As a seasoned baker rooted in New Mexico's culinary traditions, I've perfected these irresistible white chocolate spoons coated in biscochitos crumbs—our state's beloved Christmas cookie. Infused with cinnamon, they transform any hot chocolate into an addictive delight.
Prepare the sandy cookie dough base, incorporating 2 teaspoons of cinnamon. Bake into individual cookies if desired, or as one large slab for easy crumbling.
Crumble 1 cup of the baked cookies into fine crumbs, reserving the rest in larger pieces for dipping or snacking.
Opt for the highest-quality white chocolate available to ensure a smooth, rich melt and superior flavor.
Place white chocolate chips in a heatproof bowl and microwave in 30-second intervals, stirring thoroughly after each to prevent scorching.
Continue heating and stirring until the chocolate is completely smooth and glossy.
Fold the cookie crumbs into the melted white chocolate until evenly combined.
Combine 1/2 cup sugar with 1 tablespoon cinnamon for a sparkling topping.
Spoon the white chocolate-cookie mixture into silicone spoon molds and smooth the tops.
Sprinkle generously with the cinnamon-sugar mixture. Insert spoons into each mold cavity. Refrigerate for 1 hour to set, then carefully unmold.
