Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

Introduction

These Mexican Hot Chocolate Cookies, inspired by classic snickerdoodles, offer a rich chocolate flavor with a warm cinnamon kick. Perfectly soft and fudgy in the center, they bring a cozy twist to your cookie rotation.

Ingredients

• 1 cup butter, softened (2 sticks)
• 1 & 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 & 3/4 cups all-purpose flour, spooned and leveled
• 1 & 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 to 1/3 cup granulated sugar, for rolling
• 1 & 1/2 tablespoons cinnamon, for rolling

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
2. Step 2: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 & 1/2 cups granulated sugar and beat for 2 minutes until light and fluffy, scraping the bowl as needed.
3. Step 3: Add the eggs and vanilla extract, mixing well to combine.
4. Step 4: Add the cocoa powder and flour to the bowl but do not mix yet. Make a well in the flour mixture.
5. Step 5: Add the cream of tartar, baking soda, baking powder, and kosher salt into the well. Blend them lightly with a spoon before mixing into the wet ingredients. Optional: add 1/4 teaspoon cayenne pepper for heat.
6. Step 6: Turn the mixer on low and gradually mix in the flour and cocoa powder until just combined, scraping the sides and bottom to incorporate all ingredients.
7. Step 7: Cover and refrigerate the dough for up to 48 hours if desired, or bake immediately.
8. Step 8: Shape the dough into rounds using about 2-3 tablespoons per cookie, ensuring uniform size.
9. Step 9: In a shallow bowl, combine 1/4 to 1/3 cup sugar with 1 & 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon sugar mixture.
10. Step 10: Place the coated dough balls on the prepared baking sheets, spaced at least 2 inches apart.
11. Step 11: Bake for 10-12 minutes until edges are set and centers remain soft and shiny. Watch closely, as oven times vary.
12. Step 12: Let cookies cool on the baking sheet for about 2 minutes.
13. Step 13: While still warm, transfer each cookie back into the bowl of cinnamon sugar using a spatula. Add more cinnamon sugar if needed and gently press to coat evenly.
14. Step 14: Move the cookies to a wire rack to finish cooling. Enjoy warm for the best fudgy texture paired with a glass of milk.

Tips & Variations

• For a spicy kick, add 1/4 teaspoon cayenne pepper to the dry ingredients.
• Refrigerating the dough enhances flavors and makes shaping easier but is optional.
• Use high-quality cocoa powder for the richest chocolate flavor.
• Try rolling the cookies in a blend of cinnamon and chili powder for an extra Mexican hot chocolate vibe.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To reheat, warm gently in a microwave for 10-15 seconds to restore their soft, fudgy texture. These cookies can also be frozen for up to 3 months; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the cayenne pepper?

Yes, the cayenne pepper is optional and only added if you want a subtle heat in your cookies. They taste delicious without it.

How do I know when the cookies are done baking?

The edges should be set and slightly firm, while the centers remain soft and shiny. Avoid overbaking to keep them fudgy.

Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

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★★★★★

4.9 from 125 reviews

Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are a delightful twist on a classic cookie, featuring a rich cocoa flavor with warm cinnamon and a hint of cayenne for a subtle spicy kick. These soft and fudgy cookies are rolled in a cinnamon-sugar mixture, creating a slightly crisp exterior that complements the chocolatey, melt-in-your-mouth center. Perfect for cozy days, they pair wonderfully with a glass of milk.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter, softened (2 sticks)
• 1 & 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 cup unsweetened cocoa powder
• 2 & 3/4 cups all purpose flour, spooned and leveled
• 1 & 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

For Rolling

• 1/4 to 1/3 cup granulated sugar
• 1 & 1/2 tablespoons cinnamon

Optional

• 1/4 teaspoon cayenne pepper (for heat)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter until creamy. Gradually add 1 and 1/2 cups granulated sugar, beating for about 2 minutes until the mixture is light and fluffy. Be sure to scrape down the sides and bottom of the bowl to incorporate everything evenly.
3. Add Eggs and Vanilla: Add the 2 large eggs and 1 teaspoon vanilla extract to the butter-sugar mixture and mix well until fully combined.
4. Add Dry Ingredients: Add the cocoa powder and all the flour to the bowl, but don’t mix yet. Create a well in the center of the flour.
5. Add Leavening and Salt: Into the well, add the cream of tartar, baking soda, baking powder, kosher salt, and if desired, 1/4 teaspoon cayenne pepper for a touch of heat. Use a small spoon to blend the dry ingredients gently within the well before mixing with the wet ingredients.
6. Mix Dough: Turn the mixer on low and slowly incorporate the flour mixture with the wet ingredients. Mix just until combined and smooth, scraping down the bowl as needed to ensure even mixing without overworking the dough.
7. Optional Chill: You can cover and refrigerate the dough for up to 48 hours to develop flavors, but it’s perfectly fine to bake immediately as well.
8. Form Dough Balls: Scoop the dough into uniform rounds using about 2 to 3 tablespoons each.
9. Prepare Cinnamon Sugar: In a shallow bowl, mix 1/4 to 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon, adjusting sugar quantity to taste.
10. Roll Dough in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon sugar mixture, coating all sides evenly.
11. Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
12. Bake: Bake in the preheated 350°F oven for 10-12 minutes or until the edges are set and the centers remain soft and slightly shiny. Oven times may vary, so monitor carefully.
13. Cool Slightly: Let the cookies rest on the baking sheets for about 2 minutes after baking.
14. Recoat with Cinnamon Sugar: While the cookies are still warm, transfer them using a spatula back into the cinnamon sugar bowl to coat again. Sprinkle additional cinnamon sugar on top with your fingers to ensure adherence while warm.
15. Cool Completely: Transfer the cookies to a wire rack to cool completely.
16. Serve and Enjoy: Enjoy these cookies warm for the most fudgy, indulgent experience, ideally with a cold glass of milk.

Notes

• You can add cayenne pepper for a spicy kick or omit it for a traditional chocolate cinnamon flavor.
• If dough is refrigerated, let it come to room temperature for easier shaping or bake straight from chilled.
• Ensure cookie balls are uniform in size for consistent baking.
• If cinnamon sugar coating doesn’t stick well, gently warm cookies and try recoating immediately.
• Store cookies in an airtight container; they keep well for 3-5 days.
• These cookies are soft and fudgy in the middle, so avoid overbaking to maintain texture.

Keywords: Mexican hot chocolate cookies, chocolate snickerdoodles, cinnamon sugar cookies, spicy chocolate cookies, cocoa cookies