This quick chocolate cookie gets it’s spice from the red (hot) heart middle that you make with chocolate candy melts and cinnamon candy oil. Kids of all ages will love them!
12 ounces of red chocolate candy melts, melted
1 /2 – 1 teaspoon cinnamon candy oil
1 pkg 17.5 ounce Double Chocolate Chunk Cookie mix
1 egg, beaten
2 tablespoons water
3 tablespoons oil
1 /2 cup granulated sugar

Preheat oven to 350 degrees.
Place the melted chocolate in a bowl in front of you. Mix in ½ teaspoon candy oil. Check flavor and add more if wanted. Using a 1 inch heart candy mold place a scant teaspoon of melted chocolate into each depression. Most molds have multiple depressions and will make 9-12 at a time. When filled place into the refrigerator for 5 minutes to firm up. Remove from refrigerator and tap onto a wax paper covered dish. They will fall out. Repeat until you have 36 made. Set aside while you make the cookies.
Place chocolate cookie mix in refrigerator to chill for 1 -2 hours. Remove and place in bowl of a food processor. Pulse 2-3 times to finely chop the chocolate bits . Add in the egg ,water and oil and pulse to mix. Scrape and pulse again until fully mixed. Scrape and pulse again until fully mixed. This may take 8-10 pulses.
Cover a baking sheet with parchment paper and using a tablespoon or tablespoon scoop make balls of the dough , roll in the granulated sugar and place on a parchment lined cookie sheet. Leave an inch surrounding each. Bake at 375 degrees for 10-12 minutes until done.
Remove from oven and gently place a cinnamon red heart in the center of each cookie. The bottom will melt and bond with the cookie so the heart shape remains. Remove from cookie sheet and place on a wire rack until cool.
Yields: 36

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