Make a batch of our Chocolate Mexican Cookies for everyone to enjoy. Neufchatel cheese and walnuts bring a twist to these Mexican cookies.
What You Need
Original recipe yields 29 servings
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup plus 1 Tbsp. BAKER'S 100% Pure Cocoa Powder, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup butter, softened
1-3/4 cups powdered sugar, divided
1/2 tsp. vanilla
1 cup finely chopped PLANTERS Walnuts
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Let's Make It
Combine flour, baking soda, salt and 1/2 cup cocoa powder. Beat Neufchatel, butter, 1-1/2 cups sugar and vanilla in large bowl with mixer until blended. Gradually add dry ingredients, mixing well after each addition. Add nuts; mix well. Refrigerate 1 hour.
Heat oven to 350ºF. Shape dough into 1-1/4-inch balls; place, 1 inch apart, on baking sheets.
Bake 15 to 18 min. or just until edges are firm. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Dip tops of cookies, 1 at a time, in remaining sugar; sprinkle with remaining cocoa powder.
Engage in mindfulness and slowly savor the flavor of these cookies with a present mind.
Prepare using PLANTERS Pecans.
These tender cookies can be baked ahead of time. Prepare as directed, except do not dip cookies in remaining sugar or sprinkle with remaining cocoa powder. Store in tightly covered container at room temperature up to 1 week. Or, freeze up to 1 month. Dip cookies in remaining powdered sugar, then sprinkle with cocoa powder just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
29 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.