Cinnamints
We (I, Maya) Figured It Out!
Cinnamints
By: Maya
I’m back with another Cookie Crew recipe, and this time I’m tackling Cinnamints. These are pretty clearly a joke and were never meant to be made, but I’m rebellious (I’ve skipped 1 class my whole life). They actually turned out pretty well! I decided that there probably needed to be a common denominator of a flavor both cinnamon and mint go with, and the easiest thing to pick was chocolate. Also, shout out to the person at my school who also thought this was a good idea, it definitely made me more confident. I figured Oreos were the best way to go, making the cookie chocolate-cinnamon and the filling mint.
This recipe is pretty much 100% from this Homemade Oreos recipe, though I did reference these Chewy Mexican Hot Chocolate Cookies.
OLIVIA
Who's like a medium-looking toughness of a person? Not the one with the Snapoas; he’s clearly a weak willed man.HALLIE
The Cinnamints guy looks pretty cool.OLIVIA
Kay, I'm going to go up to him.HALLIE
He'll like look at you and then point at himself, like “me?”HANNELORE
Mmhm. Yeah, you, what’s your name?CINNAMINTS GUY
Uh, Frank.HANNELORE
Frank. That's great. That's good to hear. Frank. That's my car over there. Trust you, seem like a good guy. If something happens to her, you personally will be held responsible.OLIVIA
And then she just gives him a little smile and walks away.
To start, I had to leave out the unsalted butter and an egg on the counter so they could reach room temperature. Apparently you shouldn’t leave eggs out overnight (according to very brief research, please don’t trust me) so I put the egg out two hours before I started baking.
Here are my ingredients for the cookies. Please ignore the dog treats, they are for my dogs.
The first thing I did was mix my dry ingredients together. Now, the other recipe I was looking at told me to use one teaspoon of cinnamon. I tried that and then thought “wow, I can’t smell that” and proceeded to sprinkle more in, then repeated those actions. So I did maybe two teaspoons of cinnamon.
I set that aside, then used a handheld mixer to cream the butter and sugars together. As a side note, I only had dark brown sugar, which seemed to work in the recipe. I mixed in my egg and vanilla.
Next I combined the dry and liquid, still with the hand mixer. I then tasted the mixture (I tried to do that earlier with just the dry mixture for some unknown reason) and decided it wasn’t cinnamon-y enough and tried to add a bit more in. I then stared at it, regretting all my choices. I attempted to take some out, but weirdly enough it’s really hard to take powder out of dough. I gave up and mixed it in.
I began pre-heating my oven and lined a baking sheet. I took a tablespoon and used it to scoop out dough balls. I took a mug and pressed it on the dough to try to flatten it into a circle. The dough stuck a lot, so I tried to put cocoa powder on the bottom to diminish sticking. This did not work. Instead, I took some parchment paper and used that between the dough and mug. They were still a bit thick, so I flattened them a bit more using my hand. I put the dough into the fridge for about 10 minutes.
While the cookies were baking for about 10 minutes I started on the filling. Somehow, between last time I used the hand mixer and this, I broke the hand mixer. I’m still not sure what happened, I was probably just doing something wrong. (Update: the hand mixer is not broken, I was doing something wrong.) But this did mean I mixed this filling by hand with a whisk. The filling was pretty simple, though I would say to add less powdered sugar; the filling was really sweet.
Anyways, once the cookies were out of the oven, I let them cool and then made a cookie for myself. Like previously stated, it was pretty good! It was more like a whoopie pie than an Oreo, which was fine, but just expect that.
Recipe
Prep Time: 30 minutes
Cook Time: 9 minutes
Servings: Probably like 20?
Ingredients
Cookies
All-purpose flour (1 1/4 cups; 156 g)
Unsweetened Dutch-process cocoa powder (1/2 cup; 43 g)
Baking soda (1 tsp; 5 g)
Salt (1/8 tsp; Just throw a little in and that should be fine- it’s so little that I couldn’t find a good measurement)
Cinnamon (Approximately 1 1/2 tbsp; 12.4 g)
Room temperature unsalted butter (1/2 cup; 113 g)
Granulated sugar (3/4 cup; 150 g)
Packed brown sugar - I used dark but I’m sure light works too (1/4 cup; 55g)
1 Large room temperature egg
Vanilla extract (1 tsp; 4.3 g)
Filling
Room temperature unsalted butter (1/4 cup; 57 g)
Room temperature vegetable shortening (1/4 cup; 57 g)
Confectioners’ sugar - This has been adjusted from 1 3/4 cups or 210 g to make it less sweet (1 1/4 cup; 150 g)
Vanilla extract (1 tsp; 4.3 g)
Peppermint extract (1/4 tsp; 1 g)
*** I was mainly using https://delightbaking.com/conversion-chart-for-baking-ingredients/, https://www.allrecipes.com/article/cup-to-gram-conversions/, and https://www.inchcalculator.com/convert/. Sorry if any conversions are incorrect!
Instructions
Whisk the flour, cocoa powder, baking soda, salt and cinnamon together in a bowl. Set it aside.
Cream the butter, granulated and brown sugar together with a handheld or standing mixer. Then add the egg and vanilla in.
Pour the dry ingredients into the wet and combine with the mixer.
Preheat your oven to 350F or 177C and line a baking sheet with parchment paper.
Roll your dough into balls and put a bit of parchment paper on the bottom of a mug to flatten the dough balls. Place your flattened dough on the baking sheet and then the baking sheet in the refrigerator for 10 minutes
Bake the cookies for [okay, so I forgot how long I actually baked them for so I’m going to go with what was said in the original recipe] 8-10 minutes or until the tops of the cookies are cracked.
While the cookies are baking make the filling by using a handheld or standing mixer to beat the butter and shortening together until combined.
Add the confectioners’ sugar, vanilla and peppermint and beat until creamy
Wait until the cookies are cooled and spread or pipe the filling on the cookies.