These Mexican Hot Chocolate Snickerdoodles take the best chewy chocolate cookie to the next level. The cookies are warmed up with cinnamon and just a hint of cayenne. They have a rich chocolate flavor that keeps you coming back for more!
This recipe gets the balance of chocolate and heat just right. The cinnamon adds warmth, the cayenne gives a subtle kick, and the chocolate is rich, but not overpowering.
Rolling the cookie dough in cinnamon sugar gives the that classic snickerdoodle look, and texture. They back of soft, thick, and chewy, and full of flavor every single time.
Why you’ll Love these
- Bold Flavor: A rich, warm chocolate cookie base that makes these stand out from the classic snickerdoodles.
- Warm and Cozy Vibes: Cinnamon and cayenne bring that signature Mexican hot chocolate vibe right into the cookie.
- Soft and Chewy Texture: These cookies have cream of tartar in the base that makes them chewy in the middle with lightly crisp edges. The best combo.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Mexican Hot Chocolate Snickerdoodle Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Gives the dough a buttery flavor. Make sure to let it come to room temperature, but not get too warm.
- Granulated Sugar: Sweetens the dough and used to roll the cookies in the classic cinnamon sugar coating
- Eggs: Helps bind everything together.
- All Purpose Flour: Make sure to carefully measure the flour by spooning and leveling it, or even more accurately weighing it out.
- Unsweetened Cocoa Powder: Adds the deep chocolate flavor to the cookies
- Cream of Tartar: Gives these that classic snickerdoodle tang and softness
- Cinnamon: Adds warmth to the dough, and the coating
- Cayenne: Just a little to add a gently heat.
How to make Mexican Hot Chocolate Cookies
Step 1: Mix the Wet Ingredients You’ll mix the butter and sugars together for about 2 minutes to get the mixture light and fluffy. Then add in the egg and vanilla.
Step 2: Add in the Dry Ingredients. Add in the flour, cocoa powder, cream of tartar, baking soda, salt, cinnamon, and cayenne pepper. Mix it until it comes together into a thick and soft dough.
Step 3: Roll into Balls. Scoop the dough into 1.5 Tablespoon portions and roll each one into a ball. Roll the ball into a bowl of cinnamon sugar covering them completely in the cinnamon sugar. Place on the cookie sheet at least two inches apart.
Step 4: Bake the Cookies. Bake the cookies in the preheated oven until the tops are crackles and the sides are set. Remove from the oven and let the cookies cool on the cookie sheet for 5 to 10 minutes, then transfer to a cooling rack to continue cooling, or enjoy warm.
Tips and Tricks:
- No Spice: Leave out the cayenne pepper if you don’t want the spicy kick in the cookies.
- Don’t Overbake: We want the cookies to just be crackling across the tops when they’re removed from the oven. Don’t overbake or they centers will get too hard when they cool and the cookies won’t be soft.
- Extra Chocolate: Add 1 cup mini chocolate chips to the cookie dough before baking.
Storage Instructions
The cookies can be stored in an airtight container, carefully stacked, or with parchment paper between each layer, at room temperature for up to 5 days.
The cookies can also be frozen. Carefully add them once cooled, to a freezer safe container, or freezer safe bag and freeze them for up to 3 months.
How to freeze Cookie Dough?
You can also freeze the prepared cookie dough balls before baking them. Flash freeze them on a baking sheet with parchment paper for about 1 hour, or until frozen solid. Then transfer the cookies to a freezer safe bag. Bake the cookies from frozen by adding a couple minutes to the baking time. They will be a bit thicker and puffier baked straight from frozen.
These Mexican Hot Chocolate cookies will warm you up from the inside out, with their slight spiciness from the cinnamon and red cayenne pepper, inspired by the delicious flavors of a cup of Mexican Hot Chocolate. They have such a great twist of flavors, and if you love chocolate and snickerdoodles, I promise you’ll love these chewy cookies!
More Cookie Recipes:
- Better than Sex Cookies
- Pretzel Cinnamon Chip Cookies
- German Chocolate Cake Cookies
- Stained Glass Window Cookies
- Ginger Blossom Cookies // Best Christmas Desserts
Mexican Hot Chocolate Snickerdoodles
Ingredients
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 3/4 cup All Purpose Flour
- 1/2 cup Unsweetened Cocoa powder
- 1 tsp Cream of Tartar
- 1 tsp Baking soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Red cayenne pepper
- 1/2 tsp Salt
For Rolling:
- 1/3 cup Granulated Sugar
- 1/2 TBS Ground Cinnamon
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Cream the butter and sugars in a large mixing bowl for 2 to 3 minutes, until light and fluffy. 1 cup Unsalted Butter, 1 cup Granulated Sugar, 1/2 cup Brown Sugar
- Add in the eggs, and vanilla extract and mix until combined. 2 large Eggs, 2 tsp Vanilla Extract
- In a large bowl, shift together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, red cayenne pepper, and salt. 2 3/4 cup All Purpose Flour, 1/2 cup Unsweetened Cocoa powder, 1 tsp Cream of Tartar, 1 tsp Baking soda, 1 tsp Ground Cinnamon, 1/4 tsp Red cayenne pepper, 1/2 tsp Salt
- Slowly add the dry ingredients to the wet ingredients, mixing until you have a thick cookie dough.
