Craving something bold, chocolatey, and just a little spicy? Mexican Hot Chocolate Cookies are the perfect answer! Inspired by the traditional drink, these cookies blend rich cocoa, sweet cinnamon, and a hint of cayenne pepper to deliver a warm, irresistible treat with a kick.
Soft, fudgy centers and crackly tops make them ideal for holiday cookie trays, festive gatherings, or cozy nights in with a glass of milk. One bite delivers comfort, spice, and deep chocolate flavor—just like the beloved Mexican hot chocolate!
Ingredients:
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ to ½ teaspoon cayenne pepper (adjust to taste)
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins & Topping:
- 1 cup semisweet or dark chocolate chips
- Optional: 2 tablespoons sugar + ½ teaspoon cinnamon for rolling
Preparation:
Step 1: Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and cayenne. Set aside.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract and mix until combined.
Step 3: Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips. Cover and chill the dough for at least 30 minutes for best results.
Step 4: Preheat and Shape
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1½ tablespoon-sized balls. Optional: Roll each dough ball in cinnamon-sugar mixture for extra flavor and texture.
Step 5: Bake
- Place cookies 2 inches apart on the prepared sheets. Bake for 9–11 minutes, or until edges are set and centers look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Variation:
- Extra Heat: Increase cayenne to ¾ tsp or add a pinch of chipotle powder
- Double Chocolate: Add chopped dark chocolate chunks for gooier centers
- Mocha Twist: Add 1 teaspoon espresso powder for depth
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend
- Peppermint Kick: Add crushed peppermint candies instead of cayenne for a holiday twist
COOKING Note:
Don’t skip chilling the dough—this helps the cookies hold their shape and enhances the flavor. Adjust the cayenne level to suit your spice tolerance.
Serving Suggestions:
- Serve warm with cold milk, Mexican hot chocolate, or café de olla
- Pair with vanilla ice cream for a spicy-sweet dessert sandwich
- Add to a holiday cookie tray with snowballs, sugar cookies, and thumbprints
- Dip half in melted chocolate and sprinkle with cinnamon sugar for a fancy touch
Tips:
- Underbake slightly for fudgier centers
- Use high-quality cocoa powder for richer flavor
- To make perfectly round cookies, gently press the tops before baking
- Store in an airtight container for up to 5 days
- For extra crackle, roll in cinnamon sugar before baking
⏱️ Time Overview:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (Per Cookie – yields approx. 18 cookies):
- Calories: ~160
- Protein: ~2g
- Carbohydrates: ~20g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~13g
- Sodium: ~95mg
Nutritional values may vary based on ingredients and mix-ins used.
❓FAQs
Are these cookies very spicy?
- Not overly. The cayenne adds a subtle warmth. For a bolder kick, increase the amount or add chili flakes.
Can I make the dough ahead of time?
- Yes! Chill the dough for up to 48 hours or freeze for up to 2 months.
What’s the best chocolate for this recipe?
- Semisweet or dark chocolate chips work great. You can also chop up a good-quality chocolate bar.
Can I leave out the cayenne?
- Absolutely. They’ll still be delicious with cinnamon and chocolate alone.
Do these freeze well?
- Yes! Freeze baked cookies for up to 3 months or freeze dough balls and bake from frozen.
Conclusion:
Mexican Hot Chocolate Cookies are a celebration of rich chocolate and warming spices, baked into chewy, fudgy bites of comfort. Whether you’re sharing them over the holidays, gifting them to friends, or simply enjoying one with a warm drink, these cookies bring a bold, cozy twist to traditional baking.
Perfect for adventurous sweet tooths or anyone looking to spice up their cookie game. One bite, and you’ll be hooked.