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How to Make Flan
Peruvian Arroz con Pollo
Mexican Hot Chocolate Cookies
mexican hot chocolate cookies
teaspoon ground cinnamon
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
cup miniature semisweet chocolate chips (6 oz)
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.
Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
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.
Calories from Fat
% Daily Value
% Daily Value*:
0 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 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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