Cinnamon White Dark Chocolate Chip Cookies Recipes
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 15
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 WHITE CHOCOLATE COOKIES
White chocolate cookies with a hint of cinnamon.
Provided by cmb2kool
Categories Desserts Cookies Drop Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.
- Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.
- Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.
Nutrition Facts : Calories 217 calories, Carbohydrate 24.4 g, Cholesterol 20.4 mg, Fat 12.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 145 mg, Sugar 17.4 g
CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES
I wanted to put a spin on the traditional chocolate chip cookie, and who doesn't love cinnamon? Depending on what you use to drop your cookies, the serving quantity may change. -Cassie Colosimo, Reading, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen (about 4 cups mix).
Number Of Ingredients 11
Steps:
- Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 55mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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- In the bowl of a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla, and mix until combined, about 1 minute. Stir in dry ingredients just until combined, and then mix in chocolate chips.
- Roll 1 1/2 tablespoons of dough into balls and place them on a cookie sheet lined with parchment paper or silicone mats. Refrigerated until thoroughly chilled; at least 30 minutes.
- Bake at 350°F for 10-11 minutes or until the edges are just set and begin to brown. The cookies may look soft and under-baked. They will continue to bake on the cookie sheet. Cool cookies on baking sheet for 5 minutes, before transferring to wire rack to finish cooling completely.
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- To the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, sugars, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat until just incorporated, about 2 minutes. Don’t overmix.
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- In a stand mixer, cream your butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add your flour, pudding mix, salt baking soda and cinnamon. Add chips and mix until just combined.
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4.3/5 (10)Total Time 23 minsCategory DessertCalories 169 per serving
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4.4/5 (12)Estimated Reading Time 5 minsCategory CookiesTotal Time 1 hr 21 mins
- Place the oats in a small bowl. Cover with the boiling water and set aside to gel and cool until just slightly warm to the touch (or cooler).
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4.4/5 (9)Estimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cocoa, cayenne pepper, and cinnamon. Set aside.
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- In a large bowl, cream together butter and brown sugar until smooth. Beat in the egg and vanilla until well blended. Combine the flour, cornstarch, salt, and cinnamon; stir into the creamed mixture. Stir in the white chocolate and oats. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
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