Desserts

Inside Out Mexican Hot Chocolate Chip Cookies

  • 12 portions

Preparation

Ingredients

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.

 

Method

  1. In a bowl, combine dark brown sugar, Nestlé Toll House cocoa powder, cinnamon, ancho powder, and salt.
  2. Roll each 2 oz. Nestlé Toll House Sugar Cookie Dough puck into a ball by hand and dredge in spice blend.
  3. 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.
  4. 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.