Meet your new cozy cookie fix, Mexican hot chocolate cookies. These easy cookies are soft and chocolatey with a warm cinnamon kick and a little cayenne sparkle.
The dough mixes up fast, rolls in cinnamon sugar, and bakes into crackly topped cookies with melty chocolate chips. They taste like your favorite mug of cocoa in cookie form. Best of all, they are perfect for sharing.
If you love this Mexican insipred dessert recipe, be sure to try Churro Cheesecake Bars, Carmelitas, and Cheesecake Chimichangas.
Why we think you’ll love it:
- Unique. Friendly flavor with a fun spiced chocolate twist.
- Simple. This is a delicious recipe even beginners can handle.
- Party perfect. Not only will guests love these, but they also store and freeze well.
Mexican Hot Chocolate Cookie Ingredients
- Granulated sugar (1 ¾ cups, divided) – White sugar sweetens the dough and, when reserved for rolling, white sugar creates that sparkly, crackly crust.
- Unsalted butter (1 cup, softened) – Butter adds rich flavor and tenderness and helps the cookies spread for soft centers.
- Pure vanilla extract (1 teaspoon) – Vanilla deepens the chocolate notes and rounds out the warm spices.
- Sea salt (½ teaspoon) – Salt balances sweetness and heightens the cocoa and cinnamon.
- Eggs (2 large) – Eggs bind the dough, add moisture for a soft, chewy bite.
- All-purpose flour (2 ¼ cups) – Flour provides structure so the cookies hold their shape.
- Cream of tartar (2 teaspoons) – Cream of tartar adds a classic tang and helps create a tender, snickerdoodle like texture.
- Baking soda (1 teaspoon) – Baking soda lifts the cookies so they bake up light with crisp edges.
- Unsweetened cocoa powder (½ cup) – Unsweetened cocoa powder brings a deep chocolate flavor that pairs with cinnamon and heat. We used natural cocoa powder, but Dutch-processed cocoa can also be used.
- Ground cinnamon (1 teaspoon, divided) – Cinnamon perfumes the dough and, in the coating, ground cinnamon adds a warm, cozy finish.
- Cayenne pepper (½ teaspoon) – Cayenne gives a gentle heat that lingers and mimics true Mexican hot chocolate.
- Semisweet chocolate chips (1 cup) – Chocolate chips melt into pockets of gooey chocolate in every bite.
How to Make Mexican Hot Chocolate Cookies
PREP. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
BEAT. In the bowl of a stand mixer with the paddle attachment (or an electric hand mixer), beat butter, 1 ½ cups sugar, vanilla, and salt until light and fluffy. Add eggs one at a time, mixing after each egg.
MIX. In a medium bowl, whisk flour, cream of tartar, baking soda, cocoa powder, ½ teaspoon cinnamon, and cayenne pepper. Add the flour mixture to the wet ingredients, and beat to combine.
FOLD. Fold in chocolate chips.
COAT. In a small bowl, combine the remaining ¼ cup of sugar and ½ teaspoon of cinnamon.
SCOOP. Scoop cookie dough balls with a cookie scoop and roll into balls with the palm of your hand. Roll in cinnamon sugar mixture, then place on prepared baking sheets.
BAKE. Bake for 10-12 minutes or until outer edges are slightly cracked. Let cool for 5 minutes before removing to a wire rack to cool.
Kristyn’s Recipe Tips
- Chill if needed. If the dough feels soft or cookies are spreading too much, chill 15 to 20 minutes so the cookies keep their shape.
- Roll evenly. Use a medium scoop for uniform balls so they bake at the same rate.
- Adjust the spice. For more warmth, add a pinch of cayenne to the cinnamon sugar; for kids, reduce the cayenne slightly.
Mexican Hot Chocolate Cookies Recipe
Video
Ingredients
- 1 ¾ cups granulated sugar, divided
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon, divided
- ½ teaspoon cayenne pepper
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat together 1½ cups sugar, butter, vanilla and salt with an electric mixer until light and fluffy. Add eggs one at a time, mixing after each egg.
- In a medium bowl, mix together flour, cream of tartar, baking soda, cocoa powder, ½ teaspoon cinnamon, and cayenne pepper. Add to wet ingredients and beat to combine. Fold in chocolate chips.
- In a small bowl, combine remaining ¼ cup sugar and ½ teaspoon of cinnamon.
- Scoop dough balls with a cookie scoop and roll into balls. Roll in cinnamon sugar mixture, then place on prepared baking sheets.
- Bake for 10 – 12 minutes or until edges are slightly cracked. Let cool for 5 minutes before removing to a wire rack to cool.
Notes
- Chill if needed. If the dough feels soft or cookies are spreading too much, chill 15 to 20 minutes so the cookies keep their shape.
- Roll evenly. Use a medium scoop for uniform balls so they bake at the same rate.
- Adjust the spice. For more warmth, add a pinch of cayenne to the cinnamon sugar; for kids, reduce the cayenne slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep dough balls chilled up to 48 hours in the fridge or freeze them for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time. See How to Freeze Cookie Dough for tips.
Store baked cookies in an airtight container at room temperature for 3 to 4 days. For longer storage, freeze in an airtight container or freezer bag for up to 2 months.
