Mexican Hot Chocolate Cookies: 10 Irresistible Tips

Jump to Recipe·Print Recipe

Mexican Hot Chocolate Cookies are a delightful twist on the classic chocolate cookie, infusing rich flavors and spices that transport you straight to Mexico. These cookies, also known as Chocolate Snickerdoodles, offer a moist and tender chocolate cookie experience with slightly crisp edges and a perfectly crackly top. Their warmth and spiciness make them ideal for any occasion, and they pair beautifully with a glass of milk. Let’s dive into this easy Mexican hot chocolate cookies recipe!

Why You’ll Love This Mexican Hot Chocolate Cookies

These cookies are not just any dessert; they offer a unique blend of flavors that will tantalize your taste buds. First, the combination of chocolate and cinnamon creates a deliciously inviting taste. Second, the optional addition of cayenne pepper gives these cookies a delightful kick, making them spicy chocolate cookies that stand out from traditional recipes. Third, they’re incredibly easy to make, perfect for those busy weeknights when you crave something sweet. Plus, they’re vegetarian and can be adapted to be gluten-free or vegan, catering to various dietary needs.

Ingredients for Mexican Hot Chocolate Cookies

Gather these items:

1 cup butter, softened (2 sticks)
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 to 1/3 cup granulated sugar
1 1/2 tablespoons cinnamon

How to Make Mexican Hot Chocolate Cookies Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl or stand mixer, beat softened butter until creamy. Add 1 1/2 cups granulated sugar and beat until light and fluffy.
Step 3: Beat in 2 large eggs and 1 teaspoon vanilla extract until fully combined.
Step 4: Add cocoa powder and all-purpose flour to the bowl, creating a well in the flour mixture.
Step 5: Add cream of tartar, baking soda, baking powder, and kosher salt into the well. Blend the leavening agents into the flour.
Step 6: Turn mixer on low and incorporate the flour mixture into the wet ingredients until just combined.
Step 7: Optionally, cover and refrigerate the dough for up to 48 hours.
Step 8: Form dough into rounds about 2-3 tablespoons each.
Step 9: Mix 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon in a shallow bowl.
Step 10: Roll each dough ball in the cinnamon sugar mixture until fully coated.
Step 11: Place dough balls on prepared baking sheets spaced at least 2 inches apart. Bake for 10-12 minutes.
Step 12: Let cookies rest on the baking sheet for about 2 minutes before transferring to the cinnamon sugar bowl.
Step 13: Transfer cookies to a wire rack to cool completely. Enjoy warm for the best texture and flavor.

Pro Tips for the Best Mexican Hot Chocolate Cookies

Keep these in mind:

Cookies can be baked immediately or refrigerated for enhanced flavor.
Adjust sugar in the cinnamon mixture to your preference.
For an extra kick, add a little cayenne pepper when mixing the dough.
Use a cookie scoop for uniform size, which ensures even baking.

Mexican Hot Chocolate Cookies: 10 Irresistible Tips - Mexican Hot Chocolate Cookies - main visual representation

Best Ways to Serve Mexican Hot Chocolate Cookies

These cookies are perfect on their own but can also be served in delightful ways:

Pair them with a glass of cold milk for a comforting treat.
Serve warm with a scoop of vanilla ice cream for a delicious dessert.
Use them for a festive cookie platter during the holidays.

How to Store and Reheat Mexican Hot Chocolate Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. When you’re ready to enjoy them, simply reheat in the microwave for a few seconds, and they will be warm and inviting again!

Frequently Asked Questions About Mexican Hot Chocolate Cookies

What’s the secret to perfect Mexican Hot Chocolate Cookies?

The secret lies in the balance of spices. Using a mix of cinnamon and optional cayenne gives these chocolate cookies with Mexican flavors their distinctive taste. Ensuring that you don’t overmix your dough will also help keep them soft and fudgy.

Can I make Mexican Hot Chocolate Cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. This not only enhances the flavors but also makes it easier to bake fresh cookies whenever you crave them.

How do I avoid common mistakes with Mexican Hot Chocolate Cookies?

To avoid common mistakes, ensure your butter is softened but not melted, and measure your flour correctly. Too much flour can lead to dry cookies, while too little may cause them to spread too much.

Variations of Mexican Hot Chocolate Cookies You Can Try

Feel free to experiment with these variations:

For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Add chopped nuts or chocolate chips for extra texture and flavor.
For a vegan version, replace butter with coconut oil and eggs with flaxseed meal.
Incorporate dried chili flakes for an even spicier twist on these traditional Mexican hot chocolate cookies.

For more delicious recipes, check out Gingerbread Tiramisu or Cranberry Custard Pie. If you’re looking for a festive treat, try Sugar Plum Shortbread Cookies!