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Holiday: Cinnamon Chocolate Minties




Source of Recipe


TOH - Barbara E.


Recipe Introduction


“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.” --B.E.


List of Ingredients




1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon 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


Recipe



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.



Yield: about 4 dozen.