Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 1 teaspoon vanilla extract

  5. 2 1/2 cups all-purpose flour

  6. 1 1/2 teaspoons baking powder

  7. 1/4 teaspoon salt

  8. 1 2/3 cups (10 oz. pkg.) HERSHEY'S Cinnamon Chips (divided)

  9. 1 cup very finely chopped walnuts

  10. 2 teaspoons shortening (do not use butter, margarine, spread or oil)

  11. White Chip Drizzle (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Lightly grease cookie sheet or line with parchment paper.

  2. Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be stiff.) Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.

  3. Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.

  4. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely. Melt remaining cinnamon chips with shortening; drizzle over each cookie. Drizzle White Chip Drizzle over top.

  5. WHITE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or until smooth when stirred.

  6. Makes about 5 dozen cookies.


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