Mexican Hot Chocolate Cookies – Deliciously thick and chewy chocolate cookies that are loaded with chocolate chips, and spiced with cinnamon, cayenne pepper, and chilli powder!
Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are super chocolate-y and have a wonderful spicy kick.
These chocolate cookies are thick and chewy, loaded with melty chocolate chips, and perfectly spiced with cinnamon, cayenne pepper, and chilli powder.
If you love Mexican hot chocolate, you’re gonna love these cookies that pack a little extra spice!
Looking for more chocolate recipes? Check out my Chocolate Fudge Cake, Double Chocolate Banana Bread, and my No-Churn Double Chocolate Ice Cream.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cocoa powder: I use and love Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
- Baking soda
- Cornflour/cornstarch
- Salt
- Ground cinnamon
- Cayenne pepper
- Chilli powder
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Mexican Hot Chocolate Cookies
To make these cookies, simply start by whisking together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the butter and sugars until combined. Add the egg and vanilla, and whisk until combined.
Add the dry ingredients, mix until just combined, then fold in the chocolate chips.
TIP: If the dough seems to dry and crumbly to handle, add milk, 1 tablespoon at a time, until the dough starts to come together and is more easier to manage.
For the optional sugar coating, simply grab a small bowl, and whisk together 1/4 cup of sugar and 1/2 teaspoon of ground cinnamon.
Roll the cookie dough into 1.5oz balls, roll in the sugar mixture until evenly coated, then place them onto a baking tray lined with parchment paper or a silicone mat.
Bake for 10 – 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Mexican Hot Chocolate Cookies are:
- super quick and easy to throw together
- deliciously rich and chocolate-y
- loaded with chocolate chips
- perfectly spiced with cinnamon, cayenne pepper, and chilli powder
- the perfect cookies for chocolate and spice lovers!
How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.
TIP: For freshly-baked cookies every time, you can keep the cookie dough balls in the fridge for up to 5 days, or freeze them for up to 3 months. Bake straight from frozen.
Tried this recipe?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these delicious cookies next!
- Chocolate Chip Oreo Cookies
- Condensed Milk Chocolate Chip Cookies
- Banana Breakfast Cookies
- Russian Tea Cakes
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Mexican Hot Chocolate Cookies
Ingredients
For the Cookies
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon cayenne pepper
- ½ teaspoon chilli powder
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips
For the Sugar Coating
- ¼ cup (50g) caster/granulated sugar
- ½ teaspoon ground cinnamon
Instructions
For the Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and spices. Set aside.
- Whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
For the Sugar Coating
- In a small bowl, mix together the sugar and cinnamon.
- Roll the dough into 1.5oz balls, roll them in the sugar mixture until evenly coated, then place onto the prepared baking tray.
- Bake for 10 – 12 minutes or until firm and cracked on top. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies turned out great once I read the note in the post about adding milk. I would suggest adding a second note after the actual recipe that mentions this. Not everyone reads the whole entire blog post.
This is the first time writing a review for a food recipe but I cannot praise this recipe enough. Me and my partner keep coming back for more to this delectable, spicy, and very very SOFT cookies. I don’t know how they’re so soft but I always think I’ve undercooked them when I take my first bite – but thats not the case. Just beautiful, melt-in-your-mouth quality cookies.
Hi Mayce! Thank you for the lovely comment, and I’m so glad you both enjoyed them 🙂
Cut the cayenne to 1/4 cayenne for wider consumption, and refrigerate the dough for an hour before baking if you want them to be rounder and softer in the middle. These cookies are soooooooo rich and tasty, thank you for sharing!!!!
Followed the directions exactly as written. These are so good, and just the right spice. We are spice lovers, and so many things just don’t have the right zing. Make these, you won’t be sorry!!!!
Seriously delicious! I made as written except for halving the chocolate chips. They were too spicy for my husband but I though they were perfect. I would decrease the cayenne if I was baking for a group. Thanks for sharing!
I made these last night and we have declared that these are the best ever! Who knew that cayenne, chili powder, cinnamon, and chocolate chips were so perfect together?!! And the consistency was perfect! Highly recommend a glass of ice cold milk or a hot cup of dark roast coffee…perfection!