Ingredients

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)

Preparation

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.