Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies are rich, chewy, and packed with chocolate, cinnamon, and a hint of spice for the perfect cozy cookie recipe.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs, room temperature
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ cup cocoa powder
- 2 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 2 ¼ cups all purpose flour
- 1 cup chocolate chips
Cinnamon Sugar for Rolling
- ¼ cup granulated sugar
- 2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, cayenne pepper, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Chill the dough for 30 minutes before baking.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Mix sugar and cinnamon together for rolling.
- Scoop the dough into 1 - 1 ½ tablespoon-sized balls and roll them into the cinnamon sugar.
- Place them 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Did you try this recipe?Please let us know how it was!
