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Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies
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Prep Time:
1 hour
Total Time:
1 hour
Award-winning 2007 recipe: Enjoy a deliciously crispy, chewy, and mildly spicy chocolate cookie inspired by Mexican hot chocolate.
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 (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 egg
  • 1 cup miniature semisweet chocolate chips (6 oz)
Instructions:
  • Preheat oven to 375°F and prepare a cookie sheet with Reynolds Parchment Paper. In a small bowl, combine sugar and cinnamon; set aside.
  • In a small saucepan, melt butter and hot chocolate together over low heat, stirring constantly.
  • Combine the cookie mix with the melted butter and egg until a soft dough forms, then gently fold in the chocolate chips.
  • Roll dough into 1-inch balls, coat them in a delightful cinnamon-sugar blend, and space them 2 inches apart on lined cookie sheets.
  • Bake for 10-12 minutes until just set (be careful not to overbake). Let cool for 3 minutes before transferring from cookie sheets. Keep covered at room temperature for storage.

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