Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies fuse rich cocoa, warm cinnamon, and a cayenne spark into chewy bites, perfect for cozy evenings or festive holiday gatherings with minimal effort. This simple recipe delivers spicy chocolate treats that balance bold flavors with a soft texture.
Ingredients
- ½ cup 115g unsalted butter, softened
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- 1 large egg
- 1 tsp 5ml vanilla extract
- 1 ¼ cups 150g all-purpose flour
- ½ cup 45g unsweetened cocoa powder
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp 25g granulated sugar + ½ tsp cinnamon (for topping)
- Substitution: Use chili powder for cayenne milder; gluten-free flour for all-purpose.
Instructions
Cream Butter and Sugars
- I beat ½ cup butter, ½ cup granulated sugar, and ½ cup brown sugar until fluffy (2–3 minutes) for these Mexican Hot Chocolate Cookies.
Add Wet Ingredients
- I mix in 1 egg and 1 tsp vanilla, beating until smooth for these chewy cocoa cookies.
Mix Dry Ingredients
- I whisk 1 ¼ cups flour, ½ cup cocoa, 1 tsp cinnamon, ¼ tsp cayenne, ½ tsp baking soda, and ¼ tsp salt in a separate bowl for this simple recipe.
Combine Dough
- I gradually add dry ingredients to wet, mixing until just combined, then fold by hand to avoid overmixing for these festive spiced desserts.
Shape and Coat
- I roll dough into 1-inch balls, dip tops in 2 tbsp sugar mixed with ½ tsp cinnamon, and place 2 inches apart on a parchment-lined baking sheet for these spicy chocolate treats.
Bake Cookies
- I bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are soft, then cool on the sheet for 5 minutes before transferring to a rack for these chewy cocoa cookies.
Notes
- For a milder spice, reduce or omit the cayenne.
- For a stronger cinnamon flavor, add an extra ½ teaspoon to the dough.
- These cookies store well in an airtight container at room temperature for up to 4 days.
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