Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Cinnamon Chips Gems


2 hours
Skill Level
48 cookies

These cute cinnamon cupcakes are the perfect sweet treat recipe for you and your kids to make together. The happy little cluster of HERSHEY'S Cinnamon Chips atop each one offers the perfect final touch.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
18 minutes
Cool Time
30 minutes


  • 1 cup
    butter or margarine (2 sticks) , softened
  • 2 packages
    cream cheese (3-oz. each) , softened
  • 2 cups
    all-purpose flour
  • 1/2 cup
  • 1/3 cup
    toasted almonds, ground
  • 2
  • 1 can
    sweetened condensed milk (14-oz.) (not evaporated milk)
  • 1 tsp
    vanilla extract
  • 1 1/3 cups
    HERSHEY'S Cinnamon Chips, divided


Equipment Needed 
 Bowl Bowl
Refrigerator Refrigerator
Muffin Cup Tin 1-3/4-Inch Muffin Cup Tin
Muffin Cups Small Muffin Cups
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Oven Oven

Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.


Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1-3/4 inches in diameter); press evenly on bottom and up side of each cup.


Heat oven to 375°F. Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon chips in bottom of each cookie shell; fill a generous three-fourth full with sweetened condensed milk mixture.


Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of each cookie. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Store tightly covered at room temperature.


Try topping with powdered sugar drizzle.

Additional questions?