Mexican Hot Chocolate Cookies
User Reviews
4.7
Mexican Hot Chocolate Cookies
Description
This recipe blends all-purpose flour, cocoa powder, chili powder, and cinnamon into a dry mix that brings depth and warmth to the cookie's classic chocolate flavor. The addition of baking soda and salt supports balanced rising and taste. Butter and sugars create the base dough, which gains moisture from egg, vanilla, and milk, producing a rich, thick batter with an even texture. Folding in milk chocolate chips adds pockets of melting sweetness through each bite.
Chilling the dough solidifies fats and hydrates flour for better texture before baking. Baking at 350°F on parchment maintains shape and creates a slightly crisp exterior and tender center. Optionally, topping with mini marshmallows before baking adds a sweet, toasty finish that complements the spicy undertones.
These cookies offer a blend of spicy and sweet suitable for dessert or teatime. They pair well with milk or a mild beverage to offset the chili and cinnamon spice and highlight the chocolate notes.
Ingredients
- 1 cup all-purpose flour
- ⅔ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- ¾ cup milk chocolate chips
- marshmallows for topping, optional (see notes, mini
- sea salt for topping, optional, flaky
Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, chili powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer (or in a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk, and beat until well combined.
- With the mixer on low, slowly add in the dry ingredients and beat until combined. The cookie dough will be thick and sticky.
- Fold in the chocolate chips until just combined, then cover the bowl with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 35 minutes.
- When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Use a heaping 1 tablespoon cookie scoop to portion out the dough, and scoop 8 portions onto each baking sheet for a total of 16 cookies.
- Bake cookies for 10-12 minutes until the edges appear set but the middle is still soft.
- Remove them from the oven, sprinkle them with a touch of flaky sea salt if desired, and let them cool for 5 minutes.
Notes
- Press 2 to 3 mini marshmallows firmly on each cookie dough ball before baking for a toasted marshmallow topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 187kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 98mg | 4% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 252IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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