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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/mexican-hot-chocolate-cookies-chocolate-snickerdoodles-recipe/