Mexican Chocolate Cinnamon Toast Crunch Cookies
Serves 42
20 mins prep
14 mins cook
34 mins total
These cookies are light and crunchy, but tender at the same time and full of chocolaty and cinnamon flavor.
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Preheat oven 350 degrees F.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
Add vanilla and add eggs, one at a time, beating until blended after each addition.
In a blender or food processor place cereal and blend into a fine powder and set aside.
In a medium bowl combine cereal, flour, cocoa powder, coffee, baking soda, salt, and Mexican chocolate.
Gradually add dry mixture to butter mixture, beating until blended.
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.
Bake for 12 to 14 minutes or until set.
Cool on baking sheet for 2 minutes. Transfer cookies to wire rack, and cool completely about 20 minutes.
