Instructions

Instructions

1. In a medium sized mixing bowl, beat the butter until cream and smooth. Add the egg and continue to beat until well blended.
2. With the mixer on low, slowing add the cookie mix and one teaspoon cinnamon. The mixture will resemble wet sand. Form the crumbs into a large ball and wrap in plastic wrap. Chill the wrapped dough in the freezer for 10-15 minutes.
3. While the dough chills, preheat your oven to 350 degrees F.
4. Combine the brown sugar and remaining one teaspoon cinnamon in a small bowl. Set aside.
5. Unwrap the dough and form teaspoon-size balls using a cookie scoop or a measuring spoon. Once all the dough is formed into balls, press your thumb into one side of the cookie dough ball to form a well. Fill it with about 1/4 teaspoon of the brown sugar and cinnamon mixture. Set aside.
6. Take another cookie dough ball, make another small well with your thumb and fill it with a few cinnamon chips.
7. Press the two cookie dough halves together and pinch the seams of the dough together to lock in the fillings. Gently form a ball shape again by rolling the dough in your hands. Repeat with remaining cookie dough.
8. Once all the cookies are formed, roll each one in the remaining brown sugar and cinnamon mixture, and then place on a baking sheet lined with parchment paper.
9. Bake for 12-14 minutes. (I liked mine soft and will take them out of the oven when the cookies look slightly underdone - closer to 12 minutes. Remember, the cookies will continue to bake while cooking on the hot pan). Remove from oven and let cool to room temperature.
10. While the cookies are baking, make the cinnamon chip ganache by heating the cream in a microwave safe bowl for about 30-40 seconds. Pour the hot cream over the remaining cinnamon chips. Let sit for about five minutes and then stir until the mixture is smooth and glossy.
11. When the cookies are completely cooled, dip each cookie about half way into the cinnamon chip ganache, Place the finished cookies on parchment paper to set.