Prep time: 30 minutes
Total time: 3 hours
Servings: 52 cookies
1 cup 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)
Heat oven to 350 F.
In food processor, crush cereal to yield 1/2 cup. In medium bowl, combine 1/4 cup ground cereal, flour, cocoa powder, cream of tartar, baking soda and salt.
In large bowl, using electric mixer, cream butter and 1 1/2 cups sugar on medium speed until light and fluffy. Scrape down side of bowl. Add eggs and vanilla. Beat to combine. With mixer on low, gradually add flour mixture, beating until combined. Chill dough 1-2 hours.
In small bowl, combine remaining 1/4 cup ground cereal, remaining 1/4 cup sugar, cinnamon and chili powder (optional – for a delicious spicy twist).
Using a tablespoon, form balls of dough. Roll in cinnamon-sugar-cereal mixture. Place balls 2 inches apart on parchment-lined baking sheets. Press down lightly with a glass. Bake 8-10 minutes.
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