Mexican Hot Chocolate Cookies
These easy Mexican Hot Chocolate Cookies are thick and chewy chocolate crinkle cookies that have a spicy kick thanks to cinnamon, cayenne pepper, and chilli powder!
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.
These cookies have different names, sometimes just Mexican Cookies. Yet they taste so much like spiced hot chocolate I had to add in that description.
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 Spicy Mexican Hot Chocolate Cookies.
This is a great recipe for a special occasion like a holiday treat, to no occasion at all.
This is also a mexican wedding cookies recipe, because traditionally these are a great addition to have to celebrate weddings.
For those that haven’t tried making a mexican cookie recipes 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 and crumbly cookies bottom.
The finale is an icing sugar dusted finish.
These cookies have become part of my classic christmas cookies collection, joining my classic sugar cookies.
It’s like a cup of hot chocolate in cookie form, so perfect for the christmas season.
Yet we all know a great cookie recipe is most welcome any time of the year.
My kids are picky with their spice and heat, so these are mild with that hint of pepper, a subtle nutty flavor almost.
Mexican chocolate has tat bit of a spicy taste, not too overwhelming but impressive.
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 for these wonderful chocolate cookies with a little mexican twist!
How to Make Mexican Hot Chocolate Cookies
You’ll need the following simple ingredients to make these Mexican Cookies. The full detailed instructions and full list of ingredients are below, in the printable recipe card.
- salted butter
- semi-sweet chocolate chips
- brown sugar
- granulated sugar / white sugar
- vanilla extract
- all purpose flour
- baking soda
- cocoa powder
- chili powder
- cayenne pepper
- icing sugar to dust, if desired (confectioners’ sugar)
To Make: Preheat the oven to 325 degrees and line a couple of baking sheets with parchment paper.
You will probably need a couple of cookie sheets to get the job done easier.
In a small pot on the stove, melt the softened 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 large bowl of a stand mixer with the paddle attachment (or an electric mixer or hand mixer on medium speed, if you wish), beat together the two sugars, vanilla and eggs on low speed.
When combined, add in the chocolate mixture and beat on low until combined again.
In a separate bowl (small bowl), mix together the flour, baking soda, cocoa powder, cinnamon, chili powder, and cayenne pepper.
Then add the dry ingredients to the mixer with the other ingredients. Beat on low until combined.
Remove bowl from mixture and using a spatula, gently fold in the reserved chocolate chips to the flour mixture.
Using an ice cream scoop (or cookie scoop), shape dough into balls of dough. Place the cookie dough balls on the prepared baking sheets in a single layer, about 2 inches apart.
Bake for 12 minutes or until the tops start to crinkle. For best results when you start seeing that crinkle, they are done.
Once baked, remove from the oven and transfer onto a wire rack (or wire racks), to cool to room temperature.
Repeat steps 6 and 7 with the remaining batter and the other cookie sheet.
Dust the cooked spicy mexican hot chocolate cookies with icing sugar if you wish when the tops aren’t warm to the touch. Enjoy!
Mexican Hot Chocolate Cookies Tips:
- Once these mexican hot chocolate cookies recipe are baked, these perfect 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 into balls wrapped tightly with plastic wrap (or a freezer-safe bag) for up to 3 weeks.
You can also store for a week in the fridge. This way you can bake delicious cookies anytime the craving hits!
Mexican wedding cookies enjoyed without the wedding and (sadly) without being in Mexico.
Cookie recipes to try next:
- Chocolate Reese’s Pieces Cookies
- Chewy Chocolate Gingerbread Cookies
- Bailey’s Chocolate Cookies
- Chocolate Coconut Cookies
- Salted Caramel Pecan Chocolate Chip 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!
- 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
- 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
- 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: 1
Amount 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.
These are to make! They are ridiculously good!
Excellent recipe, easy and excellent cookies, perfect for any occasion. Love the rich chocolate flavor and the warmth of the spices. Make sure to follow exact recipe.