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Cinnamon Chocolate Minties Recipe

Cinnamon Chocolate Minties Recipe

“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
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling YIELD:48 servings

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

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.
Editor's Note: This recipe was tested with Bob’s Sweet Stripes peppermint candies.

Nutritional 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.