0 from 15 votes
Mexican Hot Chocolate Cookies
Mexican hot chocolate is a family tradition. My mom made this hot drink for me when I was young and now my children always ask for it on chilly winter evenings. These Mexican Hot Chocolate Cookies are inspired by our favorite cozy beverage — melty chocolate with a hint of cinnamon and chili spice. They are the perfect Mexican Christmas cookie!
Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings: 24 cookies
Calories: 138 kcal
Course:
Dessert
Cuisine:
Tex-Mex
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 2 teaspoons chili powder
- 1 teaspoon baking soda
- 1 teaspoon Instant coffee or espresso powder
- 1/2 teaspoon salt
- 3 ounces Mexican chocolate grated
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat butter and sugar at medium speed with an electric mixer until light and fluffy.
- Add vanilla extract, eggs, and milk on low speed until well combined.
- In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, coffee, and salt.
- Add the dry ingredients to the batter and mix on low speed until well-combined and no visible flour remains. Fold in the Mexican chocolate and chocolate chips with a rubber spatula or wooden spoon.
- Refrigerate dough to scoop or roll easier for 1 hour or overnight.
- Scoop balls of dough (preferably using a small ice cream scoop with a spring handle, about 2 tablespoon size) or roll balls of dough onto a parchment-lined sheet pan, leaving at least 2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
- Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes.
Cup of Yum
Notes
- Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.
- Cookie dough can be made ahead and frozen for up to three months.
Nutrition Information
Calories
138kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
26mg
(9%)
Sodium
106mg
(4%)
Potassium
102mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
197IU
(4%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 138
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 106mg | 4% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 197IU | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.