Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are thick and chewy chocolate crinkle cookies that have a spicy kick thanks to cinnamon, cayenne pepper, and chilli powder!
Mexican Hot Chocolate Cookies
While we love traditional Chocolate Chip Cookies, we also like to switch up the usual with small changes to bring a classic to the next level. My Strawberry Chocolate Chip Cookies are a great example.
Obviously my methods have rubbed off, because these Mexican Hot Chocolate Cookies are a creation of my daughters.
She wanted to make chocolate cookies one day, yet with a different twist. This recipe is an adaptation of Martha’s, a few changes and swaps to better suit our tastes and the ingredients that we had on hand. Experiment, success!
While these cookies do have a hint of spice to them, if you love Mexican hot chocolate, you’re definitely going to love these cookies.
For those that haven’t had Mexican hot chocolate before, it’s always made with milk and never water. So it’s definitely a richer drink, and the added spices bring out the chocolate taste in my opinion.
The wonderful taste aside, these cookies are like biting into a brownie. They are soft on the inside with a crinkle top. The finale is an icing sugar dusted finish.
My kids are picky with their spice and heat, so these are mild with that hint of pepper, subtle yet noticeable.
I think I have a new assistant here on My Organized Chaos, it’s a great recipe that we’ll be making again and totally worthy of being included in our recipe box. Thanks again to my girl!
Mexican Hot Chocolate Cookies Tips:
- Once baked, these cookies will stay fresh for up to 4 days in an airtight container. This container is key, or they’ll dry out quickly.
- You can also double the batch and freeze the cookie dough in balls up to 3 weeks, or a week in the fridge. This way you can have delicious cookies anytime!
Cookie recipes to try next:
- Chocolate Reese’s Pieces Cookies
- Chewy Chocolate Gingerbread Cookies
- Bailey’s Chocolate Cookies
- Chocolate Coconut Cookies
Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are thick and chewy chocolate crinkle cookies that have a spicy kick thanks to cinnamon, cayenne pepper, and chilli powder!
Ingredients
- 1/2 cup salted butter
- 1 1/2 cup semi-sweet chocolate chips, 1 cup reserved
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 3 tsp cinnamon
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 cup icing sugar to dust, if desired
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a small pot on the stove, melt the butter and chocolate together on low heat, stirring continuously so it doesn't burn. Or you can use the microwave to melt, yet do so in 20 second intervals, whisking each time. It's done when mixture is smooth. Set aside and allow to cool.
- Using a stand mixer with the paddle attachment, beat together the two sugars, vanilla and eggs. When combined, add in the chocolate mixture and beat on low until combined again.
- In a separate bowl, mix together the flour, baking soda, cocoa powder, cinnamon, chili powder, and cayenne pepper. Then add to mixer with the other ingredients and beat on low until combined.
- Remove bowl from mixture and using a spatula, gently fold in the reserved chocolate chips.
- Using an ice cream scoop, make balls of dough and place on the cookie sheet about 2 inches apart.
- Bake for 12 minutes or until the tops start to crinkle. Once done, remove from the oven and transfer to a wire rack to cool.
- Repeat steps 6 and 7 with the remaining batter.
- Dust with icing sugar when the tops aren't warm to the touch
- enjoy!
Notes
- Once baked, these cookies will stay fresh for up to 4 days in an airtight container. This container is key, or they'll dry out quickly.
- You can also double the batch and freeze the cookie dough in balls up to 3 weeks, or a week in the fridge. This way you can have delicious cookies anytime!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 69mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 2g
Made these and froze some dough. Do you bake the frozen dough balls or let them thaw first?
Thaw first! 🙂
So semi chicloate chip need 2 1/2 cups total? When does 1 cup reserve get added?
The reserve is added step 5.