Today is about to become one of the best days of your life. It’s the day you get introduced to my ridiculously yummy Chocolate-Covered Cinnamon Bear Cookies! This is a unique cookie recipe that’s as delicious as it is quirky. 🙂
If you read my post from last week, you know that I consciously “Splurge” twice a week. Every 3–4 days I let myself eat a reasonable portion of something absolutely fabulous. I’m pretty choosy about what treats I eat, because I’m not about to waste a splurge on something mediocre. So often I bake, because honestly, is there anything better than a homemade cookie or brownie? And I promise you, these Splurge-worthy little gems are worth each and every calorie.
In addition to being many other wonderful things, my mom happens to be the best baker of desserts I have ever met. Her stuff is AMAZING. So most of the recipes I bake up on Splurge days fall into two camps: a handful of killer recipes I’ve stumbled across on Pinterest (like these Funfetti Bars and these S’mores Cookies), and recipes from the incredible Pam Montgomery’s kitchen.
This basic dough from my mom’s recipe is a baking staple. In its original iteration, as my mom makes them, you just add chocolate chips instead of the chocolate cinnamon bears. It’s fun to change it up by using M&M’s as well (especially the fun seasonal-colored ones for different times of year), and an especially yummy variation is to use the mint M&M’s at Christmastime, not just for the festive look but because the mint flavor in the M&M’s shells seems to kind of seep out into the rest of the cookie to give the whole thing a light mint flavor. YUM.
But in this particular version, to make them Chocolate-Covered Cinnamon Bear Cookies, you’ll want to mix up the dough ingredients and then toss in chocolate cinnamon bears as your mix-in. I just use kitchen scissors and chop each chocolate cinnamon bear into 6ish small segments. Note that if you can’t find actual chocolate cinnamon bears, regular ones mixed with chocolate chips work just fine too, but you may need to sprinkle a bit of flour over the chopped cinnamon bears so that the chopped pieces don’t all stick together.
Also note that this is a pretty sticky dough. You’ll be tempted to add more flour, but don’t do it! Part of what makes these cookies so soft and wonderful is that you (1) don’t add too much flour, which often makes cookies too dry once baked and (2) you ever-so-slightly undercook them. Trust that the time they spend on the cookie sheet after taking them out of the oven is going to bake them an extra minute or two. You’ll notice a HUGE difference if you don’t let these bake past my recommended 8–9 minutes.
These taste best if you let them cool all the way . . . though I know I often have to snitch a hot and gooey one right off the pan because I can’t wait that long. Or sometimes I just snitch a stray cinnamon bear instead.
And there you have it! Here is the recipe, which yields about 26 total cookies. I’ve also given the basic nutritional breakdown per cookie.
Chocolate-Covered Cinnamon Bear Cookies
1 box dry instant vanilla pudding mix (4-serving size)
1/4 cup sugar
3/4 cup brown sugar
1 stick margarine (softened)
1 tsp vanilla
1 tsp baking soda
1 1/2 cups flour
12 chocolate-covered cinnamon bears, chopped into small pieces
Cream margarine, both sugars, dry pudding mix, egg, and vanilla. Gradually add in baking soda and flour until a sticky dough forms. Gently mix in the chopped chocolate-covered cinnamon bear chunks, trying to distribute the pieces somewhat evenly. Drop small balls of dough onto a greased cookie sheet and bake for 8–9 minutes at 375. If the cookies appear slightly doughy as you pull them out, you’ve nailed the recipe. Let them cool completely and then enjoy! Yields 26 cookies.
Nutrition per cookie: 106 calories, 4g fat, 17g carbs, 1g protein, 10g sugar