Betty Crocker Holiday Cookies 2007 - (Page 35) prize-winning recipes Mexican Hot Chocolate Cookies Prep Time: 1 Hour Start to Finish: 1 Hour Servings: 4 dozen cookies Tips » ¼ ¼ ½ 1 cup sugar teaspoon ground cinnamon cup butter or margarine 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) DID You kNow? Joan Ranzini, Waynesboro, Virginia, won $500 for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. SuCCeSS HINt Look for the hot chocolate tablets in the Hispanic section of your supermarket. How-to Use a #70 or 1-tablespoon spring-loaded ice cream scoop to make quick work of dropping the cookie dough. Using a scoop also ensures cookies will be the same size and will bake the same length of time. 1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly. 2. Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips. 3. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart. 4. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets to cooling racks. Store covered at room temperature. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CookIe: Calories 90 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g Betty Crocker Most Requested RecipesTM 35
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