Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies are bold chocolate cookies that have a hint of spice. They are perfect for the holidays or for a special treat. 

Why We Love Mexican Hot Chocolate Cookies

A cozy twist on a classic: All the flavors of Mexican hot chocolate—cocoa, cinnamon, and a touch of spice—baked into a chewy, irresistible cookie.

Perfectly balanced heat: Just enough cayenne or chili powder to warm your taste buds without overwhelming the sweetness.

Soft and fudgy texture: These cookies stay moist in the center with slightly crisp edges for the perfect bite.

Chocolate lover’s dream: Rich cocoa and melty chocolate chips make every bite decadent.

Festive and fun: Ideal for holiday cookie trays or cozy winter gatherings.

Easy to make: No fancy ingredients or chill time required—just mix, bake, and enjoy.

Pair beautifully: Delicious with coffee, milk, or (of course) a cup of Mexican hot chocolate!

Freezer-friendly: Make a double batch and freeze the dough or baked cookies for instant chocolate-craving satisfaction.

Ingredients

Let’s Make Mexican Hot Chocolate Cookies

1. Preheat oven to 350°.
2. Beat the butter: In a large mixing bowl, beat the butter on medium speed until light and fluffy, about 1 minute.
3. Add sugar and vanilla: Mix in the sugar and vanilla extract and continue beating for another 2 minutes until creamy.
4. Incorporate the dry ingredients: Turn off the mixer. Using a small sifter, sift in the cocoa powder. Add baking soda, baking powder, allspice, cinnamon, and cayenne pepper.
5. Mix gently: Turn the mixer to low speed and blend the dry ingredients into the butter mixture.
6. Add the flour: With the mixer still on low, add the flour ¼ cup at a time, mixing just until combined. Increase to medium speed briefly to ensure everything is incorporated—avoid overmixing.
7. Fold in chocolate chips: Add the mini chocolate chips and mix just until evenly distributed.
8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
9. Shape the cookies: Using a small cookie scoop or spoon, portion out the dough and roll it into small balls.
10. Prepare for baking: Arrange the dough balls on a parchment-lined baking sheet and gently flatten each one with your palm or the bottom of a glass.
11. Bake: Bake in a preheated 350°F oven for 15–17 minutes, until the cookies are set and slightly crisp around the edges.

12. Cool: Cool the cookies completely and dust liberally with powdered sugar.

What is Mexican Chocolate?

Mexican Hot Chocolate is a traditional drink that’s rich, creamy, and infused with warm spices—most often cinnamon, vanilla, and a touch of chili for subtle heat. Unlike typical American hot chocolate, which is made with cocoa powder or syrup, Mexican hot chocolate is often made from solid chocolate tablets (like Abuelita or Ibarra) that contain sugar, cocoa, and spices already blended in.

Krazy Kitchen Mom Tip: Storing and Freezing Cookies

These cookies can be easily stored in an airtight cookie jar or container for up to a week. Because this recipe makes 3 dozen cookies, I usually freeze 1 dozen to pop in the oven when we’re craving warm homemade chocolate cookies.

To Freeze:

1. Make the cookie dough.
2. Roll the dough into round balls.
3. Place the dough balls onto a small cookie sheet and freeze overnight.
4. Move the frozen cookies from the cookie sheet to a zip-top bag and freeze them for up to 2 months.
5. To cook, preheat the oven to 350° and bake for 17-19 minutes.

More KKM Recipes You’ll Love

• Baked Apple Pie Rings
• Broccoli Cheese Soup
• Acorn Squash with Wild Rice
• American Goulash

Laura Franco

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies are bold chocolate cookies that have a hint of spice. They are perfect for the holidays or just for a special treat. 

Print Recipe Pin Recipe

Prep Time 6 minutes mins

Cook Time 17 minutes mins

Total Time 23 minutes mins

Servings: 3 dozen cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 sticks 1 cup of salted butter (if you don’t use salted butter, you will need to add a bit of salt to wet ingredients when you mix them)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups flour
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon plus a pinch more of cayenne pepper
• 1/2 bag mini chocolate chips
• 2 tbsp confectioners' sugar

Method

 

1. Preheat oven to 350°.
2. Beat the butter: In a large mixing bowl, beat the butter on medium speed until light and fluffy, about 1 minute.
3. Add sugar and vanilla: Mix in the sugar and vanilla extract and continue beating for another 2 minutes until creamy.
4. Incorporate the dry ingredients: Turn off the mixer. Using a small sifter, sift in the cocoa powder. Add baking soda, baking powder, allspice, cinnamon, and cayenne pepper.
5. Mix gently: Turn the mixer to low speed and blend the dry ingredients into the butter mixture.
6. Add the flour: With the mixer still on low, add the flour ¼ cup at a time, mixing just until combined. Increase to medium speed briefly to ensure everything is incorporated—avoid overmixing.
7. Fold in chocolate chips: Add the mini chocolate chips and mix just until evenly distributed.
8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
9. Shape the cookies: Using a small cookie scoop or spoon, portion out the dough and roll it into small balls.
10. Prepare for baking: Arrange the dough balls on a parchment-lined baking sheet and gently flatten each one with your palm or the bottom of a glass.
11. Bake: Bake in a preheated 350°F oven for 15–17 minutes, until the cookies are set and slightly crisp around the edges.
12. Cool: Cool the cookies completely and dust liberally with powdered sugar.

Notes

Krazy Kitchen Mom Tips for Storing and Freezing Cookies:

These cookies can be easily stored in an airtight cookie jar or container for up to a week. Because this recipe makes 3 dozen cookies, I usually freeze 1 dozen to pop in the oven when we’re craving warm homemade chocolate cookies.

• Make the cookie dough.
• Roll the dough into round balls.
• Place the dough balls onto a small cookie sheet and freeze overnight.
• Move the frozen cookies from the cookie sheet to a zip-top bag and freeze them for up to 2 months.
• To cook, preheat the oven to 350° and bake for 17- 19 minutes.