I was asked to bake something for the volunteers at the school’s Santa’s Workshop and I was thinking of something with cinnamon. This is the same dough I use in my Toffee Butter Cookies, but I substituted cinnamon chips in place of the toffee, plus I put a few cinnamon chips into the chocolate drizzle and I have to say I love the second version as much as the first! This makes a crispy, buttery cookie with just the right amount of cinnamon and chocolate for a perfect holiday treat. I had a little of the chocolate drizzle left and it doubles nicely as ice cream topping! Well I am looking forward to a weekend of wrapping presents and baking up goodies. What are your weekend plans?
Cinnamon Chippers with Chocolate Drizzle
1 cup butter,softened, no substitutes
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cinnamon chips
1/3 cup white chocolate chips
1/3cup semi-sweet chocolate chips
1/4 cup cinnamon chips
2 tablespoon milk
Preheat oven to 350 degrees. In a large bowl, beat together with electric mixer, butter and powdered sugar, add egg and vanilla, beat until fluffy. Add flour, baking powder, baking soda, beat at low speed until well combined. Stir in cinnamon chips. Use a medium cookie scoop or a tablespoonful rounded into balls and place 2 inches apart on greased or lined cookie sheets. Bake 10-12 minutes or until cookies are starting to brown on the edges. Cool on cookie sheet for a couple of minutes, move to wire rack to finish cooling. For topping, melt white chocolate chips, chocolate chips, cinnamon chips and milk in a microwave safe bowl, for about 45 seconds, stirring after the first 20 seconds. Stir until smooth. Pipe or drizzle chocolate over the cooling cookies.
*For piping, just add slightly cooled chocolate to a small zipper style bag and clip one corner and squeeze over cookies.