Mexican Hot Chocolate Cookies: 7 Irresistible Flavors

Name: Mexican Hot Chocolate Cookies: 7 Irresistible Flavors
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/2 cup butter, softened; 1 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup chocolate chips

30 listopada, 2025

By:

Julia marin

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Oh my goodness, let me tell you about these *Mexican hot chocolate cookies*! They’re like a warm hug on a chilly day, with a delightful blend of rich chocolate, just the right amount of spice, and that cozy cinnamon flavor that makes you feel all snuggly inside. I first baked these cookies during a holiday gathering at my friend’s house, and they were an instant hit! Everyone kept coming back for more, and I ended up sharing my secret recipe with a few friends that night. It felt amazing to spread that joy!

What I love most about these cookies is how they perfectly capture the essence of Mexican hot chocolate – you know, that comforting drink with a kick? Just imagine biting into a soft, chewy cookie that’s bursting with chocolate chips and has that subtle warmth from cayenne pepper and cinnamon. Trust me, you’ll want to make these for every occasion, from cozy movie nights to festive celebrations. Plus, they’re super easy to whip up, so even if you’re a beginner, you’ll feel like a pro in no time!

Ingredients List

1 cup all-purpose flour – Make sure it’s spooned and leveled for the perfect texture!
1/2 cup unsweetened cocoa powder – This gives those cookies their rich chocolate flavor, so don’t skimp on quality.
1/2 teaspoon baking soda – A must for that delightful lift in your cookies!
1/4 teaspoon salt – Just a pinch to enhance all the sweet and spicy flavors.
1 teaspoon ground cinnamon – This is where that cozy warmth comes from. Trust me, it’s essential!
1/4 teaspoon cayenne pepper – Adds a surprising kick; feel free to adjust it based on your spice tolerance!
1/2 cup butter, softened – Bring it to room temperature for easy creaming; it should be soft but not melted.
1 cup packed brown sugar – This will give your cookies that chewy texture and rich flavor. Pack it in there!
1/4 cup granulated sugar – Just a bit for that extra sweetness and crunch.
1 large egg – Room temperature is best for a smoother batter.
1 teaspoon vanilla extract – The magic ingredient that brings everything together!
1 cup chocolate chips – Use semi-sweet or dark, depending on your preference. You can even mix in some white chocolate for a fun twist!

How to Prepare Mexican Hot Chocolate Cookies

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your cookies bake evenly and get that lovely chewy texture we all crave. So, don’t skip it! While it’s heating up, you can get everything else ready.

Combine Dry Ingredients

In a medium bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Make sure to whisk them well until everything is combined and there are no lumps. This is crucial because it helps distribute the baking soda and spices evenly throughout the cookies, giving every bite that perfect flavor and texture.

Cream Butter and Sugars

Now, let’s move on to creaming the butter and sugars! In a large bowl, use a hand mixer or stand mixer to beat the softened butter, packed brown sugar, and granulated sugar together until it’s light and fluffy. This should take about 2-3 minutes. You’re looking for a creamy texture that’s pale in color. This step is where the magic happens—air gets incorporated, making your cookies light and delicious!

Add Egg and Vanilla

Next, add in the egg and vanilla extract to your butter-sugar mixture. Mix everything together until it’s well combined. You want to make sure that the egg is fully incorporated so that it helps bind all your ingredients. It’s going to smell amazing already!

Incorporate Dry Ingredients

Now, it’s time to gradually add the dry mixture to the wet mixture. I usually do this in about three parts, mixing gently after each addition. This way, you avoid overmixing, which can lead to tougher cookies. Just mix until you see no more flour streaks, and then stop. You got this!

Fold in Chocolate Chips

With your dough ready, gently fold in the chocolate chips using a spatula. Be careful not to overmix here either; you want those chocolate chips to stay intact and not get crushed. Just a few gentle folds until they’re evenly distributed, and you’re golden!

Shape and Bake

Using a tablespoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper. Make sure to space them about 2 inches apart, as they will spread while baking. Pop them in the oven and bake for 10-12 minutes. You’ll know they’re done when the edges look set but the centers still look a little soft—that’s where the magic chewy texture comes from!

Cooling Process

Once your cookies are out of the oven, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling time is crucial because it allows the cookies to firm up a bit, ensuring that they don’t fall apart when you bite into them. Plus, the aroma wafting through your kitchen will be irresistible!

