• Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Serves: 52

Mexican Hot Chocolate Cookies

  • Recipe Submitted by on

 Ingredients List

  • ½ cup ground Cocoa Pebbles, divided
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/4 teaspoon chili powder

 Directions

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, ground cereal, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 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.

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