- Scoop about 1.5 Tablespoons of batter, then roll it into a ball.
For Rolling:
- Combine the sugar and cinnamon in a small bowl and whisk together. 1/3 cup Granulated Sugar, 1/2 TBS Ground Cinnamon
- Dip balls in cinnamon sugar mixture and roll around to coat. Place the cookies on the prepared cookie sheet a couple inches apart.
- Bake for 8-10 minutes until the tops of the cookies are cracked and the sides are set.
- Let the cookies cool on the cookie sheet for 5 to 10 minutes, then carefully transfer them to a cooling rack to enjoy or cool completely.
Notes
- No Spice: Leave out the cayenne pepper if you don’t want the spicy kick in the cookies.
- Don’t Overbake: We want the cookies to just be crackling across the tops when they’re removed from the oven. Don’t overbake or they centers will get too hard when they cool and the cookies won’t be soft.
- Extra Chocolate: Add 1 cup mini chocolate chips to the cookie dough before baking.
Nutrition
These Mexican Hot Chocolate Snickerdoodles were first posted on January 9, 2016. The recipe was updated with new photos, new blog text and a new recipe on December 22, 2025.
Here’s the original recipe:
Ingredients:
- 1 2/3 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp red cayenne pepper
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup canola oil
- 1/4 cup maple syrup
- 3 TBS almond milk
- 2 tsp vanilla
- Dusting sugar
- 1/3 cup sugar
- 1 tsp cinnamon
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, red cayenne pepper, and salt.
- In another large bowl, add sugar, oil, maple syrup, almond milk, and vanilla. Mix together to combine.
- Slowly add your wet ingredients to your dry ingredients, mixing in between each add in. Mix until combined. Batter will be stiff.
- With your hands, scoop about 1 TBS of batter, roll into a ball, and then flatten into a disc.
- Dip disc into dusting sugar (cinnamon and sugar mixed together) and place sugar side up on the cookie sheet. Continue until all batter has been used.
- Bake for 10 minutes. Remove from oven and let cool.
- Cookies will crack while cooling, store in an airtight container.
Jacki says
Hello, are these cookies vegan? I am not vegan, so I am not sure.
Aimee says
Yes, the recipe is vegan without any butter, eggs, or cow milk in it.
Cheryl says
do you use regular or unsweetened cocoa powder in this reciepe
Aimee says
You’ll want to use regular unsweetened cocoa powder, not Dutch processed
Jack H. says
This recipe is almost identical (if not actually identical) to a recipe from Isa Chandra of the Post Punk Kitchen. Should any credit be shared with her since her recipe pre-dates yours by about 7 years?
http://www.isachandra.com/2009/09/mexican-hot-chocolate-snickerdoodles/
Ellen says
I bet Isa’s recipes is awesome. I appreciate you bringing this to my attention but reality I did not get the recipe from her. I can’t say why they are so similiar but I never ever intent to copy any recipes directly.
Elijah says
Best cookies EVER!!!! Definitely sharing this recipe. 5 stars
Aimee says
Yay Elijah! so glad to hear that, thanks!
Christine says
I made the recipe almost exactly, with agave syrup in place of maple and regular milk since I had no almond milk on hand. I also put dusting sugar on both sides because I didn’t read it right. They were a BIG hit. Thank you.
Aimee Berrett says
Awesome!! So glad you liked them!!
spicedblog says
These cookies look incredible! Snickerdoodles are one of my favorite cookies of all-time, and I enjoy a good Mexican hot chocolate, too. So together I’m thinking this cookies wouldn’t last long in my kitchen!
Ellen Garrette says
Enjoy! Do you have a wonderful Mexican Hot Chocolate recipe you can share?
spicedblog says
I don’t think I’ve ever shared one, but we do make Mexican Hot Cocoa around here from time to time. The key for us is Mexican chocolate (obvi!) but also cinnamon, cocoa powder and a bit of brown sugar as the sweetener. Now you have me craving that today. It’s a rainy day here…I think hot chocolate might be in order!
Kelly says
These look like the perfect treat to snuggle up with! Love the chocolate snickerdoodle combo!
Ellen Garrett says
Thank you so much.