Preheat oven to 350 degrees. Combine flour, 1 cup cereal, cocoa, baking soda, salt, and chili powder in medium bowl; set aside.
These chocolate cookies are made from chocolate puffed rice cereal which adds a crunchy texture you won't be able to get enough off! Mix up this dough with cocoa powder, chili powder, and cinnamon trips for additional Mexican-inspired flavor.
Servings and Ingredients
|2 c. Hy-Vee all-purpose flour|
|3 ½ c. chocolate puffed rice cereal, divided|
|½ c. 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 c. Hy-Vee unsalted butter|
|1 ¾ c. Hy-Vee granulated sugar|
|2 large eggs|
|1 tsp. Hy-Vee vanilla extract|
|¾ c. cinnamon baking chips|
|Hy-Vee white vanilla baking chocolate chips, melted; for dipping, if desired|
Things To Grab
- Medium bowl
- Electric mixer
- Shallow dish
- Cookie sheets
- Wire racks
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 2-1/2 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.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 50mg
- Total Carbohydrates: 11g
- Protein: 1g
Hy-Vee Seasons Magazine September 2021