn syrup |
| 1 |
Whole |
egg |
| 1-2/3 |
cups (10-oz. pkg.) |
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 |
|
Preparation Methods
CINNAMON CHIPS DRIZZLE:
- Beat butter and brown sugar in large bowl until fluffy.
- Add corn syrup and egg; mix well.
- 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.
- 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.
- Heat oven to 350¡F.
- Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough.
- Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden around edges.
- Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
- Drizzle with CINNAMON CHIPS DRIZZLE.
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.
- Drizzle onto cookies.
A printer friendly version of this recipe can be obtained Here
Enjoy
Well if you think you can do better than the Hersey's photographers and want to send in what these cookies really look like,
please feel free
| 
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