Mexican Hot Chocolate Cookies

• servings: 22 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 box chocolate cake mix

2 eggs ({whisked})

1/3 cup butter ({melted})

1/4 cup granulated sugar

1 1/2-2 tbsp cinnamon

Directions

Preheat the oven to 350 degrees. Combine cinnamon and sugar {topping ingredients} in a small bowl and set aside.

Combine cake mix, eggs and melted butter in a medium bowl. Mix using a hand held mixer {or by hand}. NOTE: Dough will be thick.

Using a medium sized cookie scoop {or heaping tablespoon} scoop cookies and roll in cinnamon sugar topping. Place cookie dough onto a silicone mat {or parchment} lined cookie sheet.

Bake for 9-11 minutes, remove from the oven and let cool on the cookie sheet for 4-5 minutes. Before moving to a cooling rack, re-roll them in the cinnamon sugar topping mixture. Repeat until all of the dough is baked.

Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 125 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Cholesterol: 22 mg
• Sodium: 190 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 2 g