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Joyce Sproul
Bath, Maine
Mexican Chocolate-Filled Cornmeal Cookies
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
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In 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
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