Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
User Reviews
4.8
234 reviews
Excellent
Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
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These Mexican Hot Chocolate Cookies combine the rich cocoa and cinnamon flavors typical of hot chocolate with the tender, slightly tangy texture of snickerdoodles. They use cream of tartar for the characteristic tang and baking soda for rise, resulting in soft, spiced cookies with a subtle hint of cinnamon on the sugary exterior. Optional cayenne can add warmth without overpowering.
Description
Mexican Hot Chocolate Cookies blend butter, sugar, cocoa powder, and warm spices into a dough that bakes into soft cookies reminiscent of chocolate snickerdoodles. Cream of tartar provides the classic snickerdoodle tang, while cinnamon and optionally cayenne pepper add the characteristic warmth of Mexican hot chocolate. The dough can be chilled before baking to control spread and texture.
These cookies are rolled in cinnamon sugar before baking, creating a subtly spiced crust with a tender, cocoa-flavored interior. The recipe offers flexibility to add chocolate chips for extra texture and richness, though the original balance favors the cinnamon and chocolate tang without extra chips.
They are suited for serving as a sweet snack or dessert with tea or coffee, offering a moderate chocolate taste combined with traditional snickerdoodle notes.
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Ingredients
- 1 cup butter softened (2 sticks)
- 1 & 1/2 cups granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder unsweetened
- 2 & 3/4 cups all-purpose flour spooned and leveled
- 1 & 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 to 1/3 cup granulated sugar for rolling
- 1 & 1/2 tablespoons cinnamon for rolling
Instructions
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
- Add 2 eggs and vanilla and mix well.
- Add the cocoa powder and flour, but do not mix yet. Make a well in the flour.
- Add the cream of tartar, baking soda, baking powder, and salt to the well in the flour, and use a small spoon to blend it in before it hits the wet ingredients. At this point, you can add 1/4 teaspoon cayenne pepper if you like some heat in your cookies!
- Turn the mixer on low and slowly beat in the flour and cocoa. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
- At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
- Shape the dough into rounds about 2-3 tablespoons each. Make sure they are uniform.
- In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. (How much sugar you use is just a matter of preference.) Roll each ball of dough in the cinnamon sugar mixture.
- Place the sugared dough on the prepared cookie sheets at least 2 inches apart.
- Bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny. Every oven is different, so keep an eye on it.
- Let rest on the baking sheet for about 2 minutes.
- Whenever you can manage it considering how hot they are, use a spatula to transfer each cookie back into the bowl with the cinnamon sugar. (Add more cinnamon/sugar as necessary).
- Use your fingers to sprinkle the top of the cookie to make sure it's all coated. You need to do this while the cookies are still pretty hot if you want the cinnamon sugar to stick.
- Transfer the cookies to a wire rack to cool.
- Eat while still warm! They are so fudgy in the middle and are to-die-for with a glass of milk.
Notes
- Adding chocolate chips is optional but can provide more chocolate texture and flavor.
- Refrigerate dough for up to 48 hours if desired to enhance flavor and control spreading.
- Cayenne pepper can be added for gentle heat to mimic authentic Mexican hot chocolate spices.
Nutrition Information
Show Details
Serving
1cookie
Calories
226kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
43mg
(14%)
Potassium
101mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
312IU
(6%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 226kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
234 reviews
Excellent
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