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Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies – Deliciously thick and chewy chocolate cookies that are loaded with chocolate chips, and spiced with cinnamon, cayenne pepper, and chilli powder!

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

These Mexican Hot Chocolate Cookies are super chocolate-y and have a wonderful spicy kick.

These chocolate cookies are thick and chewy, loaded with melty chocolate chips, and perfectly spiced with cinnamon, cayenne pepper, and chilli powder.

If you love Mexican hot chocolate, you’re gonna love these cookies that pack a little extra spice!

Looking for more chocolate recipes? Check out my Chocolate Fudge Cake, Double Chocolate Banana Bread, and my No-Churn Double Chocolate Ice Cream.

Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I use and love Dr. Oetker Fine Dark Cocoa Powder.
  • Baking powder
  • Baking soda
  • Cornflour/cornstarch
  • Salt
  • Ground cinnamon
  • Cayenne pepper
  • Chilli powder
  • Unsalted butter
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Mexican Hot Chocolate Cookies

To make these cookies, simply start by whisking together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the butter and sugars until combined. Add the egg and vanilla, and whisk until combined.

Add the dry ingredients, mix until just combined, then fold in the chocolate chips.

TIP: If the dough seems to dry and crumbly to handle, add milk, 1 tablespoon at a time, until the dough starts to come together and is more easier to manage.

For the optional sugar coating, simply grab a small bowl, and whisk together 1/4 cup of sugar and 1/2 teaspoon of ground cinnamon.

Roll the cookie dough into 1.5oz balls, roll in the sugar mixture until evenly coated, then place them onto a baking tray lined with parchment paper or a silicone mat.

Bake for 10 – 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies

These Mexican Hot Chocolate Cookies are:

  • super quick and easy to throw together
  • deliciously rich and chocolate-y
  • loaded with chocolate chips
  • perfectly spiced with cinnamoncayenne pepper, and chilli powder
  • the perfect cookies for chocolate and spice lovers!

How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.

TIP: For freshly-baked cookies every time, you can keep the cookie dough balls in the fridge for up to 5 days, or freeze them for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies

Try these delicious cookies next!

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Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Deliciously thick and chewy chocolate cookies that are loaded with chocolate chips, and spiced with cinnamon, cayenne pepper, and chilli powder!

Ingredients

For the Cookies

  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon chilli powder
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (175g) chocolate chips

For the Sugar Coating

  • 1/4 cup (50g) caster/granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and spices. Set aside.
  3. Whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

For the Sugar Coating

  1. In a small bowl, mix together the sugar and cinnamon.
  2. Roll the dough into 1.5oz balls, roll them in the sugar mixture until evenly coated, then place onto the prepared baking tray.
  3. Bake for 10 - 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

Nutrition Information:
Yield: 18 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 100mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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