Mexican Hot Chocolate Cookies, often referred to as Chocolate Snickerdoodles, are the ultimate fusion of flavors that will transport your taste buds to a cozy winter evening in Mexico. Combining the classic cinnamon-sugar topping of traditional snickerdoodles with a rich chocolatey base, these cookies add a spicy kick that’s characteristic of Mexican hot chocolate.

Why Make This Recipe

What sets these cookies apart is not just their unique flavor, but also their incredible texture. The fudgy center paired with crisp edges creates a delightful contrast in every bite. Whether you’re whipping them up for a holiday gathering, a cozy night in, or simply satisfying your sweet tooth, these cookies are sure to impress. Plus, they’re surprisingly easy to make and can be enjoyed warm right out of the oven, making them a perfect treat for any occasion.

How to Make Mexican Hot Chocolate Cookies

Ingredients:

1 cup butter (softened, 2 sticks)
1 & 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 & 3/4 cups all-purpose flour (spooned and leveled)
1 & 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 to 1/3 cup granulated sugar (for rolling)
1 & 1/2 tablespoons cinnamon (for rolling)

Directions:

Preheat your oven to 350 degrees F. Line a couple of baking sheets with parchment paper or silicone mats.
In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 and 1/2 cups of sugar and beat for a couple of minutes until the mixture is light and fluffy, making sure to scrape the sides and bottom of the bowl.
Add the two eggs and vanilla extract, mixing well.
Add the cocoa powder and flour to the mixing bowl but do not combine yet. Make a well in the flour mixture.
Into the well, add the cream of tartar, baking soda, baking powder, and salt. Use a small spoon to mix these dry ingredients before they contact the wet ingredients.
For those who enjoy a little heat, you can add 1/4 teaspoon of cayenne pepper at this stage.
Slowly beat in the flour and cocoa mixture on low until just combined. Don’t overmix; ensure to scrape the sides and bottom for even incorporation.
If you like, you can cover and refrigerate the dough for up to 48 hours; however, it’s perfectly fine to bake it immediately.
Shape the dough into rounds of about 2-3 tablespoons each, ensuring they are uniform.
In a shallow bowl, mix 1/4 to 1/3 cup of sugar with 1 and 1/2 tablespoons of cinnamon. Roll each dough ball in this mixture until well coated.
Place the sugared dough balls on the prepared sheets, making sure to leave at least 2 inches apart between each.
Bake for about 10-12 minutes, or until the edges are set and the centers are soft and shiny. Keep an eye on them, as oven temperatures can vary.
Allow cookies to rest on the baking sheet for about 2 minutes before transferring them back into the cinnamon sugar bowl, ensuring to coat the tops while they are still hot.
Finally, transfer the cookies to a wire rack to cool completely. Enjoy while still warm for a deliciously fudgy experience!

How to Serve Mexican Hot Chocolate Cookies

These cookies are best enjoyed fresh from the oven when they’re still warm and gooey in the middle. Pair them with a tall glass of cold milk or a hot cup of cocoa for the ultimate treat. For a festive touch, serve them on a decorative platter sprinkled with extra cinnamon or alongside a few marshmallows.

How to Store Mexican Hot Chocolate Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them in an airtight bag, where they can last for up to 3 months. Just thaw them at room temperature and enjoy when you’re ready!

Tips to Make Mexican Hot Chocolate Cookies

Ensure that your butter is truly softened to achieve the creamiest texture.
When rolling the dough, try to make them uniform in size for even baking.
Experiment with the amount of cayenne pepper if you like your cookies on the spicier side.
Always keep a close eye on the cookies while baking, as you want the centers to remain soft.

Variation

Feel free to add chocolate chips or chunks to the dough for an extra chocolatey treat. You can also substitute the granulated sugar with brown sugar for a richer flavor and moisture.

FAQs

1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Just let it sit at room temperature for a few minutes if it’s too firm to scoop.

2. What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder; however, it might slightly alter the texture.

3. Can I add nuts or other mix-ins?
Absolutely! Chopped nuts, like pecans or walnuts, can add an exciting crunch to these cookies. Just remember to fold them in gently after mixing the dry ingredients.

Mexican Hot Chocolate Cookies

A delightful fusion of classic snickerdoodle flavors with a rich chocolate base, enhanced by a touch of spice, making these cookies the perfect treat for any occasion.

Prep Time 15

Cook Time 12

Total Time 27

Serving Size cookies

Ingredients

Main Ingredients

1 cup butter (softened, 2 sticks) Ensure butter is softened for the creamiest texture.
1.5 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
0.5 cup unsweetened cocoa powder
2.75 cups all-purpose flour (spooned and leveled)
1.5 teaspoons cream of tartar Can substitute with baking powder if unavailable.
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon kosher salt
0.25 to 0.33 cup granulated sugar (for rolling)
1.5 tablespoons cinnamon (for rolling)

Instructions

Preparation

Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 and 1/2 cups of sugar and beat until light and fluffy.
Add the two eggs and vanilla extract, mixing well.
Add cocoa powder and flour to the bowl, making a well in the mixture.
Into the well, add cream of tartar, baking soda, baking powder, and salt. Mix dry ingredients before combining with wet ingredients.
Optional: Add 1/4 teaspoon of cayenne pepper for heat.
Slowly beat in the flour and cocoa mixture until just combined. Don't overmix.
Optionally, cover and refrigerate the dough for up to 48 hours or bake immediately.

Baking

Shape the dough into uniform rounds of about 2-3 tablespoons each.
Mix 1/4 to 1/3 cup of sugar with 1 and 1/2 tablespoons of cinnamon in a shallow bowl and roll each dough ball in the mixture.
Place the sugared dough balls on prepared sheets, leaving at least 2 inches apart.
Bake for about 10-12 minutes, until the edges are set and the centers are soft and shiny.
Allow cookies to rest on the baking sheet for 2 minutes before coating tops with cinnamon sugar.
Transfer cookies to a wire rack to cool completely. Enjoy warm.

Notes

These cookies are best enjoyed fresh from the oven. Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.