Name: Mexican Hot Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Ingredients: 1 cup unsalted butter, softened (room temperature) (Salted butter can be used; reduce added salt by 1/4 tsp.); 1.5 cups granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2.5 cups all-purpose flour (Or swap 1:1 for gluten-free flour.); 0.5 cup unsweetened cocoa powder (Use Dutch-processed for a rounder chocolate note.); 2 teaspoons ground cinnamon; 0.5 teaspoon cayenne pepper (Start with 1/4 tsp if sensitive.); 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup semi-sweet chocolate chips (Or use chopped dark chocolate.); 0.5 cup powdered sugar (For rolling the cookies.)

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I’ve been making these Mexican hot chocolate cookies for years when I want something cozy with a little kick — they’re like the warm, spicy hug of a mug of Mexican hot chocolate but in cookie form. Crispy-edged, fudgy-centered, dusted in powdered sugar and laced with cinnamon and cayenne, they’re a small-batch showstopper for holiday cookie swaps, weeknight baking, or when you crave chocolate with attitude. If you’re already a fan of chocolate-snickerdoodle hybrids, this will feel familiar — and yes, you can find a similar playful riff here if you want to compare techniques.

Why you’ll love this dish

This cookie hits several sweet spots: deep cocoa flavor, a hint of warm cinnamon, and just enough cayenne to make your taste buds sit up. They’re fast to make, use pantry staples, and produce about 24–30 cookies — perfect for sharing or freezing.

“The cinnamon and chile give a surprising depth — like drinking hot chocolate by the fire, but in cookie form.” — a happy taster

Reasons to try them:

Comforting and slightly nostalgic, great for cold evenings or holiday platters.
Kid-approved with adjustable spiciness — omit or reduce the cayenne for little ones.
Versatile: easy to make gluten-free or vegan with a few swaps.
Makes a thoughtful homemade gift when stacked in a jar or box.

Step-by-step overview

Before you dive in, here’s what happens at a glance:

Cream butter with sugars until light and fluffy.
Add eggs and vanilla for structure and flavor.
Whisk dry ingredients (flour, cocoa, spices) separately.
Combine wet and dry gently to avoid overmixing.
Fold in chocolate chips, scoop dough, and roll in powdered sugar.
Bake 10–12 minutes until edges set but centers remain soft.
This keeps the process predictable and prevents common mistakes like overbaking or overmixing.

What you’ll need

1 cup (2 sticks) unsalted butter, softened (room temperature)
1 1/2 cups granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour (or swap 1:1 gluten-free flour for GF)
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper (start with 1/4 tsp if sensitive)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (or chopped dark chocolate)
1/2 cup powdered sugar (for rolling)

Notes and substitutions:

Butter: salted can be used; reduce added salt by 1/4 tsp.
Cocoa: use Dutch-processed for a rounder chocolate note; adjust baking soda if switching to baking powder-heavy recipes.
Cayenne: replace with chipotle powder for smoky heat.
For a vegan version, use 1 cup vegan butter and 2 flax eggs (2 tbsp ground flax + 6 tbsp water).

Directions to follow

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter with the granulated and brown sugars until pale and fluffy, about 3–5 minutes. A hand mixer or stand mixer speeds this up.
Add the eggs one at a time, beating well after each. Mix in the vanilla until combined.
In a separate bowl, whisk together the flour, cocoa powder, cinnamon, cayenne, baking soda, and salt until evenly distributed.
Add the dry mixture to the wet in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.
Fold in the semi-sweet chocolate chips by hand.
Use a tablespoon or a small cookie scoop to portion dough into balls (you should get about 24–30).
Roll each dough ball in powdered sugar until fully coated. Space them about 2 inches apart on the prepared sheets.
Bake for 10–12 minutes. The edges should look set while the centers remain slightly soft — they’ll firm as they cool.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies play well with drinks and desserts:

Pair with a steaming mug of Mexican hot chocolate or strong coffee for a complementary spice note.
Serve warm with vanilla ice cream for a luxe dessert.
Plate them on a holiday cookie tray next to spiced nuts and shortbread for contrast.
For gifting, stack in parchment-lined tins and tie with baker’s twine.

Storage and reheating tips

At room temperature: store in an airtight container for up to 4 days. Add a slice of bread to maintain softness.
Refrigerate: up to 10 days, though chilling can slightly change texture.
Freeze: arrange baked (cooled) cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temp or warm in a 325°F oven for 5–7 minutes.
Reheating: 10–20 seconds in the microwave (on a plate) or a quick 4–6 minute warm in a 300–325°F oven revives that just-baked feel. Always check temperature to avoid burning.

Helpful cooking tips

Don’t skimp on creaming time — it traps air and gives better rise and texture.
Measure flour by spooning it into the cup and leveling off to avoid dense cookies.
Adjust the cayenne gradually: taste the raw dough? Don’t — instead test-bake one small cookie to check heat level.
Powdered sugar coating: do this right before baking so it forms that signature cracked, snow-dusted look.
If you want chewier centers, slightly underbake (pull at 10 minutes). For crunchier cookies, add another 1–2 minutes.
For a contrasting take on similar flavors, some bakers blend techniques from chocolate-snickerdoodle recipes found here to refine the cinnamon balance.

Flavor swaps

Chocolate overload: use chopped dark chocolate and mini chips for texture.
Minty twist: stir in 1/2 teaspoon peppermint extract and use dark chocolate chips.
Orange-chile: add 1 tsp orange zest and swap cayenne for 1/4 tsp chipotle powder.
Gluten-free: use a 1:1 GF flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
Vegan: use vegan butter and flax eggs (see Ingredients notes).

Your questions answered

Q: How long does this recipe take from start to finish?
A: Plan about 25–35 minutes active time (mixing and scooping) plus 10–12 minutes baking per batch. Including oven preheat and cooling, expect roughly an hour for one sheet.

Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate shaped dough balls for up to 48 hours or freeze unbaked dough balls for up to 3 months. Bake directly from chilled (add 1–2 minutes) or from frozen (add 2–3 minutes).

Q: My cookies spread too much — what went wrong?
A: Common causes: butter too warm, too little flour, or over-creaming. Chill the dough for 15–30 minutes next time and double-check flour measurement.

Q: Is the cayenne necessary?
A: No — it’s optional but recommended for the authentic spicy kick. Start with less if you’re spice-averse and increase over batches once you know your tolerance.

Q: Can I omit the powdered sugar?
A: You can, but the powdered sugar gives the classic crinkle and a sweet contrast to the spicy cocoa. A light dusting makes them look and taste special.

Conclusion

If you want a reliable, cozy cookie that balances chocolate, cinnamon, and a whisper of heat, these Mexican hot chocolate cookies are a winner. For another detailed version with video guidance, check out the Mexican Hot Chocolate Cookies Recipe (with Video). If you’d like to compare a spicier take and other baking notes, this Spicy Mexican Hot Chocolate Cookies Recipe is a helpful reference.