mexican hot cocoa cookies recipe

Written BySheba G Updated On
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The Best mexican hot cocoa cookies recipe

I’ve always been a fan of traditional Mexican hot cocoa, and when I discovered this recipe for Mexican Hot Cocoa Cookies, I knew I had to give it a try. The combination of rich, dark chocolate and the warmth of cinnamon is a perfect blend of flavors that will transport you to the streets of Mexico City. As soon as I took a bite, I knew I had found a new favorite recipe.

My kids were equally impressed, and we all couldn’t get enough of the delicious aroma that filled our kitchen as we baked these cookies. The best part? This recipe is incredibly easy to make and requires only a few ingredients, making it perfect for a quick weeknight treat or a special occasion dessert.

And let’s not forget the health benefits – these cookies are made with wholesome ingredients like coconut sugar and dark chocolate, making them a guilt-free indulgence. Whether you’re looking for a fun activity to do with your kids or just need a little pick-me-up in the middle of the day, this recipe is sure to hit the spot. Plus, it’s perfect for any time of year – whether you’re celebrating the winter holidays or just need a little something to brighten up your day.

The cookies are soft and chewy on the inside and crispy on the outside, making them perfect for dunking in milk or enjoying on their own. My family loves them so much that we’ve even started making them for special occasions like birthdays and holidays. And with this recipe, you can be sure that you’ll have a delicious treat that’s sure to impress your loved ones.

So why not give it a try? You won’t regret it!

Mexican Hot Cocoa Cookies

4.9 from 1598 votes

These Mexican Hot Cocoa Cookies blend the rich flavors of hot cocoa and traditional spices, creating a delightful treat with a hint of warmth from cinnamon and cayenne pepper. Enjoy these cookies for a perfect blend of sweet and spicy.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 12Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cayenne pepper
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup hot water
1/2 cup chocolate chips

For the Topping

1/4 cup powdered sugar
1-2 tbsp hot water
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and cayenne pepper.
Set aside.
4In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
5This should take about 2-3 minutes.
6Add the egg and vanilla extract, then mix until well combined.
7In a separate small bowl, mix the cocoa powder with hot water until smooth.
8Gradually add the cocoa mixture to the butter mixture, mixing well after each addition.
9The mixture should be smooth and well combined.
10Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
11Stir in the chocolate chips.
12The dough should be thick and slightly sticky.
13If the dough is too sticky, add a bit more flour.
14If it is too dry, add a bit more hot water.
15Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
16Bake for 9-11 minutes, or until the edges are set and the tops are slightly firm to the touch.
17Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
18While the cookies are cooling, prepare the topping.
19In a small bowl, whisk together powdered sugar, hot water, cinnamon, and cayenne pepper until smooth.
20The mixture should be thin enough to drizzle.
21If it is too thick, add a bit more hot water.
22If it is too thin, add a bit more powdered sugar.
23Once the cookies are completely cool, drizzle the topping over the cookies.
24Allow the topping to set for a few minutes before serving.
25The topping should be slightly sticky and have a glossy sheen.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Whisk
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 150mg🌾Total Carbs: 30g🥦Dietary Fiber: 1.5g🍬Sugars: 20g🥩Protein: 2.5g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. Adjust the cayenne pepper to taste, depending on your spice preference. You can also add a pinch of salt to the topping for extra flavor.

Watch Video Of How Mexican Hot Cocoa Cookies Works

These Mexican Hot Cocoa Cookies are perfect for any occasion – whether you’re celebrating the holidays or just need a little something to brighten up your day. They’re easy to make and require only a few ingredients, making them perfect for busy families or individuals who want a quick dessert option.

And let’s not forget the health benefits – these cookies are made with wholesome ingredients like coconut sugar and dark chocolate, making them a guilt-free indulgence. When stored properly in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks, they’ll remain fresh and delicious for days to come.

❓ Frequently Asked Questions About Mexican Hot Cocoa Cookies

1.

Q: What makes these cookies so unique?
A: The combination of rich dark chocolate and warm cinnamon gives these cookies a flavor profile that’s unlike anything else out there.

2.

Q: Can I use milk chocolate instead of dark?
A: While milk chocolate will still produce delicious results, using dark chocolate will give your cookies an extra depth of flavor.

3.

Q: How do I store these cookies?
A: These cookies can be stored at room temperature for up to 5 days or in an airtight container in the fridge for up to 2 weeks.

4.

Q: Can I freeze these cookies?
A: Yes! Simply place the cookies in an airtight container or freezer bag and store them in the freezer for up to 3 months.

5.

Q: Do I need to chill my dough before baking?
A: Chilling your dough will help your cookies retain their shape while baking and will also help them spread less during baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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