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 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

Yield: 52 cookies

Mexican Hot Chocolate Snickerdoodle Crunch Cookies

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!

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.
https://stlcooks.com/mexican-hot-chocolate-snickerdoodle-crunch-cookies/

 

Source: Post Pebbles

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