Mexican Hot Chocolate Cookies (Cookie Mix)

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READY IN: 1hr 30mins
Recipe by lemoncurd

From the Betty Crocker site. 2007 Prize winning recipe submitted by Joan Ranzini .

Ingredients Nutrition

  • 14 cup sugar
  • 14 teaspoon ground cinnamon
  • 12 cup butter or 12 cup margarine
  • 1 tablespoon mexican hot instant chocolate drink mix (from 19-oz package)
  • 1 (17 1/2 ounce) boxbetty crocker sugar cookie mix (1 lb 1.5 oz)
  • 1 egg
  • 1 cup miniature semisweet chocolate chips (6 oz)


  1. Heat oven to 375°F.
  2. In small bowl, mix sugar and cinnamon; set aside.
  3. In a medium saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
  4. Place cookie mix in large bowl. Stir in melted butter, hot chocolate mixture and egg with a wooden spoon until soft dough forms. Stir in chocolate chips.
  5. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
  6. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.

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