Mexican Hot Chocolate Snickerdoodle Crunch Cookies Recipe - One of my new favorite cookies! They also freeze perfectly, so feel free to make a big batch and save some for later. Although, mine never seem to last that long!



These Mexican Hot Chocolate Snickerdoodle Crunch Cookies are one of my new favorite cookies! They also freeze perfectly, so feel free to make a big batch and save some for later. Although, mine never seem to last that long!

Mexican Hot Chocolate Snickerdoodle Crunch Cookies Recipe - One of my new favorite cookies! They also freeze perfectly, so feel free to make a big batch and save some for later. Although, mine never seem to last that long!

Mexican Hot Chocolate Snickerdoodle Crunch Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

These Mexican Hot Chocolate Snickerdoodle Crunch Cookies are one of my new favorite cookies! They freeze perfectly, so make a big batch for later.

Ingredients

  • 1/2 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 (optional)


Instructions

  1. Preheat oven to 350°F. In food processor, crush cereal. (About one cup yields 1/2 cup ground cereal.)
  2. In medium bowl, combine flour, ground cereal, cocoa powder, cream of tartar, baking soda, and salt. In 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.
  3. Chill dough for 1-2 hours.
  4. In small bowl, combine remaining 1/4 cup ground cereal, remaining 1/4 cup sugar, cinnamon and chili powder (if using). Using tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
  5. 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.
  6. Transfer cookies to racks to cool completely. Store in airtight container, up to one week.
Source: Post Pebbles

These Mexican Hot Chocolate Snickerdoodle Crunch Cookies are one of my new favorite cookies! They also freeze perfectly, so feel free to make a big batch and save some for later. Although, mine never seem to last that long! #chocolatecookies #cookierecipe #snickerdoodles

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