Mexican Hot Chocolate Sugar Cookies

Blogger Paula Kittelson from Blogging Foods shows you how easy it is to infuse a basic sugar cookie with Mexican hot chocolate flavors.

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  • prep time 20 min
  • total time 60 min
  • ingredients 6
  • servings 30
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Serve it along with hot chocolate!

Nutritional information

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