Mexican Hot Chocolate Cookies (Cookie Mix) |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 3 |
|
From the Betty Crocker site. 2007 Prize winning recipe submitted by Joan Ranzini . Ingredients:
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
1/2 cup butter or 1/2 cup margarine |
1 tablespoon mexican hot instant chocolate drink mix (from 19-oz package) |
1 (17 1/2 ounce) box betty crocker sugar cookie mix (1 lb 1.5 oz) |
1 egg |
1 cup miniature semisweet chocolate chips (6 oz) |
Directions:
1. Heat oven to 375°F.
2. In small bowl, mix sugar and cinnamon; set aside.
3. In a medium saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
4. Place cookie mix in large bowl. Stir in melted butter, hot chocolate mixture and egg with a wooden spoon until soft dough forms. Stir in chocolate chips.
5. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
6. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.
|
|