Go Back

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies are a delightful twist on traditional cookies, featuring rich chocolate flavor with a hint of cinnamon and cayenne pepper for a warm, cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure to soften for easier mixing.
  • 1 cup granulated sugar Can be substituted with coconut sugar.
  • 1 cup brown sugar, packed Preferably light or dark brown sugar.
  • 2 large eggs Bring to room temperature for best results.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon cayenne pepper Adjust for more heat if desired.
  • 1 cup powdered sugar (for rolling)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
  5. Gradually blend the dry ingredients into the wet ingredients until fully combined.
  6. Roll the dough into balls and then roll each ball in powdered sugar.
  7. Place the cookies on baking sheets lined with parchment paper and bake for 10-12 minutes.
  8. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Serve these cookies warm. They can be paired with milk or hot chocolate. Store in an airtight container for up to a week or freeze for three months.