Inside-Out Mexican Hot Chocolate Chip Cookie  Cookies  197 reads

Inside-Out Mexican Hot Chocola


Dark brown sugar 5 1/2 oz.
Nestlé Toll House cocoa powder 4 tsp.
Ground cinnamon 2 tsp.
Ground ancho chile 1 tsp.
Salt 1 tsp.
Nestlé Toll House Sugar Cookie Dough, 2 oz. pucks, slacked 24 ea.
NESTLÉ TOLL HOUSE CHOCOLATE CHIP COOKIE SPREAD 12 1/2 oz.

In a bowl, combine dark brown sugar, Nestlé Toll House cocoa powder, cinnamon, ancho powder, and salt.

Roll each 2 oz. Nestlé Toll House Sugar Cookie Dough puck into a ball by hand and dredge in spice blend.

Place spiced cookie dough balls on parchment-lined sheet pan and bake in 325°F convention oven for 8 to 12 minutes. Let cool completely.

Place 1 oz. #30 scoop of Nestlé Toll House Chocolate Chip Cookie Spread on bottom side of 12 cookies, then top each with another spiced cookie to sandwich. Store in an air container under refrigeration.

makes 12 cookies


Rating 2.67/5
Rating: 2.7/5 (6 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team