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Mexican Hot Chocolate Sugar Cookies

(4)
  8 reviews
  • 20 min prep time
  • 60 min total time
  • 6 ingredients
  • 30 servings
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Add Mexican flavor to your basic sugar cookie to spice it up a notch.

Recipe by Paula Kittelson
October 31, 2012

Ingredients

2
tablespoons sugar
1
teaspoon ground cinnamon
1/4
teaspoon chili powder
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2
cup chopped cinnamon-flavored chewy candies
1
cup miniature semisweet chocolate chips

Steps

  • 1 Heat oven to 350°F. In small bowl, mix sugar, cinnamon and chili powder; set aside.
  • 2 In large bowl, break up cookie dough. Stir or knead in chopped candies and miniature chocolate chips until well mixed. Shape dough into 1 1/2-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • 3 Bake 10 to 14 minutes or until edges are golden. Cool 2 minutes before removing to cooling rack.
  • 1 Heat oven to 350°F. In small bowl, mix sugar, cinnamon and chili powder; set aside.
  • 2 In large bowl, break up cookie dough. Stir or knead in chopped candies and miniature chocolate chips until well mixed. Shape dough into 1 1/2-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • 3 Bake 10 to 14 minutes or until edges are golden. Cool 2 minutes before removing to cooling rack.

Expert Tips

Skip the chili powder, or add more if you want the cookies to be spicier.

Serve it along with hot chocolate!

No nutrition information available for this recipe
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