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Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
4.8 from 234 votes

Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 20
Calories: 226 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
  2. 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. 
  3. Add 2 eggs and vanilla and mix well.
  4. Add the cocoa powder and flour, but do not mix yet. Make a well in the flour.
  5. 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!
  6. 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.
  7. 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. 
  8. Shape the dough into rounds about 2-3 tablespoons each. Make sure they are uniform.
  9. 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. 
  10. Place the sugared dough on the prepared cookie sheets at least 2 inches apart. 
  11. 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.
  12. Let rest on the baking sheet for about 2 minutes.
  13. 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).
  14. 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. 
  15. Transfer the cookies to a wire rack to cool.
  16. 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

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: 20 Serving

Amount Per Serving

Calories 226

% 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.