Ingredients

The following ingredients have 4 Servings
  • Reynolds™ Parchment Paper
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter or margarine
  • 1 tablet Mexican hot chocolate drink mix (from 19-oz package)
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1 egg
  • 1 cup miniature semisweet chocolate chips (6 oz)

Instruction

  • Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. 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. Place 2 inches apart on lined cookie sheets.
  • Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.