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Mexican Hot Chocolate Cookies Recipe

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★★★★★

4.9 from 125 reviews

These Mexican Hot Chocolate Cookies are irresistibly fudgy with a rich cocoa flavor and a warm hint of cinnamon, perfectly capturing the cozy spirit of traditional Mexican hot chocolate in cookie form. Rolled in a cinnamon-sugar mixture and optionally spiced with cayenne for a subtle kick, these soft, melt-in-your-mouth cookies are perfect for a comforting treat enjoyed warm with a glass of milk.

Ingredients

Scale

Cookie Dough

  • 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
  • Optional: 1/4 teaspoon cayenne pepper for heat

Cinnamon-Sugar Coating

  • 1/4 to 1/3 cup granulated sugar (for rolling)
  • 1 1/2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl or using a stand mixer, beat the softened butter until creamy. Add 1 1/2 cups granulated sugar and continue to beat for a couple of minutes until the mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, then add the vanilla extract and mix well until fully incorporated.
  4. Prepare Dry Ingredients: Add the unsweetened cocoa powder and all-purpose flour to the bowl but do not mix yet. Create a well in the center of the flour mixture.
  5. Add Leavening Agents and Salt: Into the well, add cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these ingredients together before combining with the wet ingredients. At this stage, you can also add 1/4 teaspoon cayenne pepper for a spicy kick if desired.
  6. Combine Wet and Dry Ingredients: Turn your mixer to low and slowly beat in the dry ingredients until just combined, being careful not to overmix. Scrape the sides and bottom of the bowl to ensure uniform mixing.
  7. Optional Chill: You may cover and refrigerate the dough for up to 48 hours to enhance flavors and texture, but it’s also fine to bake immediately.
  8. Shape Dough into Balls: Using about 2 to 3 tablespoons of dough each, form uniform dough balls.
  9. Prepare Cinnamon-Sugar Mixture: In a shallow bowl, mix 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons ground cinnamon, adjusting the sugar amount to your sweetness preference.
  10. Roll Dough Balls in Cinnamon-Sugar: Roll each dough ball thoroughly in the cinnamon-sugar mixture to coat all sides.
  11. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets spaced at least 2 inches apart to allow spreading during baking.
  12. Bake Cookies: Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set while the centers remain soft and slightly shiny. Keep an eye on them as ovens vary.
  13. Rest Cookies Briefly: Let the cookies rest on the baking sheet for about 2 minutes after baking.
  14. Recoat Cookies: When the cookies are still warm but manageable, use a spatula to transfer them back into the bowl with extra cinnamon sugar, adding more as needed. Use your fingers to gently sprinkle and press the cinnamon sugar on top to ensure it sticks.
  15. Cool on Wire Rack: Transfer the cookies to a wire rack to cool completely.
  16. Serve Warm: Enjoy these cookies warm for the best fudgy texture, ideally paired with a glass of milk for a cozy, satisfying treat.

Notes

  • You can add 1/4 teaspoon cayenne pepper to the dough to give the cookies a subtle spicy heat, enhancing the Mexican hot chocolate theme.
  • Chilling the dough up to 48 hours is optional but recommended for more developed flavors and firmer dough easier to handle.
  • Adjust the sugar in the cinnamon-sugar coating to your preference for sweetness and crunch.
  • For consistent baking, make sure your dough balls are uniform in size.
  • Watch the cookies carefully in the oven since baking time can vary depending on your oven and cookie size; you want soft, fudgy centers.

Keywords: Mexican hot chocolate cookies, fudge cookies, cinnamon sugar cookies, spicy chocolate cookies, soft cookies, holiday cookies

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