Ingredients
- • 1/4 cup sugar
- • 1/4 teaspoon ground cinnamon
- • 1/2 cup butter or margarine
- • 1 tablet Mexican hot chocolate drink mix (from 19-ounce package)
- • 1 pouch Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
- • 1 egg
- • 1 cup miniature semisweet chocolate chips (6 ounces)
Directions
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Heat oven to 375 degrees F. In small bowl, mix sugar and cinnamon; set aside.
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In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
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Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
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Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
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Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.