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Mexican Hot Chocolate Cookies

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Betty Crocker Kitchens
Updated Nov 1, 2012
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Prize-Winning Recipe 2007! Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink.

Mexican Hot Chocolate Cookies

  • Prep Time 60 min
  • Total 60 min
  • Servings 48
  • Ingredients 8
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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

  • Step 
    1
    Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In small bowl, mix sugar and cinnamon; set aside.
  • Step 
    2
    In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
  • Step 
    3
    Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
  • Step 
    4
    Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
  • Step 
    5
    Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

Nutrition

90 Calories
4 1/2g Total Fat
0g Protein
13g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
20mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
9g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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