Mexican Hot Chocolate Crunch Cookies

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Mexican Hot Chocolate Crunch Cookies
Hands On:
30 minutes
Total Time:
85 minutes


  • 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
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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
% 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%

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