Mexican Hot Chocolate Cookies

These Mexican Hot Chocolate Cookies are a delightful twist on the classic chocolate cookie. Infused with the warm flavors of cinnamon and a hint of spice, they are the perfect balance of sweet, rich, and slightly spicy. A treat that is as comforting as a cup of hot chocolate with a kick!

Why You’ll Love This Recipe

• Combines rich chocolate flavor with a touch of cinnamon and spice for a unique taste.
• Soft and chewy texture with a slightly crisp edge.
• Perfect for holidays, gatherings, or whenever you’re craving something sweet with a twist.
• Easy to make with simple ingredients you likely already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Baking soda
• Ground cinnamon
• Cayenne pepper (optional, for a spicy kick)
• Salt
• Semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne pepper, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Makes approximately 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• Add nuts: Mix in chopped pecans or walnuts for extra texture.
• Make them spicier: Increase the cayenne pepper for a bolder kick.
• Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
• Extra chocolatey: Use dark chocolate chips or chunks for a richer flavor.

Storage/Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze dough balls or baked cookies in a freezer-safe bag for up to 3 months.
• Reheating: Warm cookies in a microwave for 10-15 seconds for a freshly baked taste.

FAQs

1. Can I make these cookies without the cayenne pepper?

Yes, you can omit the cayenne pepper for a less spicy version.

2. Can I use dark chocolate instead of semi-sweet chocolate?

Absolutely, dark chocolate works wonderfully for a deeper flavor.

3. How do I know when the cookies are done baking?

The edges should be set, but the centers will still look soft. They’ll firm up as they cool.

4. Can I double this recipe?

Yes, this recipe doubles easily for larger batches.

5. Can I use salted butter?

If using salted butter, reduce the added salt in the recipe by half.

6. Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours before baking.

7. How do I freeze the dough?

Scoop dough into balls, freeze on a tray, then transfer to a freezer-safe bag.

8. Are these cookies spicy?

They have a mild heat, but you can adjust the cayenne pepper to suit your taste.

9. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly for this recipe.

10. Can I add other spices?

Feel free to experiment with nutmeg or cardamom for a unique flavor profile.

Conclusion

Mexican Hot Chocolate Cookies are a delicious treat that brings warmth and comfort with every bite. Perfect for any occasion, these cookies are a delightful combination of rich chocolate and warm spices. Try them out for your next baking adventure, and enjoy the sweet and spicy flavors that make these cookies unforgettable!

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