Mexican Hot Chocolate Cookies Recipe
Easy Mexican hot chocolate cookies are soft and chocolatey with cinnamon sugar sparkle and a hint of heat, and perfect for sharing.
Servings: 24
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.
Video
Notes
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.
Nutrition
Calories: 153kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 130mg | Fiber: 2g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg