A variation on the Hershey's cinnamon chip cookie recipe
beat butter and sugar in a large bowl till fluffy. Add the corn syrup and banana and mix well.
put cinnamon chips in a microwave safe bowl and cook on Medium (50% power) for one minute, stir and continue cooking for 15 second intervals till just melted (stirring between intervals).
add melted cinnamon chips to the butter mixture.
Stir together dry ingredients and slowly add to the butter mixture, mixing till just combined.
Refrigerate for 30 minutes or until can be easily handled. Preheat oven to 350. Roll into 1/2" balls and place in an ungreased cook sheet. Cook for 8 to 10 minutes, will be lightly brown on edges, don't over cook, the cookies fall and get chewy as they cool.
Immediately out of the oven, press a pecan half into each cookies center, if desired.
I already replaced the egg with banana but to make it vegan or dairy free, use your choice of butter substitute.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 413 | ||
Calories from Fat: 329 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 89.5mg | 28 % | |
Sodium 3966.7mg | 137 % | |
Potassium 63.6mg | 2 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 19.1g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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