| 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 (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | egg |
| 1 | cup miniature semisweet chocolate chips (6 oz) |
| 1. | Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. |
| 2. | In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly. |
| 3. | Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips. |
| 4. | Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets. |
| 5. | Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature. |
| No change. |
|
| This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
|
| Look for the hot chocolate tablets in the Hispanic section of your supermarket. |
|
| 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. |
Nutrition Information:
90 ( 40); 4 1/2g ( 2g, 0g); 10mg; 40mg; 13g ( 0g, 9g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1