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
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.
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)
Preheat oven to 350°F. In food processor, crush cereal. (About one cup yields 1/2 cup ground cereal.)
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.
Chill dough for 1-2 hours.
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.
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 one week.