Mayan Chocolate Sparklers | Recipes | Robin Hood

Mayan Chocolate Sparklers

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(19) Ratings:
Prep Time:
Baking Time:
Makes:about 60 1” (2.5 cm) sparklers
Freezing:excellent

Sweet and chocolatey with a spicy twist, these exotic treats are a dessert that’s sure to make any meal sparkle.

Ingredients

Topping

1/2 cup 125 mL granulated sugar
1 tsp 5 mL cinnamon

Cookies

3/4 cup 175 mL Crisco® All Vegetable Shortening
1/2 cup 125 mL butter, softened
3/4 cup 175 mL granulated sugar
3/4 cup 175 mL packed brown sugar
2 eggs
1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1 1/4 cups 300 mL cocoa powder
1 tbsp 15 mL cinnamon
2 tsp 10 mL baking soda
1/4 tsp 1 mL pepper
1 pinch 1 cayenne pepper
1 cup 250 mL semi-sweet chocolate chips

Directions

  1. Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  2. Topping: Combine sugar and cinnamon for topping.
  3. Cookies: Beat shortening, butter and sugars until creamy in large bowl using an electric mixer on medium speed. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips.
  4. Roll dough in 1” (2.5 cm) balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” (5 cm) apart.
  5. Bake in preheated oven for 8 to 10 minutes or until golden. Cookies should still be soft in centre. Let cool on baking sheet for 3 to 5 minutes. Remove, cool on wire rack.

Tips

  • Cookies can be frozen raw and stored in an airtight bag or container. If baking from frozen, add 5 minutes to baking time.
  • Let your kids roll the cookies in the sugar topping – it’s fun!

Nutritional Information

Comments & Photos

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