Chocolate Snickerdoodles

Sugar and spice and everything nice are what old-fashioned snickerdoodles are made of. Here the soft, cake-like cookies get a chocolate twist before being rolled in their traditional coating of cinnamon sugar.

1  (19.5 -to 19.8-ounce) package brownie mix
1/4 cup (1/2 stick) unsalted butter, melted
3  large eggs, lightly beaten
1 cup chopped walnuts, preferably lightly toasted
1/2 cup dried currants
2/3 cup sugar
1 tablespoon ground {cinnamon}
1/2 teaspoon ground {nutmeg}
Preheat oven to 350°. Position racks in lower and upper thirds of oven. Spray cookie sheets with nonstick cooking spray.

Mix the brownie mix, melted butter, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in the chopped walnuts and currants. Chill dough for at least 1 hour.

Combine the sugar, cinnamon, and nutmeg in a shallow dish or bowl. Form dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on prepared cookie sheets.

Bake for 9 to 12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Makes about 48 cookies.

Ease of Preparation: Easy

Preparation Time: 25 min
chill dough for at least 1 hour

Cook Time: 18-24 min

Servings: makes about 48 cookies

Recipe By: Camilla V. Saulsbury

From:  The Ultimate Shortcut Cookie Book
Used with permission of Sourcebooks