Mexican Hot Chocolate Cookies

Ingredients

1/4

cup sugar

1/4

teaspoon ground cinnamon

1/2

cup butter or margarine

tablet (about 3 oz) Mexican hot chocolate (from 18.6-oz package)

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

egg

cup miniature semisweet chocolate chips (6 oz)

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1

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
2

Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
3

Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
4

Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets to cooling racks. Store covered at room temperature.

Joan Ranzini, Waynesboro, VA, won $500 for this recipe 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.