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Recipe

Mexican Hot Chocolate Cookies

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Prize-Winning Recipe 2007! Bite into a crispy, chewy, spicy but mild chocolate cookie reminiscent of the classic Mexican hot chocolate drink.

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( 76 Ratings)

76 Ratings

5 Stars 59%

4 Stars 20%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 32 )

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PREP TIME 1 Hr
TOTAL TIME 1 Hr
SERVINGS 48

: 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 (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1: egg

1: cup miniature semisweet chocolate chips (6 oz)

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1 Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. 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 lined 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.

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Expert Tips

Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 90

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 10mg;
Sodium 40mg;
Total Carbohydrate 13g

(Dietary Fiber 0g,
Sugars 9g),

Protein 0g;

Percent Daily Value*:

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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Reynolds® is a trademark of Reynolds Consumer Products Inc.

Review & Comments

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1 - 3 of 32 Reviews View All

Posted 8/25/2012 10:02:53 PM REPORT ABUSE kc39710 said:

Rating:

I made these for a Mexican themed tailgate party. Thought I would have prob. finding the Mexican Hot Choc mix but found it at super store in Mexican food isle; also used margarine instead butter (since earlier comment indicated this would help make them softer). I did use the bottom of a glass to gently push down cookie (helped them cook flatter). The 2nd batch I did not roll in cin/sugar mixture I just sprinkled this on to cut down on the sweetness. Cook only 10 minutes and maybe even 9 by the time you put last try in oven. Very good cookie for a change of the usual.

This reply was: Helpful Inspiring

Posted 5/7/2012 4:46:26 PM REPORT ABUSE jonav64 said:

Rating:

Made these cookies for Cinco De Mayo. My family loved them. So much that they have been bugging me everyday for them, and I am granting their wish and making them again today. They are delicious!!

This reply was: Helpful Inspiring