Mexican Chocolate-Filled Cornmeal Cookies

Refrigerated cookie dough makes quick work of wrapping a chocolate surprise in each cookie. Olé!

  • prep time 55 min
  • total time 55 min
  • ingredients 6
  • servings 20

Ingredients

1
roll Pillsbury® refrigerated sugar cookies
1/4
cup yellow cornmeal
20
dark chocolate candy miniatures (from 11-oz bag), unwrapped
1/3
cup cinnamon-flavored baking chips
1
teaspoon shortening
Dash ground red pepper (cayenne), if desired
  • 1 Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cornmeal until well blended. Shape rounded tablespoon of dough around each candy, covering completely. On cookie sheets, place 2 inches apart.
  • 2 Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 3 In small microwavable bowl, place baking chips and shortening. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Stir in red pepper. Drizzle over cookies.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    170
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    75mg
    75%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    0g
    0%
      Sugars
    14g
    14%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1/2 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 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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