Why not give Santa an upgrade to the normal Milk and Cookies with this delicious recipe for Mexican Mexican Hot Chocolate and Cocoa Pebbles Crunch Cookies! For those of us that are off and are enjoying the holiday with our family, why not give them something different than the norm.
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 degrees. In a food processor, crush cereal. (About 1 cup of Cocoa Pebbles will yield 1/2 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 1/4 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.