Name: Mexican Hot Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 2 3/4 cup (330g) all purpose flour; 1/2 cup (50g) unsweetened cocoa powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cayenne pepper; 1 1/2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks / 240g) butter, softened; 1 cup (200g) granulated sugar; 1/2 cup (90g) light or dark brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup (50g) granulated sugar; 1 Tablespoon ground cinnamon; 1 teaspoon freshly ground cardamom

Jump to Recipe· 4.2 from 64 reviews

If you are a fan of bold, spicy, and deeply chocolatey treats, then you absolutely need to try this Mexican Hot Chocolate Cookies Recipe. These cookies combine the rich, comforting flavors of cocoa and cinnamon with a subtle kick of cayenne pepper, evoking the warm, spicy sensation of traditional Mexican hot chocolate in a delightful, chewy cookie form. Each bite offers a perfect balance of sweet, spicy, and aromatic notes that will keep you reaching for just one more. It’s a unique twist on classic chocolate cookies that’s both cozy and exciting—a must-bake for anyone looking to indulge their taste buds with something truly special.

Ingredients You’ll Need

A white plate holds eight round chocolate cookies, each with a cracked surface and drizzled with dark chocolate lines on top. One cookie is broken in half, showing a soft, rich inside. Small white salt flakes are scattered on several cookies, adding contrast. Around the plate, there are some dark chocolate chunks and a few cinnamon sticks resting on a white marbled surface. The lighting is soft and natural, enhancing the warm brown tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays a crucial role in delivering the perfect texture and flavor for your Mexican Hot Chocolate Cookies Recipe. From the classic cocoa powder providing depth, to the warming spices and creamy butter ensuring chewiness, these essentials come together to make magic.

All-purpose flour (2 3/4 cups / 330g): The foundation of your cookie’s structure, providing just the right chew.
Unsweetened cocoa powder (1/2 cup / 50g): This gives the cookies their rich chocolate flavor and dark color.
Ground cinnamon (1 teaspoon): Adds warm, sweet spice that perfectly complements the chocolate.
Ground cayenne pepper (1/4 teaspoon): A subtle kick of heat that wakes up your palate without overpowering.
Cream of tartar (1 1/2 teaspoons): Helps with the cookies’ texture by stabilizing the batter and lifting the dough.
Baking soda (1 teaspoon): Works alongside baking powder for perfect rise and tenderness.
Baking powder (1/2 teaspoon): Ensures your cookies get that luscious, light crumb.
Salt (1/2 teaspoon): Enhances all the flavors, balancing sweet and spice beautifully.
Butter, softened (1 cup / 2 sticks / 240g): Key for richness and the ideal chewy texture.
Granulated sugar (1 cup / 200g): Sweetens and crisps the edges wonderfully.
Light or dark brown sugar (1/2 cup / 90g): Adds moisture and depth with its molasses notes.
Large eggs (2): Bind ingredients and add to the cookie’s tenderness.
Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, fragrant touch.
Sugar (for rolling, 1/4 cup / 50g): Mixed with spices to create a beautiful, flavorful coating.
Ground cinnamon (1 tablespoon for rolling): Lends a sweet-spicy finish on the cookie surface.
Freshly ground cardamom (1 teaspoon): Gives an exotic, fragrant lift that makes these cookies truly unforgettable.

How to Make Mexican Hot Chocolate Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (180°C) and lining a large baking sheet with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze. In a large bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, cream of tartar, baking soda, baking powder, and salt. This thorough mixing ensures that every bite has evenly distributed spice and rise.

Step 2: Cream Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter until smooth—about 30 seconds. Then add the brown sugar and granulated sugar and continue beating until the mixture is light and fluffy, approximately 2 minutes. This creaming stage is essential; it traps air that helps create a tender, airy texture in your cookies.

Step 3: Add Eggs and Vanilla

Scrape down the sides of the bowl to mix everything evenly, then add the eggs one at a time, followed by the vanilla extract. Mix until just combined. The eggs enrich the dough and provide moisture, while the vanilla deepens the cookie’s aroma.

Step 4: Combine Wet and Dry Ingredients

Turn the mixer on low and slowly add the dry mixture to the wet ingredients. Mix just until everything comes together—overmixing can lead to tougher cookies, and we want them soft and chewy. The dough might look a bit thick, perfect for forming into balls.

