dessert
Prep Time 15 mins
Total Time 1 hr 23 mins
Serves 52
Mexican Hot Chocolate Cocoa PEBBLES™ Crunch Cookies
Hot chocolate with a kick and cookies with a crunch? You betcha! You'll love all the flavors packed into this little cookie - from the hint of chili powder and cinnamon to the Cocoa PEBBLES cereal.
Ingredients
- ½ cup Cocoa PEBBLES™ cereal divided
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 ¾ cups sugar divided
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- ¼ teaspoon chili powder optional
Instructions
- Preheat oven to 350 degrees. In a food processor, crush cereal. (About 1 cup of Cocoa Pebbles will yield ½ cup of ground cereal.)
- In a medium bowl, combine flour, ¼ cup ground cereal, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 ½ cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- Chill dough for 1-2 hours.
- In a small bowl, combine remaining ¼ cup ground cereal, remaining 1/4 cup sugar, cinnamon, and chili powder (if using). Using a tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
- Place, about 2 inches apart, on parchment-lined baking sheets. Press down lightly with a glass. Bake until cookies are set about 8-10 minutes.
- Transfer cookies to racks to cool completely. Store in airtight container, up to 1 week. Makes about 52 cookies.