ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon Chip Icebox Cookies

Yield 6 dozen

Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 (10-ounce) package HERSHEY'S Cinnamon Chips
  • 1 cup chopped pecans, toasted

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating at low speed just until blended. Stir in cinnamon chips and pecans.

  2. Divide dough into 3 (2-cup) portions; roll each portion into a 12-inch log. Wrap logs in wax paper. Chill 8 hours, or freeze in an airtight container up to 3 months.

  3. Cut each log into 24 (1/2-inch-thick) slices, and place slices on ungreased baking sheets.

  4. Bake at 350° for 13 to 15 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely.

  5. Note: Cookie dough may be dropped by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets, and then baked.