Mexican Chocolate Cinnamon Toast Crunch Cookies
These cookies are light and crunchy, but tender at the same time and full of chocolaty and cinnamon flavor.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 42 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups unsalted butter (softened)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Cinnamon Toast Crunch cereal
- 2 ¼ cups all purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons ground coffee
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 3.3 ounce tablet Mexican chocolate ( shredded)
Instructions
- 1
Preheat oven 350 degrees F.
- 2
Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
- 3
Add vanilla and add eggs, one at a time, beating until blended after each addition.
- 4
In a blender or food processor place cereal and blend into a fine powder and set aside.
- 5
In a medium bowl combine cereal, flour, cocoa powder, coffee, baking soda, salt, and Mexican chocolate.
- 6
Gradually add dry mixture to butter mixture, beating until blended.
- 7
Drop dough by heaping tablespoons, 2-inches apart onto parchment paper-lined baking sheet. Dropping identical rounded dough balls ensures your cookies feature a uniform shape.
- 8
Bake for 12 to 14 minutes or until set.
- 9
Cool on baking sheet for 2 minutes. Transfer cookies to wire rack, and cool completely about 20 minutes.