Source: Hershey's Kitchens

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/4 cup light corn syrup
1 egg
1 2/3 cups (10 ounce package) Hershey's Cinnamon Chips, divided
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup finely ground pecans or walnuts
Cinnamon Chips Drizzle

Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.

Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.

Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with Cinnamon Chips Drizzle.

Yields about 5 dozen cookies.

Cinnamon Chips Drizzle
Place remaining 2/3 cup cinnamon chips and 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.