Dessert

Mexican Hot Chocolate Cookies

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Excuse me while I smack my lips for a minute thinking about these Mexican Hot Chocolate Cookies.

They have just enough spice to keep you entertained, and every taste is chewy and baked to perfection. I can assure you that you have never had hot chocolate cookies with these amazing flavors! What are you waiting for? Give them a try!

Mexican Hot Chocolate Cookies

Right now, all I want to do is sip some hot chocolate, relax and devour some freshly baked Mexican hot chocolate cookies. I have had these cookies on my list of things to bake for a while. When I first spotted them over on The Busty Baker’s blog, I knew I had to make them. If you have never checked out Danae’s blog, you need to head on over and say hi…tell her Laura sent ya! 😉

I stumbled upon her blog last month while following a link to some of her beautiful cookies that were featured on Foodgawker. She has tons of delicious baked goods on her site, including these amazing Mexican Hot Chocolate Cookies.

What better treat for Valentine’s Day or any other holiday than these spicy little cookies? They have the perfect amount of heat to keep your sweetie guessing what that secret little ingredient it. The ground chipotle gives these cookies a nice smoky heat, which you hardly notice until after you’re done. These soft and chewy cookies are rolled in a spicy sugar mixture before baking to produce a scrumptious crinkly sugar crust. Want to turn up the heat even more? Just add some extra chipotle chile to the mix. 😀

What’s the Difference Between Mexican Hot Chocolate and Regular? 

Basically, the main difference is the seasonings. Mexican hot chocolate uses chipotle chili or other Mexican spices to add some spice to them. The seasonings actually help bring out the chocolate flavor and spices even more. Mexican hot chocolate is incredible, and while it’s a little different than regular, it’s something you won’t forget.

Are These Cookies Spicy? 

These Mexican cookies have some spice to them, but not like HOT spicy. They are more like spice cookies instead. They are actually perfectly spicy in a good way, not a hot make you sweat kind of way. You’ll have to try them for yourself to see what I really mean. YUMMY!

Ingredients

These easy hot chocolate cookies only require twelve ingredients! The amount of chocolate and spices is PURE HEAVEN, and you will get to enjoy those flavors in every single bite. Take a look at what you need to make these Mexican Hot Chocolate Cookies:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Cream of tartar
  • Baking soda
  • Coarse salt
  • Ground cinnamon, divided
  • Ground chipotle chile, divided
  • Unsalted butter, room temperature
  • Granulated white sugar, divided
  • Large eggs, room temperature
  • Pure vanilla extract
  • Semi-sweet baking bar, chopped

How to Make Mexican Hot Chocolate Cookies

Thankfully, these are pretty simple cookies to make, and you don’t have to put in tons and tons of effort. Those are my favorite kind of cookies! Have a peek at these five simple steps:

First Step: Begin by preheating the oven to 400F. Then line two baking sheets using parchment paper.

Second Step: Whisk together the flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon chipotle chile in a medium bowl.

Third Step: Using a bowl of a stand mixer that has been fitted with the paddle attachment, beat butter, and 1 ½ cups sugar. Use medium speed until the butter and sugar are light and fluffy, about 3 to 4 minutes. Mix in the eggs, one at a time. Be sure to scrape down the sides of the bowl if needed. Pour in the pure vanilla extract and beat until combined. Reduce speed to low and carefully add in the flour mixture, beat to combine. Fold in the pieces chopped chocolate.

Fourth Step: Combine remaining ¼ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle in a shallow bowl. Roll a heaping tablespoon of the cookie dough into a 1½-inch ball. Then roll the cookie dough ball into the sugar mixture and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookie balls about 3 inches apart.

Fifth Step: Put the pan in the oven and begin to bake. You’ll need to rotate the sheets halfway through until cookies are set in the center. The centers will begin to crack after 10 minutes and they are done. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

 

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

Yield: about 3 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Excuse me while I smack my lips for a minute thinking about these Mexican Hot Chocolate Cookies. They have just enough spice to keep you entertained, and every taste is chewy and baked to perfection.

Ingredients

  • 2 Ā¼ cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground chipotle chile, divided
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Ā¾ cups sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 4-ounceĀ semi-sweet baking bar, chopped

Instructions

  1. Preheat oven to 400F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and ¼ teaspoon chipotle chile.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 ½ cups sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chopped chocolate.
  4. In a small shallow bowl, combine remaining ¼ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon ground chipotle. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 3 inches apart.
  5. Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

Notes

Source:Ā adapted fromĀ The Busty Baker, originally adapted fromĀ Martha Stewart

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Make sure you save this recipe on Pinterest for later

 

These Mexican Hot Chocolate Cookies are seriously some of the best I have ever made. Try some of these other fantastic cookie recipes to round out your recipe collection.

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