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Thanks to the great folks at Post and Latina Bloggers Connect for making this yummy chocolate recipe possible. As always, my family traditions and love for baking are my own.
Just a few days ago I shared how my family celebrates Las Posadas in Mexico. I included a step by step guide so everyone can try it. Today's post is a follow up to that one, with a recipe for chocolate mint cookies that can be given at the end of your Las Posadas celebration.
In Mexico, we would divide up the 9 days of Posadas so that everyone would get a day. We would celebrate at my grandma's house the first day, then at my aunt's, a third day at another aunt's house, and so on. It worked out well and I loved it, because even though the basic celebration was the same each day, each family could do its own celebration in its own style and with its own personality, plus it allowed each individual member of each family to do his or her part.
The children would even help prepare by doing simple tasks like filling the fruit bags, or, more likely, filling the candy, chocolate and cookie bags, which they preferred, of course!
I wanted to present this delicious recipe featuring my boys' favorite flavors, chocolate and mint, as I suspect they're favorites around your house, too. They are perfect for the aguinaldos at Las Posadas (those are the party favor bags we put the cookies in to give our guests).
The recipe is my own spin on these Mexican hot chocolate Cocoa Pebbles crunch cookies. Check them out, they have chile in them!
In my recipe I used the new limited-edition Xtreme Cocoa Pebbles which are packed with even more chocolatey goodness.
Chocolate Mint Cookies
Makes 46 cookies
Ingredients
- 1 cup Post Xtreme Cocoa Pebbles cereal
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups sugar, divided
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs
- 1/4 teaspoon mint extract
- 2 teaspoons cinnamon
- 1-2 bars mint candy or candy canes
- fresh raspberries (optional)
Directions
Crush 1 cup of cereal in a food processor and divide the resulting 1/2 cup into two portions 1/4 cup each.
In a medium bowl, combine 1/4 cup crushed cereal, flour, salt, baking soda, cream of tartar and cocoa powder.
In a large bowl, using an electric mixer, beat 1 cup of sugar and butter on medium speed until light and fluffy, about 2 minutes. Scrape down the batter stuck to the sides of the bowl. Add eggs and mint extract and beat to combine. Lower the mixer speed to low and gradually add flour-chocolate mixture until well combined.
Cover the bowl with plastic and chill dough for at least 1 hour.
Pre-heat oven to 350 degrees F.
In a small bowl, combine remaining ¼ cup ground cereal, remaining 1/4 cup sugar, and cinnamon. Using a tablespoon, form balls with 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.
Top the cookies with crushed mint candy or candy cane right when they are out the oven.
Transfer cookies to racks to cool completely. Store in airtight container, up to 1 week.
Serve with fresh raspberries, they are amazing together, please try it.
My kids not only enjoy the cookies, but the leftover cereal, too, it makes the milk in their bowls very chocolatey and with the milk is a good source of vitamin D as well as other essential vitamins and minerals.
Last, but not least, if you are looking for yummy desserts for your parties check out this Dulce de Leche Cheesecake recipe, yummy!
Enjoy and Happy Holidays,
This is a sponsored conversation written by me on behalf of Post. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of Post. The opinions and text are all mine.
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