Mexican Hot Chocolate Cookies
By jab120638
Mexican chocolate adds some fun to chocolate chip cookies! Chocolate through and through, these cookies are rolled in cinnamon sugar before baking.
1 Picture
Ingredients
- 1/4 cup 1/4 cup sugar
- 1/4 teaspoon 1/4 teaspoon ground cinnamon
- 1/2 cup 1/2 cup butter or margarine
- 1 1 tablet (from 19-ounce package) Mexican hot chocolate drink mix
- 1 pouch 1 pouch (1 pound, 1.5 ounces) Betty Crocker sugar cookie mix
- 1 1 egg
- 1 cup 1 cup miniature semisweet chocolate chips
Details
Servings 48
Preparation time 15mins
Cooking time 30mins
Adapted from bettycrocker.com
Preparation
Step 1
Preheat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
In small bowl, mix sugar and cinnamon. Set aside.
In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes. Remove from cookie sheets.
Store covered at room temperature.
Review this recipe