Mexican Hot Chocolate Cookies

 

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.