Prep Time: 1 hour 0 min
Total Time: 1 hour 0 min
Makes: 4 dozen cookies
| 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) |
| 1. | Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. |
| 2. | In 1-quart saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly. |
| 3. | Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips. |
| 4. | Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets. |
| 5. | Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature. |
| High Altitude (3500-6500 ft): No change. | |
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