Cinnamon Chips Gems

Cinnamon Chips Gems (Adapted from Hersheys)

16 tablespoons butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1/2 cup sugar
1/3 cup ground toasted almonds
2 eggs
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups cinnamon chips, divided

In a large bowl, mix butter and cream cheese until well blended. Mix in flour, sugar and almonds. Place dough in plastic wrap and flatten into a disk shape. Place in the refrigerator for at least 1 hour.

Remove the dough from the refrigerator and cut into 4 equal parts. Divide each part into 12 sections and roll into balls. Place each ball into an ungreased mini muffin pan. Press the dough evenly on bottom and up side of each cup.

Preheat oven 375

In a small bowl, whisk together eggs. Mix in sweetened condensed milk and vanilla until well combined. Pour into a measuring cup with a spout Set 7 cinnamon chips in bottom of each muffin cup. Pour the milk mixture about three-fourths full into each cup.

Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Remove and let cool about 3 minutes. Sprinkle about 15 chips on top of each cookie. Leave them in the pan to cool completely on wire rack.

Makes 48-52