Mexican Hot Chocolate Cookies

By GinnyG

Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink

Ingredients

• Reynolds™ Parchment Paper
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter or margarine
• 1 tablet Mexican hot chocolate drink mix (from 19-oz package)
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 egg
• 1 cup miniature semisweet chocolate chips (6 oz)

Preparation

Step 1

1 Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper;
set aside. In small bowl, mix sugar and cinnamon; set aside.

2 In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.

3 Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.

4 Shape dough into 1-inch balls; roll in cinnamon-sugar mixture.
Place 2 inches apart on lined cookie sheets.

5 Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.