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
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
-
Step1Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In small bowl, mix sugar and cinnamon; set aside.
-
Step2In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
-
Step3Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
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Step4Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
-
Step5Bake 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
1Tips from the Betty Crocker Kitchens
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