Chewy Mexican Hot Chocolate Cookies
These Chewy Mexican Hot Chocolate Cookies capture all the cozy flavors of spiced cocoa in cookie form — rich chocolate, warm cinnamon, and a hint of cayenne for gentle heat. Sofie’s tested recipe produces deeply fudgy, chewy cookies coated in cinnamon sugar for that signature sparkle and crunch. Perfect for holidays, gatherings, or a cozy night in.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert, Cookies, Holiday Recipes
- Method: Baked
- Cuisine: Mexican-American
Ingredients
2 1/4 cups (280g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 cup (226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar (plus 1/4 cup for rolling)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon (plus 1 teaspoon for rolling)
Instructions
1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. In a large bowl, cream softened butter and 1 1/2 cups sugar together for 2–3 minutes until light and fluffy.
3. Beat in the eggs and vanilla until combined.
4. In a separate bowl, whisk flour, cocoa powder, cream of tartar, baking soda, baking powder, salt, and cayenne pepper.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
6. In a small bowl, mix remaining 1/4 cup sugar with 1 teaspoon cinnamon.
7. Scoop dough into 2-tablespoon portions, roll into balls, and coat thoroughly in cinnamon sugar.
8. Place cookies on prepared sheets, 2 inches apart.
9. Bake for 10–12 minutes, until edges are set but centers appear soft and shiny.
10. Cool for 2–3 minutes, then roll warm cookies in cinnamon sugar again for a double coating.
11. Transfer to a wire rack to cool completely.
Notes
**Sofie’s Tips for Perfect Results**
• For thicker cookies, chill dough for 30 minutes before baking.
• Use a medium cookie scoop for even sizes and uniform baking.
• Don’t skip the double sugar roll — it creates a sparkly, flavorful crust.
• To make them spicier, increase cayenne to ½ teaspoon or add a pinch of ancho chili powder.
• For extra indulgence, mix in 1 cup of semi-sweet chocolate chips.
**Storage**
• Store in an airtight container at room temperature up to 5 days.
• To freeze dough, shape into balls and freeze on a tray. Transfer to a freezer-safe bag and bake from frozen, adding 1–2 minutes to the time.
• Keep baked cookies soft by placing a slice of bread in the storage container.