Save on Pinterest

Cinnamon Chocolate Minties

“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
  • Makes
    about 4 dozen

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

  • 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.
Editor's Note
This recipe was tested with Bob’s Sweet Stripes peppermint candies.
Nutrition Facts
1 each: 73 calories, 3g fat (2g saturated fat), 9mg cholesterol, 23mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video