Description
Mexican Hot Chocolate Cookies are soft, chewy, and packed with the rich flavors of chocolate, cinnamon, and a hint of spice. A pinch of cayenne adds a subtle kick, making these cookies a warm and indulgent treat perfect for cold days or special occasions.
Ingredients
Units
Scale
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90g) semi-sweet chocolate chips or chunks
Optional Topping:
- 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Prepare the Dough:
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips or chunks. - Shape the Cookies:
Scoop out 1.5-tablespoon portions of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture, if using, and place on the prepared baking sheets about 2 inches apart. - Bake:
Bake for 10–12 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Adjust the cayenne pepper to suit your spice preference. For a milder cookie, you can omit it entirely.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra gooey treat, add a pinch of flaky sea salt to the tops before baking.