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5.0 from 6 votes

Mexican Hot Chocolate Cookies

Mexican hot chocolate cookies are soft & chewy, with a spicy kick and rich cocoa frosting. Make this recipe for a Christmas cookie platter!

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 24 servings
Calories: 179 kcal
Course: Dessert
Cuisine: Mexican , Tex-Mex

Ingredients

Wet Ingredients
  • 1/2 cup butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne powder (optional)
Cocoa Frosting
  • 1/2 cup butter
  • 2 Tbsp unsweetened dark cocoa powder also known as Dutch process (See Note 1)
  • 3 Tbsp milk
  • 2 1/2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line baking sheets with parchment or silicone mat, set aside. Makes 24-30 depending on size.
Wet Ingredients
  1. In a microwave safe bowl heat the butter and chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds (or in a small saucepan over medium heat until melted).
  2. In bowl of mixer, beat the melted butter/chocolate with the sugar. Add egg and vanilla and continue mixing until incorporated.
Dry Ingredients
  1. In a bowl stir together the flour, baking powder, salt, cinnamon and cayenne powder.
Assembly
  1. Add the dry ingredients to the wet in mixing bowl and stir to combine. Mixture will be slightly loose. Place bowl in refrigerator for 15 minutes to firm up the dough.
  2. Using a scoop or measured tablespoon, drop cookie dough onto baking sheets (either keep rounded or flatten slightly if you prefer). Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. Don't over bake these or they will be hard. You just want a firm dense center.
Frosting
  1. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisk until blended. Remove from heat and whisk in powdered sugar.
  2. Once the cookies are cooled, dip each into the frosting, shake excess and place on wire rack to dry (See Note 2).

Notes

  • Using alkalized dutch process cocoa gives the frosting a darker color and richer flavor. However, regular unsweetened cocoa powder will also work.
  • The frosting is quite versatile. If used right away and round cookies are dipped, there will be leftover, but I'd rather have leftover than be left without enough! I've even double-dipped for an extra coating of chocolate goodness. I also have found if I flatten the cookies instead of leaving them rounded before baking, and let the frosting firm up a little, it spreads well, too.

Nutrition Information

Calories 179kcal (9%) Carbohydrates 23g (8%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 27mg (9%) Sodium 120mg (5%) Potassium 61mg (2%) Sugar 16g (32%) Vitamin A 265IU (5%) Calcium 19mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 179

% Daily Value*

Calories 179kcal 9%
Carbohydrates 23g 8%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 120mg 5%
Potassium 61mg 1%
Sugar 16g 32%
Vitamin A 265IU 5%
Calcium 19mg 2%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.