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Mexican Hot Chocolate Cookies

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These Mexican Hot Chocolate Cookies are rich, fudgy, and packed with warm spices like cinnamon and cayenne for a sweet treat with a little heat. The perfect balance of chocolatey decadence and subtle spice, they’re a unique twist on classic chocolate cookies.

Ingredients

Scale
  • Dry Ingredients
    • 1 1/4 cups all-purpose flour
    • 1/3 cup unsweetened cocoa powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • Wet Ingredients
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
  • Add-ins
    • 1 cup semi-sweet chocolate chips or chunks
    • Optional: A pinch of flaky sea salt for topping

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add wet ingredients: Beat in the egg and vanilla extract until fully combined.
  5. Combine dry and wet mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in chocolate chips: Gently stir in the chocolate chips or chunks.
  7. Portion the dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake: Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
  9. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra kick, increase the cayenne to 1/2 teaspoon.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well for up to 3 months.

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