These Mexican Hot Chocolate Cookies are the ultimate treat for cozying up during chilly nights.
With the rich flavor of deep chocolate, a hint of cinnamon, and just a touch of spice from cayenne pepper, these cookies capture all the warmth and comfort of a classic Mexican hot chocolate.
The soft, chewy texture makes each bite melt in your mouth, while the cinnamon and cayenne give them a unique kick that you won’t find in regular chocolate cookies.
What makes these cookies extra special is the blend of spices, which adds a new dimension of flavor that’s both comforting and exciting.
Pair them with a refreshing glass of Horchata for a sweet, creamy contrast, or enjoy them alongside Macarons for an indulgent treat pairing.
Either way, these cookies will have you reaching for more.
Why You’ll Be Hooked?
- A twist on a classic: The cinnamon and spice elevate these cookies to something truly special.
- Perfect for chilly nights: They bring the warmth of Mexican hot chocolate in cookie form.
- Easy to make: These cookies come together quickly and are a guaranteed crowd-pleaser.
- Bold flavors: The touch of cayenne pepper adds a surprising and delightful kick.
- Perfect pairings: Enjoy these with Horchata or Macarons for a sweet, festive experience.
These Mexican Hot Chocolate Cookies offer an exciting twist on a classic dessert and are sure to become a seasonal favorite in your home.
Mexican Hot Chocolate Cookies Recipe
Equipment
- Electric Mixer or Hand Mixer
- Large mixing bowl
- Small bowl for sugar-cinnamon mixture
- Parchment paper
- Baking sheets
- Wire Rack
- Measuring cups and spoons
Ingredients
- 1 ¾ cups white sugar divided
- 1 cup butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon divided
- ½ teaspoon cayenne pepper
- 2 ¼ cups all-purpose flour
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a large bowl, beat together 1 1/2 cups sugar, butter, vanilla, and sea salt with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda.
- Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne pepper. Mix in the flour until combined. Stir in chocolate chips.
- In a small bowl, combine the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Roll heaping tablespoons of dough into balls and coat them in the sugar-cinnamon mixture. Place them 2 inches apart on the prepared baking sheets.
- Bake for about 10 minutes, until the centers are set and the edges are slightly cracked.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 212kcal |
| Carbohydrates | 29g |
| Sodium | 151mg |
| Fat | 11g |
| Protein | 3g |
| Sugar | 19g |
Expert Tips for Spicy Mexican Hot Chocolate Cookies!
- Perfect Butter Texture: Ensure your butter is softened, not melted. If it’s too soft, it can cause the dough to spread too much while baking. The butter should be pliable enough to easily press your finger into but still hold its shape.
- Balance the Heat: The cayenne pepper adds a kick, but it can quickly become overpowering. If you prefer a more subtle heat, reduce the cayenne to ¼ teaspoon, or balance it with an extra pinch of cinnamon for warmth.
- Cream of Tartar’s Role: Cream of tartar is essential for the classic snickerdoodle texture, which is chewy and slightly tangy. If you don’t have it on hand, you can substitute it with an extra ½ teaspoon of baking powder, though the flavor and texture won’t be quite the same.
- Don’t overmix the dough: When you add the flour, mix until it is combined. Overmixing activates the gluten, which can lead to tougher cookies instead of the soft, chewy texture you want.
- Chill the Dough (Optional): For an even more controlled spread and slightly thicker cookies, chill the dough for 30 minutes before rolling it into balls. This is especially useful if your dough feels too soft after mixing.
- Sugar-Cinnamon Coating Tip: For a more uniform coating, roll the dough balls in the sugar-cinnamon mixture right after forming them. If the dough starts sticking to your hands, lightly dust your palms with a bit of flour to make rolling easier.
- Cookie Size and Spacing: If you want larger cookies with a slightly softer center, make the dough balls a little bigger. Just remember to increase the baking time by a couple of minutes to check for that signature cracked edge.
- Watch the Bake Time: These cookies bake quickly, so don’t overdo it. The edges should be set, and the tops slightly cracked, but the centers should still be soft. They’ll firm up as they cool.
- Chocolate Chips Make a Difference: Choose good-quality semisweet chocolate chips, or even chop up a bar of high-quality chocolate. The chunks will add pockets of gooey chocolate that contrast wonderfully with the spicy cookie dough.
- Cool with Care: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. This allows them to firm up slightly, reducing the chance of breaking while moving them.
These spicy chocolate snickerdoodle cookies combine the best of both worlds: soft, chewy centers with a fiery kick. Enjoy them fresh out of the oven or store them in an airtight container for up to a week!