Why You’ll Love This Recipe

Quick and easy preparation – You’ll have these cookies ready in just about 30 minutes!
Delightful flavors – The combination of rich chocolate, warm cinnamon, and a hint of spice creates a taste sensation that’s hard to resist.
Perfect for gatherings – Whether it’s a holiday party or a casual get-together, these cookies will impress your guests and have them coming back for more.
Customizable spice level – You can adjust the cayenne pepper to suit your taste, making them as mild or spicy as you like!
Soft and chewy texture – Each bite is a melt-in-your-mouth experience that keeps you reaching for another cookie.
Great for gifting – Pack them up in a cute box, and you’ve got a delightful homemade gift that’s sure to please!
Kid-friendly fun – Involve the little ones in the baking process; they’ll love helping with the mixing and, of course, tasting!

Tips for Success

Adjust the Spice: If you’re unsure about the cayenne pepper, start with a pinch and taste! You can always add more if you want that extra kick, but it’s hard to take it out once it’s in there.
Don’t Overmix: When combining your wet and dry ingredients, remember that less is more! Mixing just until you see no more flour will keep your cookies tender and soft.
Chill the Dough: If you have the time, chilling the dough for about 30 minutes before baking can help prevent the cookies from spreading too much, giving you thicker, chewier cookies.
Use Parchment Paper: Line your baking sheets with parchment paper to ensure the cookies don’t stick and to make cleanup a breeze. Plus, they’ll bake more evenly!
Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. If you want to keep them longer, you can freeze them for up to 3 months—just make sure to let them thaw before enjoying!
Experiment with Mix-Ins: Feel free to get creative! Add some chopped nuts, dried fruits, or even a sprinkle of sea salt on top before baking for a gourmet touch.
Watch the Bake Time: Every oven is a little different, so keep an eye on your cookies as they bake. You want those edges to be set while the centers remain soft and slightly underbaked for that perfect chewy texture.

Nutritional Information

These *Mexican hot chocolate cookies* are not just delicious; they also have some nutritional content to consider! Here’s a rough breakdown per cookie, keeping in mind that values can vary based on your specific ingredients:

Calories: Approximately 150
Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 10g
Protein: 2g

Remember, these are just estimates, so if you’re keeping an eye on your intake, it’s always a good idea to adjust based on your specific ingredients and portion sizes. Enjoy these cookies as a delightful treat, and don’t fret too much about the numbers—they’re meant to be savored!

FAQ Section

Can I store these cookies?

Absolutely! To keep your *Mexican hot chocolate cookies* fresh, store them in an airtight container at room temperature. They’ll stay delicious for about a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to let them cool completely before wrapping them up!

How can I adjust the spice level?

If you’re looking to dial down the heat, you can simply reduce the cayenne pepper or even leave it out entirely. On the flip side, if you like a bit more kick, feel free to add a pinch more! Just remember to taste the dough before baking, so you can find that perfect balance.

What if I don’t have all-purpose flour?

No worries! You can substitute with a 1:1 gluten-free baking blend if you need a gluten-free option. Just make sure to check the package for any specific instructions. You can also use whole wheat flour for a different flavor and a bit more nutrition—though it might change the texture slightly!

Can I use different types of chocolate chips?

Absolutely! You can mix it up with semi-sweet, dark, or even white chocolate chips for a fun twist. You could also chop up your favorite chocolate bar and throw that in for a more gourmet touch! Just be sure to adjust the sweetness of the dough if you’re using sweeter chocolate.

What should I do if my cookies spread too much?

If you find that your cookies are spreading too much while baking, it could be because the butter was too warm or the dough wasn’t chilled. Next time, try chilling the dough for about 30 minutes before baking, which helps maintain their shape. Also, make sure to measure your flour correctly—spoon it into your measuring cup and level it off!

Can I add nuts or other mix-ins?

Definitely! Chopped nuts like walnuts or pecans would be a lovely addition, adding some crunch to the chewy cookies. You could also mix in dried fruits or a sprinkle of sea salt on top before baking for an extra touch of flavor. The possibilities are endless!

Why did my cookies turn out too dry?

Your cookies might have turned out dry if they were overbaked or if there wasn’t enough moisture in the dough. Make sure to keep an eye on them while they bake. They should look set around the edges but still soft in the center. If you’re worried, you can always add a tablespoon of milk to the dough for extra moisture next time!

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O mnie

Cześć, nazywam się Julia, jestem sercem Vihaad Rrzepisy i pasjonatką dobrej kuchni. Moja miłość do gotowania zaczęła się w dzieciństwie, inspirowana pysznymi posiłkami mojej babci. Dziś dzielę się smacznymi przepisami, które łączą ludzi poprzez wspólne delektowanie się jedzeniem.