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The nine days before Christmas are a wonderful celebration in Mexico, Las Posadas, and in honor of the celebration, I’m recreating Post’s Mexican Hot Chocolate Cocoa Pebbles Crunch Cookies recipe with Cocoa Pebbles and my own added, unique twist. This time of year is very important to us, and a wonderful treat to enjoy with my family as we spend the time together will make it even more special.
During these days, families take turns hosting get togethers, a different family each eay, and it’s a time when the women in our family come together in our respective homes to cook and bake. We visit each others homes and get ready amidst chatting, laughter, teasing, and music- a time of love between sisters and cousins and aunts and grandmas. It’s one of my absolute favorite times of the year, both because of what we are celebrating (Mary and Joseph visiting Inns seeking a safe harbor), and because of the time I spend with those I love.
If you are looking for a wonderful dessert that is incredibly yummy to serve to your family this year for Las Posadas, try this!
Mexican Chocolate Dipped Cocoa Pebbles Crunch Cookies
Ingredients
½ cup ground Xtreme Cocoa Pebbles, divided in half
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
8 ounces premium white chocolate
Directions
1 In a food processor, blend 1 cup of the cereal until it’s finely crumbled.
2 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, whisk 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 whisk to combine. Replace the whisk with a beater blade, with mixer on low, gradually add flour mixture and beat until combined.
3 Place the dough in a sealed plastic bag and refrigerate for at least one hour.
4 In a small bowl, combine the remaining ¼ cup ground cereal, remaining 1/4 cup sugar, cinnamon, and chili powder. Using a tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
5 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.
6 Transfer cookies to racks to cool completely.
7 In a microwave safe dish, melt the white chocolate for 30 seconds, stir and repeat until fully melted.
8 Dip half of each cookie in the white chocolate and set them on a wax lined baking sheet. Use the leftover cinnamon-sugar mixture and lightly sprinkle over the white chocolate dipped portion of the cookie.
9 Chill the cookies for 15 minutes before serving or storing in an airtight container.
I used the new limited-edition Xtreme Cocoa Pebbles for way more chocolate flavor, because my sons can’t get enough of it (they love it as cereal too, makes the milk super chocolatey) and it provides 10 essential vitamins and minerals, including vitamin D, and is made with real cocoa. Only the best for my family! Another great recipe is the Dulce De Leche Cheesecake recipe with Honey Bunches of Oats (yeah, that does sound utterly amazing!).
How do you celebrate Las Posadas? Is food a big part of your traditions also?
This is a sponsored conversation written by me on behalf of Post. The opinions and text are all mine.