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Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are thick, chewy, and spiced with a hint of cinnamon and chili powder. Great for the holidays!
Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
Servings: 16 cookies
Calories: 187 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 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
- mini marshmallows*, for topping, optional (see notes)
- Flaky sea salt, for topping, optional
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.
Cup of Yum
Notes
- Mini Marshmallows: To top the cookies with mini marshmallows, firmly press 2 to 3 marshmallows on the top of each cookie dough scoop before baking. Bake as directed.
Nutrition Information
Serving
1cookie
Calories
187kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
98mg
(4%)
Potassium
112mg
(3%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
252IU
(5%)
Vitamin C
0.01mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 187
% 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.