Mmm…COOKIES AND MILK! COOKIES AND MILK! COOKIES AND MILK!
Who would’ve thought Cinnamon and Toffee would make great cookies!
I stumbled across a bag of cinnamon chips not to long ago and I knew I had to snag them. I mean, how often do you come across cinnamon chips? Well, maybe depending on where you are in the world, they could be available all year-long. In Cincinnati, OH, they are pretty much available around the holidays. Therefore, you can imagine my excitement when I saw them sitting pretty on the shelf. I had no idea what I was going to make with them. I thought about trying to reinvent the wheel and make Cinnamon Chip Cones. Then I had to remember that I already made them. Don’t remember? Check them out here! They are a huge hit. I was back at square one. How in the hell am I going to use these chips?! Then I finally decided that I wanted to make a cookie. I mean, how often do you come across cinnamon cookies?
After weeks of deliberation and contemplation (hey, that rhymed) I finally decided to just make a cinnamon based cookie with what I had in my kitchen. Luckily, I had some left over toffee pieces and pecans. To be quite honest, I had no idea about how this cookie was going to come out. In my mind, it made sense. The toffee would give a crunch and the pecans would mellow out all the sweetness off the cookie by giving it a nutty flavor that makes these cookies all the more interesting. In the kitchen I went to see what would come of these ingredients. Just like any time I am in the kitchen, my husband decides to come in to see what I’m baking. He kind of stares and gives a confusing looking face and without so much of a question of what I am baking he says, “Alrighty then. Go for it!” He had never heard or seen a cookie with these ingredients either. You want to know something awesome? We both loved them! Especially when they came out of the oven. Well I guess any cookie is good when it comes out of the oven, but these cookies were and are amazing! Don’t even get me started on the icing. I have a feeling that once the world catches wind of this cookie they will want it just as much as they want Chocolate Chip Cookies.
- 1½ sticks unsalted butter, softened
- ¼ c. sugar
- ¾ c. dark brown sugar, packed
- 1 egg
- 2 tsp. vanilla extract
- 2 tsp. corn starch
- ½ tsp. cinnamon
- ½ tsp. salt
- 2 c. flour
- ⅔ c. pecan pieces, chopped
- 2 c. cinnamon chips
- 1 c. toffee pieces, more for sprinkling
- 1½ c. powdered sugar
- 3 tbsp. butter
- 1½ tbsp. milk
- ¼ tsp. cinnamon
- 1 tsp. vanilla extract
- pinch of salt
- Preheat oven to 350 Degrees and spray or line baking sheet with parchment paper.
- In a large bowl, mix butter until creamy. Add the sugars until well mixed. Add the egg, vanilla extract, corn starch, cinnamon, and salt. Slowly add the flour ¼ cup at a time to avoid a large mess. Fold in cinnamon chips, pecan pieces, and toffee pieces. Place a tablespoon of cookie batter on the prepared baking sheet about 2 inches apart and bake for 10-12 minutes. Allow cookies to cool, place them on cooling rack, and repeat process until all cookie dough is baked.
- Once the cookies are baked and cooled, in a medium sized bowl, mix together the powdered sugar, butter, salt, vanilla extract, and cinnamon. Once the icing is formed, spread a thin layer of icing on the cookie and sprinkle with extra toffee pieces, if desired. Set back on cooling rack and allow to set.