Chewy Drizzled Cinnamon Chips Cookies Recipe

Ingredients
<br>- 3/4 cup butter, softened
<br>- 1 cup packed light brown sugar
<br>- 1/4 cup light corn syrup
<br>- 1 egg
<br>- 1 2/3 cups HERSHEY®'S Cinnamon Chips, divided
<br>- 2 1/2 cups all-purpose flour
<br>- 2 teaspoons baking soda
<br>- 1/4 teaspoon salt
<br>- 1 cup ground pecans
<br>- 1 1/2 teaspoons shortening
<br><p></p>Directions
<br>step 1: Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
<br>step 2: Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH 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.
<br>step 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.
<br>step 4: Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.
<br>step 5: 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. About 5 dozen cookies.
<br>step 6: 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  1 minute; stir until chips are melted and mixture is smooth.
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Ingredients
- 3/4 cup butter, softened
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 egg
- 1 2/3 cups HERSHEY®'S Cinnamon Chips, divided
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup ground pecans
- 1 1/2 teaspoons shortening

Directions
step 1: Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
step 2: Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH 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.
step 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.
step 4: Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.
step 5: 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. About 5 dozen cookies.
step 6: 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 1 minute; stir until chips are melted and mixture is smooth.

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