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Mexican Chocolate Sugar Crisps

6 reviews
Total Time
Prep: 30 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Michele Lovio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 10, 2023

My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California

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Can you freeze Mexican Chocolate Sugar Crisps?

Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake cookies as directed.

Test Kitchen Approved

Mexican Chocolate Sugar Crisps

6 reviews
Prep Time 30 min
Cook Time 10 min
Yield 4-1/2 dozen

Ingredients

  • 3/4 cup shortening
  • 1-1/4 cups sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup light corn syrup
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy, 5-7 minutes. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
  2. Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake until tops are puffed and cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
  3. To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container and refrigerate.

Nutrition Facts

1 cookie: 85 calories, 4g fat (2g saturated fat), 3mg cholesterol, 37mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

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