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Mexican Chocolate-Filled Cornmeal Cookies

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Mexican Chocolate-Filled Cornmeal Cookies
  • Prep Time 55 min
  • Total Time 55 min
  • Servings 20
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Refrigerated cookie dough makes quick work of wrapping a chocolate surprise in each cookie. Olé!

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup yellow cornmeal
20
dark chocolate candy miniatures (from 11-oz bag), unwrapped
1/3
cup cinnamon-flavored baking chips
1
teaspoon shortening
Dash ground red pepper (cayenne), if desired

Directions

  • 1 Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cornmeal until well blended. Shape rounded tablespoon of dough around each candy, covering completely. On cookie sheets, place 2 inches apart.
  • 2 Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 3 In small microwavable bowl, place baking chips and shortening. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Stir in red pepper. Drizzle over cookies.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
170
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
13%
(
Saturated Fat
3g
15%
,
Trans Fat
1g
)
Cholesterol
10mg
3%
Sodium
75mg
3%
Potassium
30mg
1%
Total Carbohydrate
23g
8%
(
Dietary Fiber
0g
0%
,
Sugars
14g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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