Continuing on with the theme of quick and easy, I’m featuring another great cookie for Cookie Day 9! Today, it’s a slight twist on the classic chocolate chip cookie. It’s amazing what a little cinnamon can do in these Mexican Chocolate Chip Cookies. These treats are packed with three kinds of chocolate (bittersweet, semi-sweet and milk) laced with a touch of cinnamon and cayenne for a kick!
So what makes this different from the traditional chocolate chip cookie? The addition of cinnamon and cayenne is a popular combination for a Mexican version. Cinnamon imparts a nice spiciness while the cayenne gives it a bit of heat. Together, it’s a classic pairing as a nod to Mexican cuisine. If you’re sensitive to heat, you can omit the cayenne pepper completely. However, if you like a little cookie that bites back, this is for you!
With only three steps to make these cookies and up to 5 ingredients, this is yet another recipe made easy with the help of Krusteaz. I love how they come out perfectly without the stress of measuring so many ingredients. It really makes it more fun to bake and be in the kitchen for me and my family! So give these a try and add some heat to your sweets…
1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon ground cinnamon
pinch of cayenne pepper
Preheat oven to 375 degrees.
In a large bowl, combine the softened (but not melted) butter, cookie mix, cinnamon and cayenne pepper until the dough forms. Drop heaping tablespoons of dough 2 inches apart onto an ungreased cookie sheet.
Bake in preheated oven for 8-10 minutes or until light golden brown around the edges. Cool 5 minutes and remove from baking sheet.
Store cookies in an airtight container.