How to Bake Chili Cinnamon CheeCha Drop Cookies + Video

Posted By Kimberly Turner on May 5, 2013 in American Food Recipes, Baking, Cinco de Mayo Recipes, Cookie Recipe, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Desserts, Ethnic Foods, Featured, Holidays & Events, How To Cook, Mexican Food Recipes, Peppers, Sweets, Tex Mex Recipes, Vegetarian | 0 comments

Happy Cinco de Mayo, firstly!

You have found the BEST Cinco de Mayo recipe out there this year, hands down…

These are probably my favorite cookies ever. They give you a spicy cinnamon flavor that rivals the best hot cinnamon hearts with the crunch of a cookie.

They are easy to make, have exciting ingredients in them, they are ridiculously tasty, they are a great conversation piece, and are a killer midnight snack to boot.

You are able to bake these cookies to be chewy or crunchy. The crunch cookies have a flavor reminiscent of fire-roasted marshmallows…Oh yeah!

Try out a different kind of cookie. You will absolutely love them.

Type: Cookie Recipe
Prep Time: 7 mins
Cook Time: 14-15 mins
Yield: 2 dozen

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

3 cups ground Sweet Cinnamon CheeCha Puffs – crisp rice cereal size
1 1/4 cups all-purpose flour
1 cup minus 2 tbsp brown sugar
1 tsp cinnamon – I used Saigon Cinnamon.
3-5 dried piri piri chilies – finely ground
1/4 tsp salt
3/4 cups dates – chopped to chip-sized pieces
1 egg
1/2 cup milk
2/3 cup peanut oil
1 tsp vanilla extract

Instructions:

Preheat oven to 350 degrees.
Sift flour into large mixing bowl and add all other dry ingredients, except for the ground Sweet Cinnamon CheeCha Puffs, and evenly combine by stirring, including chopped dates.
In a separate, medium sized bowl, whisk together the wet ingredients.
Pour wet ingredients into large mixing bowl with dry ingredients and stir with a large spoon until everything is evenly combined.
Gently fold the ground Sweet Cinnamon CheeCha Puffs into the mixture using the least number of stirs possible.
Onto greased cookie sheets, drop the batter by heaping tablespoon, ~ 1 dozen per cookie sheet.
Bake in the oven for 14-15 mins or until golden brown. * Tip: Start checking the cookies around 12 minutes. For chewy cookies take out 2 minutes earlier than if you want crunchy cookies. The crunchier cookies are reminiscent of the flavor of fire-roasted marshmallows.
Remove from oven and allow to sit on cookie sheets for 5 minutes. Then, gently transfer cookies to a cooling rack to finish cooling.

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I hope you enjoy this Mexican Food Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

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Show Credits:
Mom: IngridTurnerToday.com
CheeCha Puffs: CheeCha.ca
Fine Food: Qualifirst.com
Knives: ProChefGearPlus.com – use discount code “kimberly” for 15% off
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Tank Top: UniGirlCanada.com
Styling: “K, Turn Around” Fashion – KTurnAroundJewelry.info
Music: “Beachfront Celebration” by Kevin MacLeod – Incompetech.com
Jewelry: KTurnAroundJewerly.info – use discount code “kimberly” for 15% off
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