Mexican Hot Chocolate Cookies
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.
Mexican Hot Chocolate Cookies

Ingredients
For the cookie dough
- 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.
Instructions
Preparation
- 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.
- Add the eggs one at a time, beating well after each addition. 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 to avoid overmixing.
- 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.
Baking
- Bake for 10–12 minutes. The edges should look set while the centers remain slightly soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
