Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies Horizontal

What a great little dunking cookie! The heat will come up from behind and surprise you, but more like a whisper from an old friend than a boogie man screaming. How’s that for a food-related description? 😉

Mexican Hot Chocolate Cookies Horizontal

Mexican Hot Chocolate Cookies

Course: Dessert
Servings: 32 cookies
Calories: 139kcal
Consider this a chocolate-y snickerdoodle with a surprise bit of cayenne heat. Perfect for the cold weather months!
Print Recipe

Ingredients

  • 1 cup unsalted butter softened
  • cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder
  • cups flour
  • tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp coffee grounds
  • ¼ tsp cayenne pepper
  • 3 tbsp sugar for rolling
  • 2 tsp cinnamon for rolling

Instructions

  • Preheat oven to 350°F. Line a couple baking sheets with parchment paper or silicone mats.
  • In a large stand mixer, beat butter until creamy. Add 1 ½ cups sugar and beat for a couple minutes, until light and fluffy, remembering to scrape the sides and the bottom of the bowl. Add 2 eggs and the vanilla and mix well.
  • Add the cocoa powder and the flour, but do not mix – make a well in the flour and add the cream of tartar, baking soda, baking powder, salt, coffee grounds, and cayenne into the well and use a small spoon to blend it together before mixing with the wet ingredients. Turn the mixer on low and slowly beat in the flour and cocoa.
  • Combine the remaining sugar and cinnamon on a small plate. Scoop 1" balls of the dough and, using your hands, roll into balls. Roll each dough ball in the cinnamon sugar. Bake for 10-14 minutes until the edges are set, but the center is still slightly gooey.
  • Allow to cool on the baking sheet for two minutes, then carefully roll each cookie in the remaining cinnamon sugar. If your fingertips don't like this plan, you can also place the cookies on a cooling rack and sprinkle (focusing on the cracks) directly on the cookie.
  • Allow to cool further, but these cookies are great slightly warm. Keep in your cookie jar.

Notes

  • If you want to prep ahead, make the dough balls and store those in the fridge or freezer until its time to bake. Allow to thaw in the fridge if frozen.
  • Allergies – I haven’t tried these with a butter replacement or gluten-free flour. If you do, please let us know how it turns out!

Nutrition

Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 76mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 199IU | Calcium: 11mg | Iron: 1mg
Top