Rating: 4.5 stars
2 Ratings
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A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.

  • Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.

  • Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.

  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

Cook's Notes:

Cinnamon can be increased to taste.

You can find bulk cinnamon candies online by searching for "imperial red hots".

Nutrition Facts

174 calories; protein 1.6g; carbohydrates 26.4g; fat 7g; cholesterol 15.2mg; sodium 116.6mg. Full Nutrition
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