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Mexican Chocolate-Filled Cornmeal Cookies

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

Prep Time: 55 Min

Total Time: 55 Min

Makes: 20 cookies

User Rating (53)

Joyce Sproul

Bath, Maine
Bake-Off® Contest 40, 2002

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INGREDIENTS:

roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4

cup yellow cornmeal

dark chocolate candy miniatures (from 11-oz bag), unwrapped

1/3

cup cinnamon-flavored baking chips

teaspoon shortening

Dash ground red pepper (cayenne), if desired

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DIRECTIONS:

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.
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.
In small microwavable bowl, place baking chips and shortening. Microwave on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Stir in ground red pepper. Drizzle glaze over cookies.

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Nutritional Information:

Nutrition Information:

1 Serving (1 Cookie)

Calories 170

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 3g,
Trans Fat 1g),

Cholesterol 10mg;
Sodium 75mg;
Total Carbohydrate 23g

(Dietary Fiber 0g,
Sugars 14g),

Protein 2g;

Percent Daily Value*:

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.