Mexican hot chocolate cookies

Soft and chewy chocolate cookies with a hint of cayenne and cinnamon make these delicious Mexican Hot Chocolate Cookies.

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Mexican hot chocolate contains a touch of heat from chili or cayenne pepper and cinnamon. These hot chocolate cookies incorporate those flavors for a cookie with a kick.

These are a delicious cookie to warm up with on a wintery day. The cayenne and cinnamon add only a touch of heat and spice - they are not overly hot. It really gives them a nice warmth that pairs well with the sweet and chocolate flavor.

These cookies also contain bittersweet chocolate chips. The bittersweet adds another nice contrast of flavor and keeps these cookies from becoming overly sweet. If you prefer, you can substitute a dark chocolate chip. 

Mexican hot chocolate cookies make a lovely addition to your holiday cookie tins for something a bit different. They are also lovely for Valentine's Day or any time you want a tasty cookie. 

This recipe will make about two and a half dozen cookies, so they are great for a crowd or to bring to a party or potluck. Add them to a hot cocoa bar or dessert table, too.

They are chewy and flavorful cookies that are sure to be a hit with anyone who likes a little bit of spice in their life. These cookies are similar to these Mexican brownies with their addition of cayenne and cinnamon to the batter.

Yield: about 30 cookies

Author: Amy (Savory Moments)

Mexican Hot Chocolate Cookies

Soft and chewy chocolate cookies with a hint of cayenne and cinnamon make these delicious Mexican Hot Chocolate Cookies.

Ingredients

• 1 cup unbleached all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon sea salt
• 4 tablespoons unsalted butter
• 1 cup bittersweet chocolate chips, divided
• 2 large eggs
• 3/4 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne, and salt. Set aside.
3. In a small pot, heat the butter and 1/3 cup bittersweet chocolate chips over medium-low heat, whisking often until melted and combined (alternatively you can melt them together in a microwave). Set aside to cool slightly.
4. In a large bowl, whisk together the eggs, sugars, and vanilla until well-combined. Whisk in the chocolate-butter mixture. Stir in the flour mixture until combined and then fold in the remaining chocolate chips.
5. Scoop the cookies a tablespoon at a time onto the baking sheets placing them one-inch apart from one another. Bake for about 9-11 minutes, or until the bottoms and edges are beginning to turn golden.
6. Remove from the oven and let sit on the baking sheet for another minute. Then remove to a wire rack to cool.
7. Repeat until all the dough is used.

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This post was originally published in 2014 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience. 

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