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Mexican Hot Chocolate Cookies

Delicious cookies that combine the comforting flavors of Mexican hot chocolate with chocolatey richness, spiced with cinnamon and a hint of cayenne.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet 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
Dry Ingredients
  • 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
Mix-ins and Coating
  • 1 cup semi-sweet chocolate chips Can use chopped bittersweet chocolate for larger pockets.
  • 0.5 cup powdered sugar (for rolling)

Method
 

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

Notes

Warm with a glass of cold milk or a steaming mug of Mexican hot chocolate to amplify the theme. For gifting, stack 6–8 cookies in a cello bag and tie with ribbon.