Mexican Hot Chocolate Cookies

These sweet and spicy Mexican Hot Chocolate Cookies are drool-worthy! Make a batch of these delicious sweet treats for your next party and listen to your guests ooh and ahh!

A stack of chocolate cookies with cinnamon sticks on a white background.

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Mexican Hot Chocolate Cookies recipe

You know those times, when you make a cookie recipe that’s so good that you can’t help but grin with melted chocolate in your teeth? Well, these Mexican Hot Chocolate Cookies are definitely one of those stellar recipes.

Why are they called Mexican hot chocolate cookies, you ask? Sugar and spice! Just like a real cup of Mexican hot chocolate.

As my friend put it, “These cookies are just spicy enough.” They really have the perfect kick that comes through the syrupy sweet chocolate flavor.

These would totally be great for your holiday cookie plates too! Santa would love munching on a chewy chocolate cookie — and they go wonderfully with a cup of hot cocoa, too!

I hope you enjoy these cookies as much as I do. They have become a go-to recipe and I never get tired of eating them! I took the inspiration from my hot chocolate cookies that have a gooey marshmallow center. You’d love those too!

More cookie recipes: Soft Chocolate Chip CookiesShortbread Matcha CookiesWhite Chocolate Cranberry Oatmeal

Why you’ll love this recipe

These warm chocolate cookies are the quintessential comfort cookie. You’re going to love them:

  • The texture of Mexican hot chocolate cookies are absolutely perfect. They’re chewy and soft, yet the outside crust of sugar give them a lovely crispy crunch.
  • Cookies are the best shareable treat. Make them for parties and gatherings, or bring a batch to friends and family as a nice pick-me-up.
  • You can easily double or triple this recipe to serve as many people as needed. Cookies are a easy dessert that no one ever turns down!
Close-up of chocolate cookies with a cinnamon stick atop one, arranged on a white surface.

Tools & equipment

To make Mexican hot chocolate cookies, you’ll need a few basic kitchen tools. Make sure you’ve got a large mixing bowl to mix together the cookie dough, as well as mixing tools.

You’ll need measuring cups and spoons to measure out each of the ingredients and a stand mixer or electric hand mixer to beat together the wet ingredients.

Bake the cookies on a baking sheet lined with parchment paper or a silicone baking mat. Make sure you have a cooling rack for the cookies too!

Freshly baked chocolate cookies with sugary tops cooling on a wire rack, garnished with cinnamon sticks, against a white marble background. one cookie is broken.

Ingredients

These basic and simple ingredients are all that you will need to make some deliciously wonderful Mexican hot chocolate cookies:

  • all-purpose flour
  • unsweetened cocoa powder
  • baking soda
  • salt
  • cinnamon
  • cayenne pepper
  • unsalted butter
  • granulated sugar
  • large eggs
  • pure vanilla extract

Substitutions & variations

These cookies can easily be made gluten-free! Just use a gluten-free all purpose flour instead of regular flour.

Don’t have cayenne pepper? You can use chipotle chili powder or another spicy pepper in its place.

You can use salted butter if that is all that you have on hand. Just keep in mind that you may need to reduce or omit the salt that the recipe calls for.

Overhead view of two large chocolate cookies with sugar crystals on top, placed near cinnamon sticks on a cooling rack.

How to make Mexican Hot Chocolate Cookies

Ready to make the most addictive hot chocolate cookies ever? Then follow these step by step instructions:

Whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne pepper and salt in a medium bowl.

Then use an electric mixer or stand mixer on medium speed and beat together 2 cups of sugar until light and fluffy. This should take about 2 minutes.

Add the eggs and vanilla extract to the mixture and combine on medium speed. Reduce the mixer speed to the lowest setting and slowly add in the flour mixture. Mix again until well combined.

Four large chocolate cookies on a wire cooling rack, garnished with a cinnamon stick, on a marble surface.

Place two pieces of plastic wrap on the countertop. Then add half of the dough to the center of each one. Form the dough into a flattened disk shape and wrap with plastic wrap. Refrigerate until firm, about 1 hour.

When the dough chills add the remaining cup of sugar to a bowl and then preheat the oven to 350°F (176°C). Line a few baking sheets with parchment paper or a silicone baking mat.

After the dough has chilled, form 1¼-inch balls and roll each ball in the bowl of sugar. Place the cookies onto the lined baking sheets about 3 inches apart.

