The traditional flavors of Mexico wrapped up in one delicious cookie. These Mexican Hot Chocolate Cookies use cayenne pepper, cinnamon and dutch cocoa are combined and then rolled in cinnamon sugar.
I'll admit that I have been missing traditional Mexican flavors in my food the last few weeks. It helps that I often visit my mom and she will occasionally surprise us with an authentic meal from Mexico. My mom was born and raised in Mexico, and then traveled to the United States in her late 20s. She traveled all the way up to San Francisco, but finally settled in Los Angeles in the 70s. That is where she met my dad who had migrated from El Salvador. They met while attending English learning classes, and well, the rest is history.
My mom didn't bake much but she did cook, and there were a few ingredients that we always had in the house. One of them was Abuelita chocolate which my mom would always use in her mole. I would even sometimes catch her breaking off a tab and eating it as is. The flavor is very distinguishable as its a mixture of Mexican cocoa, cinnamon and sugar. It's made to be used as hot chocolate, but its used across other Mexican dishes to help enhance flavor.
Why You Will Love This Recipe
So Much Flavor. This cookie will knock your socks off with all the flavors in every bite. There is Abuelita chocolate, a Mexican Hot Chocolate bar chopped in, dutch cocoa powder, cinnamon, cayenne pepper and Mexican vanilla. How much better can this cookie be??
Easy To Make. This cookie is made to satisfy your sweet tooth, so with that in mind I've created it to be as easy as possible to make. No chilling, only a few bowls and you can have it done within an hour.
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process.
Mexican Hot Chocolate. So we have TWO types of Mexican hot chocolates listed, but let's talk about the difference. The Abuelita Mexican hot chocolate is a combination of cocoa, cinnamon and sugar - although it is mostly sugar. The Mexican hot chocolate bar is dark chocolate with cinnamon, cayenne and cinnamon. Both add complex flavors to the cookie, and both are essential.
Dutch Cocoa Powder. I typically use Guittard Dutch Cocoa Powder, not natural cocoa powder. Dutch cocoa lends a more intense and bittersweet flavor than the mild natural cocoa.
Mexican Vanilla. With any Mexican baked good I always opt for Nielsen Massey Mexican Vanilla extract to ensure I am bringing together ingredients that are complimenting one another. This vanilla uses beans from Mexico with 'sweet and woody notes.' You can substitute with imitation Mexican vanilla or regular vanilla.
Cayenne Pepper. It wouldn't be a hot chocolate cookie without a bit of a kick! A little goes a long way so I only recommend using ¼ tsp of cayenne pepper. Trust me - you'll taste it.
Ground Cinnamon. Essential to every part of this cookie - inside and out! Don't skip this ingredient. Cinnamon has a warmth of flavor that compliments the notes of chocolate in this cookie.
Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients. A kitchen scale is a low cost investment - as low as $10 if you purchase a simple one on Amazon. Volume measurements are provided for your convenience as well.
Sugar Coating. I recommend not skipping the double sugar coating in this recipe. The first coat is to ensure a bit of extra flavor, and the second coating is to really boost all those flavors.
Melted Butter. You can begin with cold butter since you will be melting it. Cube it and microwave on high for at least 90 seconds to ensure it is hot when coming out. Adding the chocolate tab of Abuelita chocolate plus the dutch cocoa will help pull out the chocolate flavors more intensely and allow the chocolate to 'bloom' (a trick I recently picked up from Jenna at Butternut Bakery!).
Freeze Prior To Baking. You can freeze the dough balls prior to baking. Simply follow all the steps up to before baking, and place in refrigerator for about 30 minutes. Remove from fridge and place in freezer safe ziplock bag or container. When ready to bake, remove from freezer and follow baking instructions, but add 1 to 2 minutes extra of bake time.
Let's Make Mexican Hot Chocolate Cookies
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Combine flour, cinnamon, cayenne pepper, baking soda and fine sea salt in bowl.
Step 2: Whisk until well combined. Set aside.
