These Mexican hot chocolate cookies are delicious chocolate cookies with a twist of cayenne pepper and cinnamon. A great way to warm up when it is cold.
Pin these mexican hot chocolate snickerdoodles for later.
These cookies are like a classic snickerdoodle, with a spicy chocolatey twist. They’ve got the perfect soft and chewy centers, with slightly crispy edges, and lots of cinnamon-sugar on the outside. The chocolate and cinnamon flavor is a surprising flavor, that is so delicious.
Brr, it’s finally getting cold outside and I am ready to snuggle up with a good book, blanket, a cup of cocoa, and these Mexican hot chocolate cookies.
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.
My Mexican Hot Chocolate Snickerdoodles have only a slight zing with 1/4 tsp of red cayenne pepper. But if you feel like you are ready for more adventure, add a little bit more, or you can also leave it out as well.
Ingredients:
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- cocoa powder
- cream of tartar
- baking soda
- salt
- ground cinnamon
- red cayenne pepper
How to make Mexican Hot Chocolate Snickerdoodles?
Add the flour, cocoa powder, cream of tartar, baking soda, salt, cinnamon, and cayenne pepper to a large bowl and whisk them together. Set the bowl aside.
In a bowl cream your butter and sugars together for a couple of minutes until the mixture is light and creamy. Add in the eggs, and vanilla extract and stir until just combined.
Then add in the dry ingredients to the wet ingredients, and stir together until you have a nice soft cookie dough.
Scoop the cookie dough into portions, about 1.5 to 2 TBS each, and roll them into smooth round balls. Add the granulated sugar and cinnamon to a small bowl and stir them together. Then roll the cookie dough balls into the cinnamon sugar. And place them onto the prepared cookie sheet.
Bake the cookies until the edges are set, the cookie is crackly all over the top, and the middle looks just set. (9-11 mins)
Sprinkle more cinnamon sugar lightly over the top of the baked cookies. Let the cookies rest on the cookie sheet for a few minutes, then transfer them to a cooling rack to cool completely.
Tips and Tricks:
- Leave out the cayenne pepper if you don’t want the extra spicy kick.
- If you want a thicker, softer cookie with less of a crispy edge then you can chill the cookie dough balls on the pan in the fridge for about 10 minutes before baking them.
How to store chocolate snickerdoodle cookies?
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.
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 chocolate snickerdoodle cookies are such a delicious cookie twist! If you love regular snickerdoodles, and chocolate – then you will love these chewy cookies!
More Cookie Recipes:
Mexican Hot Chocolate Snickerdoodles
Ingredients
- 1 2/3 cup flour
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1/4 tsp red cayenne pepper
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup canola oil
- 1/4 cup maple syrup
- 2 tsp vanilla
- 3 TBS almond milk
- Dusting sugar
- 1/3 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a large bowl, shift together the flour, cocoa powder, cinnamon, red cayenne pepper, soda, and salt
- In another large bowl, add sugar, oil, maple syrup, vanilla, and almond milk. 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.
What is your favorite warm up treat? These Mexican Hot Chocolate Snickerdoodles just might become your go to to warm up cookie.
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.