Hands On:

30 minutes

Total Time:

85 minutes

Serves:

Ingredients

2 cups Hy-Vee all-purpose flour
3 ½ cups chocolate puffed rice cereal, divided
½ cup Hy-Vee unsweetened cocoa powder
1 tsp Hy-Vee baking soda
½ tsp Hy-Vee salt
¼ tsp Hy-Vee chili powder, plus additional for garnish, if desired
1 cup Hy-Vee unsalted butter
1 ¾ cups Hy-Vee granulated sugar
2 large eggs
1 tsp Hy-Vee vanilla extract
¾ cup cinnamon baking chips
Hy-Vee white vanilla baking chocolate chips, melted; for dipping, if desired

Add Ingredients to Cart

Preparation

Preheat oven to 350°. Combine flour, 1 cup cereal, cocoa, baking soda, salt, and chili powder in medium bowl; set aside.

Beat butter with an electric mixer on medium for 30 seconds. Add sugar; beat until light and fluffy. Add eggs and vanilla; beat until combined. Beat in flour mixture on low until combined. Stir in cinnamon baking chips.

Pour 2½ cups cereal into a shallow dish. Roll dough into tablespoon-size balls; roll balls into cereal to coat. Place 2 inches apart on cookie sheets.

Bake 11 to 13 minutes or until tops are set. Remove from oven; cool 1 minute on cookie sheets. Transfer to wire racks; cool completely.

If desired, dip half of each cookie into melted white chocolate; sprinkle with additional chili powder, if desired. Let stand until set.

Nutrition Facts

Serving Size: 1 cookie

Serves: 70

Amount Per Serving
Calories:		80
% Daily Value*
Total Fat: 3.5g		4%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 10mg		3%
Sodium: 50mg		2%
Total Carbohydrate: 11g		4%
	Dietary Fiber: 1g	4%
	Sugars: 7g	14%
Protein: 1g		2%