Spiced Rice Cookies with Mexican Chocolate

Mexican chocolate, cinnamon, and a hint of cayenne pepper bring the flavors of Mexico to these tasty rice cookies.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 199 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup butter, softened
• 1 teaspoon baking powder
• 1 cup chopped walnuts
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ¾ cup brown sugar
• ¼ teaspoon cayenne pepper (Optional)
• 1 (8.8 ounce) pouch cooked and cooled UNCLE BEN'S® Ready Rice® Basmati
• 3 tablets Mexican chocolate (such as Chocolate Ibarra®), coarsely chopped

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Cover bowl with plastic wrap and refrigerate for 1 hour.

Step 6

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

Step 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.