Step 5: Prepare the Spiced Sugar Coating

In a shallow dish, stir together the sugar, cinnamon, and freshly ground cardamom. This coating is where the magic happens; it gives the cookies their signature spark, blending sweetness with exotic spice and a bit of crunch.

Step 6: Shape and Coat the Dough

Using an ice cream scoop or spoon, form dough balls and roll each in the spiced sugar mixture until fully covered. Place them about 2 inches apart on the prepared baking sheet to allow spreading without sticking.

Step 7: Bake and Cool

Bake the cookies for roughly 8 minutes, or until the edges are set but the centers still look soft—that’s the sweet spot for chewy cookies. Remove the baking sheet from the oven and let the cookies cool there for 5 minutes so they firm up before transferring them to a wire rack to cool completely.

How to Serve Mexican Hot Chocolate Cookies Recipe

Several round, cracked chocolate cookies decorated with thin, glossy dark chocolate drizzle and small white salt flakes on top rest on a white plate placed on a white marbled surface. Two cinnamon sticks are positioned near the cookies on the plate, adding a warm brown color contrast. The cookies have a rough texture and rich brown color with the dark chocolate lines creating a shiny finish across their slightly cracked tops. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra festive touch, sprinkle a little powdered sugar or extra cinnamon on top once the cookies have cooled. You can also drizzle melted dark chocolate or a touch of chili-infused chocolate sauce to accentuate the warm spice notes.

Side Dishes

These cookies are perfect alongside a glass of cold milk or a steamy cup of hot chocolate—especially Mexican hot chocolate with cinnamon sticks. For grown-up gatherings, they pair stunningly well with a bold cup of coffee or even a warm spiced tea.

Creative Ways to Present

If you’re serving these at a party, arrange the cookies on a colorful platter with small bowls of cinnamon sugar and chili chocolate dipping sauces. Another fun idea is to sandwich them with a cinnamon-infused cream cheese or marshmallow filling for an indulgent treat with a twist.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Mexican Hot Chocolate Cookies Recipe in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days, making them a fantastic make-ahead option for busy weeks or last-minute guests.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet to freeze first, then transferring them to a sealed container or freezer bag. They’ll keep for up to 3 months. Alternatively, freeze the dough balls for baking fresh later—just thaw and bake as directed.

Reheating

For freshly baked warmth, pop the cookies in a preheated 300°F (150°C) oven for 5 minutes or microwave for 10 seconds. This restores their softness and revives their aromatic spices beautifully.

FAQs

Can I adjust the spiciness in the Mexican Hot Chocolate Cookies Recipe?

Absolutely! If you prefer milder cookies, reduce or omit the cayenne pepper. For more heat, add a bit extra, but start small since the spice can quickly become overpowering. The key is balancing the warmth with chocolate’s richness.

What’s the best cocoa powder to use in this recipe?

Use unsweetened cocoa powder for the best depth of flavor and balanced sweetness. Dutch-processed cocoa will give a smoother, less acidic taste, while natural cocoa powder delivers a more robust chocolate note. Either works well here.

Can I substitute the butter with oil or margarine?

Butter is essential in this recipe for that rich flavor and chewy texture. Oils or margarine tend to produce softer, less flavorful cookies, so we recommend sticking with butter for the best results.

How do the cream of tartar and baking soda work together?

Cream of tartar is an acid that reacts with baking soda to create lift and a tender crumb. This combination helps the cookies rise just enough while remaining chewy, rather than cakey or flat.

Are these cookies vegan or gluten-free?

This recipe as written is not vegan or gluten-free, but you could try substituting plant-based butter and egg replacers to make it vegan, and use a gluten-free flour blend for gluten-free cookies. Just keep in mind this may change texture and flavor slightly.

Final Thoughts

I can’t recommend this Mexican Hot Chocolate Cookies Recipe enough for anyone craving something different yet deeply comforting in their cookie repertoire. It’s a festive, flavorful twist that’s sure to surprise and delight every time you bake it. Go ahead—treat yourself and your loved ones to this wonderfully spicy, chocolatey delight; you’ll be so glad you did!