Step 3: In a separate small bowl, combine ½ cup granulated sugar, ¼ tab of Abuelita chocolate, and ½ tsp cinnamon. Whisk well.
Step 4: In a large bowl melt butter. While still hot add ¼ tab Abuelita chocolate and dutch cocoa powder. Whisk until full melted and combined.
Allow to cool until just warm before proceeding.
Step 5: Add dark brown sugar and whisk well, about 1 minute.
Step 6: Add egg and whisk until smooth. Add vanilla and whisk in.
Step 7: Add dry ingredients to wet ingredients.
Step 8: Use rubber spatula to fold in dry ingredients until only some flour bits remain.
Step 9: Chop chocolate bar.
Step 10: Add chopped chocolate to cookie dough.
Step 11: Use rubber spatula to gently fold in chopped chocolate.
Step 12: Use 2 tbsp ice cream scoop to scoop dough balls. Roll in sugar mixture and place on baking sheet at least 2" apart.
Step 13: Bake at 350 F for 9 minutes. Remove from oven and place on cooling rack.
Step 14: After a few minutes of cooling, roll for a 2nd time in sugar coating.
Cooling Period. The cookies will be slightly underbaked so it's important to allow them to cool and set before you coat them the 2nd time. If you try to pick up too quickly they will break apart. Allow to cool about 5 minutes before applying 2nd sugar coat.
Melting Chocolate In Butter. Cube butter to allow it to melt as evenly as possible. Make sure to microwave for at least 90 seconds before adding in Abuelita chocolate and dutch cocoa. Whisk until smooth. You can also use a double boiler to melt the butter, and then add chocolates and whisk until smooth.
These cookies store wonderfully at room temperature, and frozen. If storing at room temperature, simply place in an airtight container or ziplock bag. They will stay fresh for up to 5 days. I recommend microwaving for about 5 seconds to get that chocolate melty on the inside.
If freezing, place in a freezer safe airtight container or ziplock bag. Defrost by removing entire container but do not open it. Allow to come to room temperature, and then enjoy.
If you have tried this Mexican Hot Chocolate Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Mexican Hot Chocolate Cookies
- mixing bowls microwave safe
- rubber spatula
- cooling rack
- 2 tbsp ice cream scoop
- parchment paper
- 1 ½ cup all purpose flour 190 g
- ¾ cup unsalted butter, cold and cubbed 168 g
- ¾ cup dark brown sugar, packed 169 g
- ½ cup dutch cocoa powder 50 g
- ¼ tab Abuelita Chocolate 23 g
- 1 large egg room temperature
- 1 tsp Mexican vanilla
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper
- ½ tsp baking soda
- 1 Mexican Hot Chocolate Bar 70 g
- ¼ cup granulated sugar 50 g
- ¼ tsp ground cinnamon
- ¼ tab Abuelita Chocolate ground to powder
Sugar Coat Mixture
- In a small bowl, add granulated sugar and cinnamon.
- Use grater to grind down Abuelita chocolate in same bowl. Whisk well and set aside.
Mexican Hot Chocolate Cookies
- Combine flour, cinnamon, fine sea salt, cayenne pepper and baking soda in medium bowl. Whisk until well dispersed.
- In a microwave safe bowl, melt butter for 90 seconds until fully melted and hot.
- Immediately add Abuelita chocolate tab and dutch cocoa to melted butter. Whisk until smooth. Allow to cool.
- Add dark brown sugar and whisk well, about 1 minute.
- Add egg and whisk until smooth.
- Add vanilla and whisk until combined.
- Add dry ingredients to wet ingredients.
- Use rubber spatula to fold in dry ingredients until only some flour bits remain.
- Chop chocolate bar and add to cookie dough. Use rubber spatula to gently fold in.
- Use 2 tbsp ice cream scoop to scoop dough balls. Roll in sugar mixture and place on baking sheet at least 2" apart.
- Bake at 350 F for 9 minutes. Remove from oven and place on cooling rack.
- After a few minutes of cooling, roll for a 2nd time in sugar coating.