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Mexican Chocolate-Filled Cornmeal Cookies

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By Pillsbury Kitchens
Updated Aug 2, 2013
Bake-Off® Contest 40, 2002
Joyce Sproul
Bath, Maine
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Refrigerated cookie dough makes quick work of wrapping a chocolate surprise in each cookie. Olé!

Mexican Chocolate-Filled Cornmeal Cookies

  • Prep Time 55 min
  • Total 55 min
  • Ingredients 6
  • Servings 20
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

170 Calories
8g Total Fat
2g Protein
23g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
170
Calories from Fat
70
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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