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

These rich deep chocolatey slightly spicy cookies are a fan favorite at our house. With the first bite, you get a deep rich chocolate flavor that any chocolate lover would want. You also get the wonderful smell and taste of the warm cinnamon and allspice. Within minutes, you get the slight spice flavor from the cayenne pepper – not too much to call it hot, but just enough to say, “that’s nice, what is that spice?” The other thing we really like about these cookies is that they are not overly sweet. They are sweet enough but really on the light side of a sweet flavor.

Ingredients

Let’s Make Mexican Hot Chocolate Cookies

1. Preheat oven to 350°.
2. Beat butter on medium speed until fluffy – about 1 minute.
3. Add sugar and vanilla and beat for another 2 minutes.
4. Turn off the mixer and use a small sifter to sift the cocoa powder into the mixture.
5. Add baking soda and baking powder, cinnamon, and cayenne.
6. Carefully turn the mixer on at a slow speed and mix.
7. With speed still on low, add flour 1/4 cup at a time, mixing as you go until all of the flour is incorporated. Turn up to medium to ensure the dough is thoroughly mixed but be careful not to overmix the dough.
8. Add mini chocolate chips and mix one more time until the chips are mixed into the dough.
9. Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
10. With a spoon or a cookie scoop, spoon out small spoonfuls of dough and roll them into small balls.
11. Place them on a parchment paper-lined cookie sheet.
12. Gently flatten each cookie ball with the heel of your palm or the back of a small glass.
13. Bake for 15-17 minutes.

14. Cool the cookies completely and dust them with the confectioner’s sugar.

What is Mexican Chocolate?

Mexican chocolate is dark rich chocolate that is a bit more grainy than what you might be used to. It also has warm spices like allspice, nutmeg, and cinnamon. Traditional Mexican hot chocolate is made with warmed whole milk, Mexican chocolate, and spices.

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 hungry for homemade hot 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 ziptop bag and freeze them for up to 2 months.
5. To cook, preheat oven to 350° and bake for 17- 19 minutes.

Paring Cookies With Wine

Yes, you read that right! I recently read that the latest trend is to pair cookies and sweets with wine and beer. I found from experience that these cookies pair fantastically with a bold Cabernet Sauvignon. So if you want to be adventurous try serving wine and cookies at your holiday gathering.

More KKM Recipes You’ll Love

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

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 Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate cookies, christmas cookies, spicy baking, spicy sweets

Prep Time: 6 minutes

Cook Time: 17 minutes

Total Time: 23 minutes

Servings: 3 dozen cookies

Author: Laura Franco

Ingredients 

1x2x3x

• 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

Instructions

• Preheat oven to 350°.
• Beat butter on medium speed until fluffy – about 1 minute.
• Add sugar and vanilla and beat for another 2 minutes.
• Turn off the mixer and use a small sifter to sift the cocoa powder into the mixture.
• Add baking soda and baking powder, cinnamon, cayenne.
• Carefully turn the mixer on at a slow speed and mix.
• With speed still on low, add flour 1/4 cup at a time, mixing as you go until all of the flour is incorporated. Turn up to medium to ensure the dough is thoroughly mixed but be careful not to overmix the dough.
• Add mini chocolate chips and mix one more time until chips are mixed into the dough.
• Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
• With a spoon or a cookie scoop, spoon out small spoonfuls of dough and roll them into small balls.
• Place them on a parchment paper-lined cookie sheet.
• Gently flatten each cookie ball with the heel of your palm or the back of a small glass.
• Bake 15-17 minutes.
• Cool completely and dust with confectioners’ 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 hungry for homemade hot 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 ziptop bag and freeze them for up to 2 months.
• To cook, preheat oven to 350° and bake for 17- 19 minutes.