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The white marble cooktop with freshly baked cookies cooling on the baking sheets for 5 minutes before being transferred to a wire rack for complete cooling."

Mexican Hot Chocolate Cookies Recipe

These spicy, chocolatey cookies are a fiery twist on classic snickerdoodles, featuring cocoa powder, cinnamon, and cayenne pepper for extra warmth. Finished with a sweet cinnamon-sugar coating, they’re irresistible!
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Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 212 kcal

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.
    A large glass bowl on the white marble cooktop with an electric mixer, beating together 1 1/2 cups of sugar, butter, vanilla extract, and sea salt until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda.
    A glass bowl on the white marble cooktop with cream of tartar and baking soda being mixed into the batter using the electric mixer, ensuring full incorporation
  • Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne pepper. Mix in the flour until combined. Stir in chocolate chips.
    A glass bowl on the white marble cooktop with cocoa powder, cinnamon, and cayenne pepper being added to the batter, and the electric mixer stirring everything in.
  • In a small bowl, combine the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
    A glass bowl on the white marble cooktop with semisweet chocolate chips being stirred into the cookie dough using a spatula, ensuring even distribution
  • 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.
    The white marble cooktop with a spoonful of cookie dough being rolled into a ball and then coated in the sugar-cinnamon mixture, with the prepared baking sheets nearby.
  • Bake for about 10 minutes, until the centers are set and the edges are slightly cracked.
    The white marble cooktop with freshly baked cookies cooling on the baking sheets for 5 minutes before being transferred to a wire rack for complete cooling."
  • Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.