Imperial Cinnamon Red Hot® Cookies A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!
Ingredients
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Preheat oven to 375 degrees F (190 degrees C).
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Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
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Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
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Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
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Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.
Per Serving: 174 calories; protein 1.6g; carbohydrates 26.4g; fat 7g; cholesterol 15.2mg; sodium 116.6mg. Cinnamon can be increased to taste.