Mexican Hot Chocolate Cookies

3 stacked Mexican Chocolate Spice Cookies on a white cloth napkin.

4.58 from 7 votes

Mexican Hot Chocolate Cookies are little bites of melted chocolate, a subtle kick of heat, and a whole lot of sweetness.

*Makes about 4½ dozen / serving size: about 3 cookies

Prep Time15

Cook Time10

Cooling Time10

Total Time35

Course: Dessert

Cuisine: Mexican

Keyword: cookies, cookies with spices

Servings:

Calories: 153kcal

Author: Valentina K. Wein

Ingredients

½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
⅛ teaspoon ground cayenne pepper
1 large egg
1 cup all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon baking soda
1 cup plus 1 tablespoon semisweet chocolate chips

US Customary - Metric

Instructions

Prep pan and set oven. Preheat the oven to 375°F and line two baking sheets with parchment paper.
Make the batter. In a large mixing bowl, combine the butter, sugar, vanilla, cinnamon, salt and cayenne. Mix until smooth. Add the egg and mix until it’s fully incorporated. Now fold in the flour, cocoa powder, baking soda, and chocolate chips. Mix only until you no longer see dry spots.
Shape. Use a 1-inch cookie scoop or about ½ tablespoon to shape the cookies, adding them to the parchment-lined baking sheets as you go. There should be a couple of inches between them, as they will spread a little.
Bake. Bake in the 375°F preheated oven just until they’re solid, about 10 minutes.
Cool. Let them cool on the baking sheets for about 10 minutes before serving.

Notes

Depending on the the space size between the dollops of cookie batter, you may not use all of it between the two baking sheets. Simply repeat once you remove the cookies from the baking sheets — you can reuse the parchment paper.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition