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Mexican hot chocolate cookies, easy 5-ingredient recipe

Nutella and cinnamon spice up Mexican hot chocolate cookies.
Nutella and cinnamon spice up Mexican hot chocolate cookies.
Lucy Mercer

Nutella, the cocoa and hazelnut flavored spread makes a useful baking companion. Spread on cookies, bread or crepes, it makes an instant dessert. Used in recipes, it adds rich, chocolate flavor.

These simple cookies include a tablespoon of cinnamon to add the warm spiciness of Mexican hot chocolate.

Mexican Hot Chocolate Cookies

Yield: 1 dozen 2-inch cookies

1 cup Nutella
3/4 cup flour
1 egg
1 tablespoon cinnamon
1/2 cup sugar for dusting

1. Heat oven to 350. In a bowl, use a sturdy wooden spoon to mix together Nutella, flour, the egg and cinnamon.

2. Pour sugar into a small bowl. Use a cookie scoop or a tablespoon to scoop up dough and shape into balls. Coat the balls in sugar. Place on a lined cookie sheet. Press dough balls with the flat of your hand.

3. Bake at 350 for 12 minutes. Let cool briefly on cookie sheet, then remove them to cool on a wire rack. Best when eaten warm from the oven. Store leftovers in an airtight container.


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