Cinnamon Chocolate Minties |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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âThese cookies are also great with white chocolate instead of semi-sweet. For a simple topping, you can also use powdered sugar with peppermint candies.â âBarbara Estabrook, Rhinelander, Wisconsin 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 king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: about 4 dozen.
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