Name: Mexican Hot Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter, softened (room temp) (Can substitute with salted butter; reduce added salt by 1/4 teaspoon.); 1.5 cups granulated sugar; 1 cup brown sugar, packed; 2 large eggs (Can replace with egg replacer.); 2 teaspoons vanilla extract; 2.5 cups all-purpose flour (For gluten-free, try a 1:1 gluten-free blend.); 0.5 cup unsweetened cocoa powder; 2 teaspoons ground cinnamon; 0.5 teaspoon cayenne pepper (or to taste) (Adjust from 1/4 teaspoon up to 3/4 teaspoon as per heat tolerance.); 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup semi-sweet chocolate chips (Can use chopped bittersweet chocolate for larger pockets.); 0.5 cup powdered sugar (for rolling)

I make these Mexican hot chocolate cookies every winter when friends come over for cocoa and chatter. They’re a chocolatey crinkle cookie spiced with cinnamon and a whisper of cayenne — warm, cozy, and just surprising enough to spark conversation. The texture is slightly crisp at the edges and soft in the center, with pockets of semi-sweet chips and a snowy powdered-sugar finish. If you like simple chocolate treats, these are a great next bake after something classic like 3-ingredient sugar cookies — but with more spice and personality.

Why you’ll love this dish

These cookies capture the comforting flavors of Mexican hot chocolate in an easy, make-ahead cookie. They’re perfect for holiday cookie swaps, school bake sales, or a quiet weekend when you want something a little richer than regular chocolate cookies. Highlights:

Bold but balanced: cinnamon and a touch of cayenne lift the chocolate without overwhelming it.
Crowd-friendly: semi-sweet chips keep the sweetness familiar for kids while the spice appeals to adults.
Make-ahead friendly: dough or baked cookies freeze well, so you can bake once and serve later.

“A cozy party favorite — rich chocolate, warming spice, and just enough heat to keep people coming back for more.” — a friend who now requests these every December

If you enjoy buttery, simple cookies too, try swapping textures between recipes like the buttery 3-ingredient shortbread cookies for a different holiday tray mix.

How this recipe comes together

A quick roadmap so you know what to expect:

Cream butter and sugars until light and fluffy to trap air for a tender crumb.
Add eggs and vanilla for structure and flavor.
Whisk the dry ingredients (flour, cocoa, cinnamon, cayenne, baking soda, salt) to ensure even spice distribution.
Combine wet and dry just until incorporated — overmixing develops gluten and ruins the tender center.
Fold in chocolate chips.
Portion dough into balls, roll in powdered sugar, then bake until edges are set and centers remain slightly soft.
Cool on the sheet, then transfer to a rack to finish firming up.

Gather these items

1 cup (2 sticks) unsalted butter, softened (room temp)
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar (for rolling)

Notes/substitutions:

Butter: can sub with salted butter; reduce added salt by 1/4 teaspoon.
Flour: for gluten-free, try a 1:1 gluten-free blend and reduce mixing to prevent gumminess.
Cayenne: adjust from 1/4 teaspoon up to 3/4 teaspoon depending on heat tolerance.
Chocolate: use chopped bittersweet chocolate for larger, melty pockets.

Directions to follow

Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3–5 minutes.
Beat in the eggs one at a time. Add the vanilla and mix until combined.
In a separate bowl, whisk together flour, cocoa powder, cinnamon, cayenne, baking soda, and salt.
Gradually add the dry mixture to the wet. Mix just until combined — stop as soon as you see no streaks of flour.
Fold in the semi-sweet chocolate chips.
Use a tablespoon or small cookie scoop to portion dough into balls (about 24–30 total).
Roll each ball in powdered sugar until well coated. Place on prepared sheets about 2 inches apart.
Bake for 10–12 minutes. Edges should be set and centers slightly soft.
Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Warm with a glass of cold milk or a steaming mug of Mexican hot chocolate to amplify the theme.
For a bakery-style pairing, serve two cookies with a scoop of vanilla ice cream for a quick ice cream sandwich.
Arrange on a holiday platter with shortbread and plain sugar cookies for contrast. For more chocolate-focused desserts to round out a tray, consider these irresistible chocolate cake donuts.
For gifting, stack 6–8 cookies in a cello bag and tie with ribbon; include a small note suggesting warming for 10 seconds in the microwave.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4–5 days.
Refrigeration: Not necessary — refrigeration can dry them out. If you must refrigerate, bring back to room temp before serving.
Freezing: Freeze baked cookies in a single layer on a baking sheet. Once firm, stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw at room temperature.
Freezing dough: Scoop dough into balls and freeze on a sheet. Transfer to a bag and bake from frozen, adding 1–2 minutes to bake time.
Reheating: Warm in a 300°F oven for 4–6 minutes or microwave a single cookie for 8–10 seconds to refresh softness. Always cool briefly before handling hot sugar coating.

Pro chef tips

Soft butter makes creaming faster and yields a better lift; it should give slightly when pressed.
Measure flour by spooning into the cup and leveling — too much flour makes dry cookies.
Don’t overmix once you add the flour. Mix until just combined.
For a crackled powdered-sugar look, roll the dough in powdered sugar right before baking while dough is cold.
If dough spreads too much, chill 20–30 minutes before baking.
Use a small cookie scoop for even size and consistent baking.
Taste your raw dough spices (just a pinch) in the dry mix to check seasoning — adjust cayenne to suit your guests.

Flavor swaps

Extra heat: Swap cayenne for chipotle powder for smoky warmth.
Citrus lift: Add 1 teaspoon orange zest to the dough for a bright contrast.
Nutty crunch: Fold in 1/2 cup toasted chopped pecans or walnuts.
Espresso boost: Add 1 teaspoon instant espresso powder for deeper chocolate flavor.
Dairy-free: Use vegan butter and dairy-free chocolate chips; check labels for cross-contamination.
Lower sugar: Use 3/4 cup granulated sugar + 3/4 cup packed coconut sugar, but expect a slightly different texture.

Your questions answered

Q: How spicy are these cookies — can I leave out the cayenne?
A: The recipe uses 1/2 teaspoon cayenne, which adds a gentle warmth, not a burn. You can reduce to 1/4 teaspoon or omit entirely for no heat. Try starting small and tasting other batter elements to balance flavor.

Q: Will these be soft or crunchy?
A: They’re soft in the center with slightly crisp edges when baked 10–12 minutes. For chewier cookies, underbake by 1 minute and cool on the sheet. For crisper cookies, bake 1–2 minutes longer.

Q: Can I freeze the dough or bake ahead?
A: Yes. Scoop and freeze raw balls on a tray, then bag. Bake from frozen, adding 1–2 minutes. Baked cookies freeze well for up to 3 months.

Q: Any egg-free or vegan options?
A: Replace eggs with a commercial egg replacer or two tablespoons ground flaxseed mixed with 6 tablespoons water (rest 5 minutes). Use vegan butter and dairy-free chips.

Q: How many cookies does this recipe yield?
A: About 24–30 cookies, depending on scoop size.

Conclusion

If you want more inspiration or a video walkthrough, check this detailed Mexican Hot Chocolate Cookies Recipe (with Video). For a slightly spicier take and reader-tested variations, this Spicy Mexican Hot Chocolate Cookies Recipe is a helpful companion. Both are great references if you want to tweak spice levels or watch technique.