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Mexican Hot Chocolate Cocoa Pebbles Crunch Cookies

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Prep Time: 30 Min

Total Time: 3 Hr

Makes: 52 Cookies


  • 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 (optional)


  1. Preheat oven to 350 degrees.  In a food processor, crush cereal.  (About 1 cup of Cocoa Pebbles will yield ½ cup of ground cereal.)
  2. 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.
  3. Chill dough for 1 -2 hours.   
  4. 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.
  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 1 week.  Makes about 52 cookies.


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