mexican cookies recipe

The Best mexican cookies recipe

Classic Mexican Chocolate Cookies

4.6 from 778 votes

A rich, slightly spiced cookie with a hint of cinnamon and a gooey chocolate center, perfect for satisfying cravings. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt

For the Chocolate Center

• ½ cup semi-sweet chocolate chips
• 1 tbsp unsalted butter

👨‍🍳Directions

1. 1
   Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 2
   In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
3. 3
   Gradually blend in flour, cinnamon, and salt until a dough forms.
4. 4
   Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly.
5. 5
   Melt chocolate chips and butter in a microwave-safe bowl, stirring until smooth. Drop spoonfuls of chocolate mixture onto each cookie.
6. 6
   Bake for 10–12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

🔧Equipment

• Mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper
• Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 8❤️Cholesterol: 35🧂Sodium: 180🌾Total Carbs: 35🥦Dietary Fiber: 1🍬Sugars: 18🥩Protein: 4

📝Notes

For extra flavor, sprinkle a pinch of cayenne or chili powder on top before baking. Store in an airtight container for up to a week.

❓ Frequently Asked Questions About Mexican Chocolate Cookies

How do I store these Mexican cookies to keep them fresh longer?

Store them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a bag or container once firm. Thaw at room temperature before serving.

Can I substitute any ingredients if I don’t have them on hand?

Yes, you can replace vanilla extract with almond extract (use half the amount) or skip it entirely if you prefer. For the cinnamon, you can use ground cinnamon, but ensure it’s pure—avoid mixes with cloves or nutmeg. If you lack sugar, use a 1:1 ratio of honey or maple syrup, but reduce the liquid by half and adjust baking time by 5–10 minutes.

Are these cookies suitable for gluten-free or vegan diets?

These cookies are not gluten-free by default—they rely on all-purpose flour. For a vegan version, replace the butter with coconut oil and skip the egg (add 1 extra tablespoon of flour for binding). For gluten-free, use a 1:1 gluten-free flour blend, but check the brand’s instructions for best results.

Why do the cookies sometimes turn out crumbly?

Crumbly texture often happens when the dough is too dry or the butter is too cold. Ensure your butter is softened (soft but not melted) and mix the dough just until combined—overmixing can also cause this. If the dough feels too stiff, add 1–2 teaspoons of milk or water, but don’t overdo it.

How can I make the cookies extra crispy?

For a crispier texture, preheat your oven to 350°F (175°C) instead of 325°F (165°C). Roll the dough balls slightly thinner (about 1/4-inch thick) and bake for 8–10 minutes until the edges are golden. Avoid pressing down too hard while baking, as this can make them denser.