Mexican Hot Chocolate Cookies (Cookie Mix)

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

• Ready In: 1 hr 30 mins
• Yields: 2 1/2 dozen cookies

Ingredients

• 1⁄4 cup sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  tablespoon  mexican hot  instant chocolate drink mix (from 19-oz package)
• 1 (17 1/2ounce) box  betty crocker  sugar cookie mix (1 lb 1.5 oz)
• 1  egg
• 1  cup  miniature semisweet chocolate chips (6 oz)

Directions

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.