We’ve been baking up crinkle cookies for YEARS. They are go-to cookies! We took our favorite chocolate version to the next level with these Mexican crinkle cookies.
The main difference? A hint of cinnamon for a little spice. Reminiscent of our Mexican hot chocolate variations, chocolate and cinnamon are a tasty combination in a dessert, too. YUM!
These are also extra chewy with the addition of corn syrup and the use of brown sugar and extra chocolatey using 100% cacao!! They do still have that signature “crinkled” top (powdered sugar-dusted cracks) AND are just as delicious and addictive.
For more crinkle variations, try our lemon and molasses cookies!
Why we think you’ll love it:
- A hint of spice. Mexican crinkle cookies are made with rich dark chocolate, the cinnamon adds a warm and spicy flavor that complements the chocolate perfectly.
- Plenty of chocolate. These cookies are soft and fudgy on the inside with a beautiful crinkle top.
- Keep it chill. A quick prep and bake time make these a breeze, but the chilling time means these can be made ahead and baked at any time! You can also freeze the dough OR baked cookies!
Mexican Crinkle Cookie Ingredients
- Butter (¾ cup, cubed) – adds richness and helps create a soft, fudgy cookie texture. We use unsalted butter.
- Unsweetened chocolate (2 ounces, chopped) – gives deep chocolate flavor without extra sweetness. We use Baker’s or Ghirardelli brand baking chocolate.
- Brown sugar (1 cup, packed) – adds moisture and a subtle caramel flavor. We use light brown sugar, but dark brown also works.
- Light corn syrup (¼ cup) – keeps the cookies soft and helps create that chewy center.
- Egg (1 large, room temperature) – binds the ingredients and adds structure.
- All-purpose flour (2 cups) – gives the cookies their shape and structure. See How to Measure Flour.
- Baking soda (2 teaspoons) – helps the cookies rise and crackle as they bake.
- Salt (¼ teaspoon) – balances the sweetness and enhances the chocolate flavor.
- Ground cinnamon (1½ teaspoons, divided) – adds warmth and that signature Mexican chocolate inspired flavor.
- Powdered sugar (½ cup) – creates the classic crinkle coating and sweet finish.
- Optional spice – mix ⅛ teaspoon cayenne pepper into the dough, adding 1 teaspoon cinnamon.
How to Make Mexican Crinkle Cookies
PREP. In a medium microwave-safe bowl, melt butter and unsweetened chocolate in the microwave until smooth.
BATTER. Remove from the microwave and add brown sugar and light corn syrup. Beat on medium speed until blended. Add egg and beat until just combined.
In another bowl, whisk flour, baking soda, ground cinnamon, and salt. Add the flour mixture to the wet ingredients and beat until combined. Refrigerate for 1 hour.
BAKE. Preheat the oven to 350°F. Lightly grease a baking sheet and set aside, or line with parchment paper.
In a small bowl, add powdered sugar and cinnamon and mix. Shape dough into 1½-inch balls. Roll in powdered sugar mixture and place on prepared cookie sheet.
Bake for 10-12 minutes and let cool on the pan for a few minutes before removing.
Kristyn’s Recipe Tips
- The better the quality of the chocolate, the better these cookies turn out.
- Coat the dough balls with an ample amount of powdered sugar for the best crinkle effect.
- Chill the dough for at least 30 minutes, or even longer so it is easy to roll and bakes evenly.
- Do not overbake, the cookies should look slightly underdone in the center. Let the cookies cool briefly on the pan so they set without breaking.
- These cookies store well in an airtight container and also freeze beautifully.
Mexican Chocolate Crinkle Cookies
Video
Ingredients
- ¾ cup butter, cubed
- 2 ounces unsweetened chocolate, chopped
- 1 cup brown sugar, packed
- ¼ cup light corn syrup
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon, divided
- ½ cup powdered sugar
Instructions
- In a medium microwave-safe bowl, melt butter and chocolate in the microwave until smooth.
- Remove from the microwave and add brown sugar and corn syrup. Beat until blended. Add the egg and beat until just combined.
- In another bowl, whisk the flour, baking soda, 1 teaspoon cinnamon, and salt. Add the dry ingredients to the wet ingredients and beat until combined. Refrigerate for 1 hour.
- Preheat the oven to 350°F. Lightly grease a cookie sheet and set aside.
- In a small bowl, add powdered sugar and cinnamon and mix. Shape dough into 1½-inch balls. Roll in powdered sugar mixture and place on prepared cookie sheet.
- Bake for 10-12 minutes and let cool on the pan for a few minutes before removing.
Notes
- The better the quality of the chocolate, the better these cookies turn out.
- Coat the dough balls with an ample amount of powdered sugar for the best crinkle effect.
- Chill the dough for at least 30 minutes, or even longer so it is easy to roll and bakes evenly.
- Do not overbake, the cookies should look slightly underdone in the center. Let the cookies cool briefly on the pan so they set without breaking.
- These cookies store well in an airtight container and also freeze beautifully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the dough, covered with plastic wrap, in the refrigerator for up to 3 days or freeze for 2-3 months. See How to Freeze Cookie Dough for tips. Roll the cookie dough balls in cinnamon powdered sugar before baking.
Store cooled cookies in an airtight container for 3-4 days, or freeze, separating layers with wax paper, for up to 3 months.
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This recipe was first shared March, 2025.
In the process of making this, it looks real good. Always love your recipes, but this one missed some crucial things. At the end, the powdered sugar coating, you said to mix with salt and cinnamon, but you didn’t say “how” much. For people like me, who follow the recipe to the T and don’t play with it, this is a big issue. I will try to just add a little bit of each and see how it comes out. But please, make sure everything is there in the recipe in the future.
Thank you!!!