Chewy, Gooey, Chocolate Cookies with a hint of cinnamon and chili.
I admit it– I really don’t have a sweet tooth. I know, I know– please don’t hate me. I used to, though. Now, if I had to choose between french fries and chocolate for my last meal, I’d go french fries every time. (Dipped in tartar sauce. Weird, right?) But every so often, a recipe drives me back to the chocolatey, sugary cravings of my childhood. These Mexican Hot Chocolate cookies did just that. When I think about “Mexican chocolate”- it gives me visions of cocoa mixed with cinnamon and a hint of spice. The secret ingredients here are crushed up Cocoa Pebbles, cinnamon and chili powder. HOLY DELISH. Adding yummy to the delicious is the fact that once you make the batter, you roll these morsels of scrumptious in another dipping of cocoa pebble crumbs, sugar, cinnamon and chili powder. Then, hit them with a sprinkle of coarse kosher salt. Ohhhhhheeeeeeemmmmmggggggg. Like, seriously, y’all. Drop the mic. You’ll never be partial to an ordinary chocolate chip cookie again. If you’re really averse to anything spicy, you can omit the chili powder, but I really, really recommend you keep it in. It adds that “Je ne sais quoi” element. The “what is that flavor that I can taste but can’t quite figure out what it is that makes it so awesome??” Make these. You’ll thank me!
You can’t have just one!
Now let’s have some coffee talk. It is the FIRST thing I think about when I wake up in the morning. I actually wake up in the middle of the night sometimes, just wishing it was time to get up and brew my coffee. As a present for my 40th birthday, JP’s mom gave me the Keurig 2.0 K250. This is the Cadillace of Coffeemakers. Not only does it brew whatever signature flavor you want, (there are hundreds of flavors that are compatible with Keurig’s system) but it also has a 4 carafe option that makes entertaining super easy. You don’t have to wait for an entire pot of coffee to brew, just push the button and then 4 cups are brewed instantly. It’s that easy! In addition to the delicious coffee bonus, Keurig offers this particular machine in 6 gorgeous colors. I’m partial to “Orange Zest.” How many times do you try to hide the appliances on your countertop? This is counter Eye Candy!
Keurig 2.0 K250 in “Orange Zest” color. It’s countertop eye candy!
A super cute idea to do when you’re entertaining with these Mexican Hot Chocolate cookies and the Keurig 2.0 is to set up a hot chocolate bar. You can fill canisters with yummy treats to stir into your hot chocolate (or coffee!) These jars with the chalkboard labels are from At Home, the home decor superstore, my current obsession!
You can find these canisters at At Home. I love the chalkboard labels!
Fall Entertaining on the Studio 62 set.
This is another opportunity to dress up your dinner/entertaining table with fun accessories. I took a turquoise bird cage and stuffed it with apples that brought out the orange tone of the Keurig and some of the hues of the glass pumpkins, also found at At Home. I love this particular combination of colors– the chocolates, turquoises and oranges!
Sometimes just a few key items can really set the tone for your whole party!
*This is a sponsored post but all opinions are my own.
- ½ cup ground 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
- Preheat oven to 350 degrees. In a food processor, crush cereal. (About 1 cup of Cocoa Pebbles will yield ½ cup of ground cereal.)
- In a medium bowl, combine flour, ground cereal, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- Chill dough for 1 -2 hours.
- In a small bowl, combine remaining ¼ cup ground cereal, remaining 1/4 cup sugar, cinnamon, and chili powder (if using). Using a tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
- Place, about 2 inches apart, on parchment-lined baking sheets. Press down lightly with a glass. Bake until cookies are set about 8-10 minutes.
- Transfer cookies to racks to cool completely. Store in airtight container, up to 1 week. Makes about 52 cookies.
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