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.
Makes 30 cookies
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
Heat oven to 350°F. In small bowl, mix sugar, cinnamon and chili powder; set aside.
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.
Bake 10 to 14 minutes or until edges are golden. Cool 2 minutes before removing to cooling rack.
Skip the chili powder, or add more if you want the cookies to be spicier.
Serve it along with hot chocolate!
Blogger Paula Kittelson from Blogging Foods shows you how easy it is to infuse a basic sugar cookie with Mexican hot chocolate flavors.
Makes 30 cookies
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
Heat oven to 350°F. In small bowl, mix sugar, cinnamon and chili powder; set aside.
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.
Bake 10 to 14 minutes or until edges are golden. Cool 2 minutes before removing to cooling rack.
Skip the chili powder, or add more if you want the cookies to be spicier.
Serve it along with hot chocolate!
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