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Chewy Chocolate-cinnamon Cookies

Details

Time
2 hours
Skill Level
Beginner
Yields
40 cookies

Warm cinnamon and rich HERSHEY'S Cocoa make a great pair. This recipe results in soft, chewy chocolate cookies with a little taste of cinnamon spice. Roll them in cinnamon sugar for a sparkly sweet finish.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
9 minutes
Cool Time
30 minutes
Chill Time
30 minutes

Ingredients

  • 6 Tbsps
    butter or margarine, softened
  • 2/3 cup
    packed light brown sugar
  • 3 Tbsps
    granulated sugar plus 1/4 cup , divided
  • 1
    egg
  • 1 tsp
    baking soda
  • 1/4 cup
    light corn syrup
  • 1 tsp
    vanilla extract
  • 1 1/2 cups
    all-purpose flour
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/2 tsp
    ground cinnamon

Directions

Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Mixing Bowl Mixing Bowl
Refrigerator Refrigerator
Mixer Mixer
Measuring Cups Measuring Cups
Bowl Bowl
Wire Rack Wire Rack
1

Heat oven to 350°F. Line cookie sheet with parchment paper or spray with nonstick cooking spray.

2

Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.

3

Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.

4

Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper.

Additional questions?