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5 from 6 votes

Mexican Hot Chocolate Cookies

These Mexican hot chocolate cookies are so delicious, with an almost brownie like consistency and a kick of chili that pairs nicely with the rich chocolate flavors.
Course Dessert
Cuisine American, Fusion, Mexican
Keyword Chocolate Cookies, Cookies With Chili, Dessert Ideas, Mexican Hot Chocolate, Mexican Hot Chocolate Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings 14 cookies
Calories 290kcal
Cost $5

Equipment

  • Baking Tray
  • Bowl
  • Stand Mixer (recommended)
  • Silicone Mat (recommended)

Ingredients

  • 300 grams Flour AP
  • 120 grams Dutch Process Cocoa Powder
  • 10 grams Cinnamon ground. Plus more for rolling.
  • 10 grams Baking Powder
  • 5 grams Baking Soda
  • 1 tbsp Chili Powder more or less to taste. With 1 tbsp you can taste the chili, but it isn't actually spicy (to me). Make of that what you will.
  • 10 grams Vanilla Sugar I used Bourbon Vanilla Powdered Sugarbut you can use 2 tsp of Vanilla Extract as a substitute.
  • 1/2 tsp Salt
  • 200 grams Butter
  • 250 grams Sugar white granulated
  • 2 large Eggs
  • 2 tbsp Confectioner's Sugar aka powdered sugar, for rolling. (may need more or less depending on the size of your bowl.

Instructions

  • Preheat your oven to 170 Celsius or 350 Fahrenheit with the convection setting.
  • Sift together the flour, cocoa powder, cinnamon, baking powder, baking soda, chili powder, and vanilla sugar and then add the salt.
  • In the bowl of a stand mixer add the butter and sugar and cream them together using the paddle attachment. When creamed crack in the eggs and mix to form a paste.
  • On the slowest speed add the dry ingredients to the wet a tablespoon at a time until everything is incorporated.
  • In a bowl whisk together a few tbsp of the confectioners sugar with some ground cinnamon.
  • Use a tablespoon to scoop out a chunk of the cookie dough and roll it into a ball between your palms. I created about a 2 tbsp worth ball (about the size of an egg). Place them on a parchment or silicone lined baking tray.
  • Flatten the balls a bit with the palm of your hand and place the tray in the oven to bake for 12 minutes. Remove and let rest on the tray for 5 minutes before moving to a wire cooling rack.

Notes

I like to garnish these cookies with an extra dusting of cinnamon sugar and a slice of a chili.
These cookies hold well for up to three days as long as they are sealed in an airtight container. They still taste good after 3 days but do tend to dry out a bit. 

Nutrition

Sodium: 381mg | Calcium: 73mg | Vitamin A: 565IU | Sugar: 20g | Fiber: 4g | Potassium: 181mg | Cholesterol: 57mg | Calories: 290kcal | Saturated Fat: 8g | Fat: 14g | Protein: 5g | Carbohydrates: 42g | Iron: 3mg