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.
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Servings: 3 dozen cookies
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
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, allspice, cinnamon, and 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.