This spicy Mexican Hot Chocolate Cookie recipe is definitely not your typical cookie, but it’s sure to be a new favorite!
Hi there! I’m so excited to be back with my friends at No Place Like Home to share some of the most amazing cookie recipes that you will find on the internet! We are each sharing our favorite, so make sure to check out the links to their recipes at the end of this post.
Back when we lived overseas, I used to sell Mexican food at a local market with a friend of mine. One of the most popular treats we sold was this Mexican hot chocolate cookie.
Have you ever had Mexican hot chocolate? It’s similar to the hot chocolate you grew up with, but it’s chocked full of cinnamon and other spices. It has so much flavor, and these cookies taste just like it.
This chocolate cookie recipe uses Mexican hot chocolate tablets that you can find on some Mexican or International aisles at the grocery store or you can order it online.
My kids are huge cinnamon fans, and they absolutely love these cookies. If I’m making them for my kids, I leave the cayenne out. The pepper gives them a nice kick, but they are not overly spicy. They remind me a lot of Starbucks new Chile Mocha drink that has been so popular this fall.
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Mexican Hot Chocolate Cookies
This spicy Mexican Hot Chocolate Cookie recipe is definitely not your typical cookie, but it's sure to be a new favorite!Β Β
Ingredients
- 1/2 cup unsalted butter
- 4 ounces Mexican Chocolate
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F/175 degrees C
- Roughly chop the Mexican chocolate, and melt it and the butter in a double boiler or the microwave, stirring frequently. Allow the mixture to cool to room temperature.
- Beat the brown sugar, granulated sugar, vanilla, and eggs with a mixer on low until combined.
- Sift in the flour, cocoa, cinnamon, chili powder, baking soda, salt, and cayenne into the wet mixture and mix on low just until combined.
- Pour in the chocolate chips and mix by hand.
- Refrigerate dough for at least 1 hour and up to 48 hours.
- Scoop 24 balls of dough onto 3 large cookie sheets (8 balls of dough per sheet).
- Bake for 8 minutes, rotate, and bake for an additional 5 minutes.
- Allow cookies to cool on a wire rack before serving.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 165Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 86mgCarbohydrates 22gFiber 1gSugar 16gProtein 2g
What do you think? I really love the sweet and spicy combo, like with the strawberry rhubarb chipotle jam I shared this summer. I know the Mexican hot chocolate cookie recipe may seem a little different, but you won’t regret making it! Are you up for trying it?
Don’t forget to check out the other cookie recipes that are being shared today! Don’t they look amazing?
* A Home To Grow Old In * Hey Fitzy * Nourish and Nestle *
* Savvy Apron * Sweet Parrish Place * The Aspiring Home * The Red Painted Cottage *
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Hi Robin,
These cookies sound delicious!!! I have never tried a ‘hot’ cookie before. I will have to make this recipe as my entire family loves anything spicy!! Thank you for sharing!
I love Mexican hot chocolate, and I simply must have one of these cookies, they look sooooo good! My mouth is watering just looking at them!
If you love Mexican hot chocolate, you will love this! They are the best!
I am so excited to try these cookies. I host several Christmas get-to-gathers and I always try to serve something new and these cookies will be perfects. Especially with my hot chocolate bar!
Oh, I bet they would be awesome with your hot chocolate bar. Let me know how they turn out!
Robin, These look delicious! I’ve pinned and printed.
Thanks, Carol! Hope you like them!