Mexican Hot Chocolate Cookies

Cozy and delicious cookies that combine deep cocoa flavor with warm cinnamon and a hint of cayenne, resembling a spicy hug of Mexican hot chocolate.

Prep Time 20

Cook Time 12

Total Time 40

Serving Size cookies

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.

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.

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.

These cookies can be made gluten-free or vegan with a few swaps. They should be stored in an airtight container for up to 4 days at room temperature.