Bake for 10-12 minutes until set. Then transfer the cookies to a wire rack to cool completely.

Store the cookies between layers of parchment paper in an airtight container at room temperature for up to a week.

Freshly baked chocolate cookies sprinkled with sugar on a cooling rack, accompanied by two cinnamon sticks.

Tips & tricks

Check out my pro tips so that you cookies have the exact texture and taste that you are looking for:

  • Allow your eggs to come to room temperature before mixing. This will help them better incorporate into the cookie dough.
  • It is best to measure out your ingredients ahead of time so that you’re not rushing while in the baking process. It will keep you from accidentally measuring something incorrectly!
  • Keep an eye on the cookies while they bake. You’re looking for a soft crackle, slightly crisp edges, and a middle that is still soft and chewy.
Chocolate cookies arranged on a marble surface with cinnamon sticks on top of some cookies.

FAQ

What is the difference between Mexican hot chocolate and regular hot chocolate?

The chocolate flavor of the two are quite similar, but Mexican hot chocolate contains spices like cinnamon and cayenne pepper. Mexican hot chocolate is often made from real chocolate too, whereas regular hot chocolate is often made from cocoa powder or a hot cocoa mix.

Can I use hot chocolate mix in Mexican hot chocolate cookies?

I personally do not recommend using hot chocolate mix in this recipe. A mix will already be sweetened, which make it more difficult to control the level of sweetness in the cookie dough. By using cocoa powder and sugar, you can control the sugar level and make your cookies as chocolatey as you want!

A stack of crisp chocolate cookies on a white background.
The sweetest season logo on a dark background.

ABOUT THE SWEETEST SEASON

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and myself. Every year, we get a big group of food bloggers together to share new holiday cookie recipes.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

This season, OXO will be matching every dollar raised through Dec. 31, 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

More chocolate recipes

— Did you make this recipe? —

Please leave a ★★★★★ review or comment below.

Close-up of chocolate cookies with a cinnamon stick atop one, arranged on a white surface.

Mexican Hot Chocolate Cookies

Yield: 36
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These sweet and spicy Mexican hot chocolate cookies are unique, fun and deliciously tasty. Enjoy!
5 from 1 vote
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ingredients

  • 2 cups plus 2 tablespoons all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • cups unsalted butter softened
  • cups granulated sugar divided
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

instructions

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cayenne pepper and salt.
  • In a mixing bowl with an electric mixer or a stand mixer on medium speed, beat butter and 2 cups of sugar until light and fluffy, about 2 minutes.
  • Add the eggs and vanilla extract, and mix to combine on medium speed. Reduce the mixer speed to the lowest setting and slowly add flour mixture. Mix until well-combined.
  • Place two pieces of plastic wrap on the counter. Add half the dough to the center of each one. Form the dough into a flattened disk shape and wrap with plastic wrap. Refrigerate until firm, about 1 hour.
  • While the dough chills, add remaining ½ cup of sugar to a bowl.
  • Preheat the oven to 350°F (176°C). Line baking sheets with parchment paper or silicone baking mats.
  • Rolling between your hands, form dough into 1¼-inch balls. Roll each ball in the bowl of sugar and place on the lined baking sheet, about 3 inches apart.
  • Bake for 10-12 minutes until set, rotating halfway through. Transfer baked cookies to a wire rack to cool.
  • Store cookies between layers of parchment paper in an airtight container at room temperature for up to 1 week.

notes

  • Measure out your ingredients ahead of time. Some mise en place is always welcome when baking! Setting up an assembly line of sorts to roll, dip and decorate the cookies.
  • Keep an eye on the cookies in the oven. You are looking for a soft crackle in the chocolate cookie.
Adapted from the book Martha Stewart’s Cookies

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nutrition information

Yield: 36

amount per serving:

Serving: 1cookie Calories: 167kcal Carbohydrates: 25g Protein: 2g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 27mg Sodium: 68mg Potassium: 48mg Fiber: 1g Sugar: 14g Vitamin A: 218IU Vitamin C: 0.01mg Calcium: 8mg Iron: 1mg
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!
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Comments

  1. Erica says

    Just wanted to let you know I got your delicious cookies in the mail for the blogger cookie swap! Plus I loved your card, so sweet! Thank you 🙂

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