Delicious cookies with rice and Mexican chocolate.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.

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  • Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.

  • Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.

  • Cover bowl with plastic wrap and refrigerate for 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.

  • Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.

  • 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

199 calories; protein 2.6g; carbohydrates 24.8g; fat 10.6g; cholesterol 28.7mg; sodium 146.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/13/2017
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 starches and the batter was quite runny. I added a half cup of sorghum flour. This thickened the batter a bit and after refrigeration the batter scooped up quite well. Thank you for the recipe. Read More

Most helpful critical review

Rating: 3 stars
07/27/2015
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. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/27/2015
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. Read More
Rating: 4 stars
12/13/2017
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 starches and the batter was quite runny. I added a half cup of sorghum flour. This thickened the batter a bit and after refrigeration the batter scooped up quite well. Thank you for the recipe. Read More
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