Best Cinnamon Chocolate Minties Recipes

CINNAMON CHOCOLATE MINTIES

Cinnamon Chocolate Minties image

"These cookies are also great with white chocolate instead of semi-sweet. For a simple topping, you can also use powdered sugar with peppermint candies." -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup coarsely crushed soft peppermint candies
1/3 cup dark chocolate chips
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 teaspoon canola oil
2 teaspoons finely crushed soft peppermint candies

Steps:

Preheat oven to 350°. In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in candies and dark chocolate chips., Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Flatten slightly. Bake 6-8 minutes or until set. Remove to wire racks to cool completely., In a small bowl, melt semisweet chips with oil; stir until smooth. Drizzle over cookies. Sprinkle with candies. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON CHOCOLATE MINTIES

CINNAMON CHOCOLATE MINTIES image

Categories Cookies Dessert

Yield 4 dozen

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon Spice Island® Pure Vanilla Extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup coarsely crushed soft peppermint candies
1/3 cup dark chocolate chips
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 teaspoon canola oil
2 teaspoons finely crushed soft peppermint candies

Steps:

* In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in candies and dark chocolate chips. * Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Flatten slightly. Bake at 350° for 6-8 minutes or until set. Remove to wire racks to cool completely. * In a small bowl, melt semisweet chips with oil; stir until smooth. Drizzle over cookies. Sprinkle with candies. Let stand until set. Store in an airtight container. Prep: 45 min. Bake: 10 min./batch + cooling Editor's Note: This recipe was tested with Bob's Sweet Stripes peppermint candies. Nutrition Facts: 1 cookie equals 73 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 23 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.