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Spiced Rice Cookies with Mexican Chocolate

Rated as 3.5 out of 5 Stars

"Delicious cookies with rice and Mexican chocolate."
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Ingredients

2 h servings 198 cals
Original recipe yields 30 servings (5 dozen)

Directions

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  1. Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.
  2. Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.
  3. Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.
  4. Cover bowl with plastic wrap and refrigerate for 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  6. Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.
  7. Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.

Nutrition Facts


Per Serving: 198 calories; 10.6 g fat; 24.8 g carbohydrates; 2.6 g protein; 29 mg cholesterol; 147 mg sodium. Full nutrition

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Reviews

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What an interesting cookie. Think spiced rice pudding with chunks of Mexican chocolate in cookie form. The cayenne is a very welcome kick. I had to use gluten free flour, which was predominantly...

It was not difficult to make these cookies. They have an interesting flavor that combines a little bit of spice with the sweetness of a cookie.