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Prep 60min
Total60min
Servings48
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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)
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Steps
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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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.
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