Indulge in this Mexican chocolate cookies recipe. These cookies marry bittersweet chocolate, aromatic cinnamon, and subtle kick of cayenne pepper. They’re thick and soft-baked in the centers, like a cozy winter hug!
As I write this, Valentine’s Day is right around the corner and I’m craving something chocolatey. I’m looking for love at first bite.
These spicy chocolate cookies combine the rich, velvety allure of Mexican hot chocolate with the comforting charm of freshly baked cookies.
Just like my Mexican mocha and my Mexican chocolate tart the cayenne pepper adds a hint of spice and blends beautifully with the dark chocolate. The spicy flavor is there but fades quickly.
These Mexican chocolate crinkle cookies are a celebration of indulgence—perfect for a romantic treat or during the holiday season. But they are definitely easy enough to make on any given weeknight. A hot chocolate cookie will warm any bitter cold winter day.
*They do need to chill in the refrigerator for an hour so plan accordingly.
Why You’ll Love This Mexican Chocolate Cookies Recipe:
- Notes of cinnamon, chile, and nutmeg that balance perfectly with the chocolate but aren’t overwhelming
- Chewy, brownie-like texture
- Soft centers, crisp crackly sugar edges
- Extra thick
- Warm from the oven, they melt in your mouth
Ingredients
See the recipe card for exact amounts of the full list of ingredients.
- Unsalted butter. Make sure it is at room temperature for easier blending
- Granulated sugar
- Brown sugar. I’ve had success with both light and dark brown sugar
- Egg. Again, room temperature is best. It whips into greater volume making for a softer cookie. You will need only 1 large egg.
- Vanilla. I always use pure vanilla extract
- All purpose flour
- Cocoa powder. Use unsweetened cocoa powder labeled “natural” like Hershey’s.
- Baking soda
- Kosher salt. I always use Morton kosher salt unless otherwise specified
- Ground cinnamon
- Ground nutmeg
- Cayenne powder or mild chili powder if you want it less spicy
- Turbinado sugar. This is the coarse raw sugar used to coat the cookies and give them an irresistible crackly exterior.
How To Make This Recipe
step one
Cream the butter and sugars. Combine the butter, 1/2 cup sugar and 1/2 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment or a handheld electric mixer. Beat on medium speed until light and fluffy.
step two
Add the wet ingredients. Scrape down the sides of the bowl with a rubber spatula. Mix in the egg and vanilla until smooth and creamy.
step three
Mix the dry ingredients. Combine the flour, cocoa powder, 1 teaspoon cinnamon, nutmeg. cayenne, and salt in a large bowl. Whisk to break up any lumps.
step four
Add the flour mixture to the wet ingredients in the bowl. Mix on low until combined and evenly mixed. Cover the bowl with plastic wrap and chill for at least an hour or up to overnight. Chilling keeps the dough from spreading too much while baking.
step five
Form into balls. Heat oven to 350°F. Scoop dough into balls using a medium cookie scoop (about 2 tablespoons big). Let the dough sit out at room temperature for 10-15 minutes if it is too hard to roll at first.
step six
Roll in sugar. Pour turbinado sugar into a medium bowl. Roll the balls of dough in the sugar until they are thoroughly coated.
step seven
Bake. Place the cookie dough balls on a baking sheet lined with parchment paper about 2 inches apart. For best results, press down lightly on the balls so they are a bit flattened. This will encourage the crinkle behavior. Bake at 350°F for 10-12 minutes.
step eight
Cool. Let cool for 5 minutes on the baking sheet then transfer to a wire rack. Mexican hot chocolate cookies are amazing with a cold glass of milk right out of the oven.
Storage: Keep these spicy cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months.
Variations
- Chocolate chips: Add 1 cup of chocolate chips (milk chocolate or semisweet) to the dough after you mix in the dry ingredients
- Mini marshmallows: After 10 minutes in the oven, press mini marshmallows (3-4 pieces) on top of each cookie. Then return to the oven to finish baking.
- Powdered sugar: Coat the cookies in powdered sugar instead of turbinado sugar for a snowy finish.
Top 5 Most Popular Cookie Recipes
- Chocolate Chip Coffee Cookies
- Almond Polvorosas
- Mexican Wedding Cookies
- Polvorones {Mexican Bakery Cookies}
- Mega Mexican Chocolate Chip Cookies
This Is One Of My Favorite Cookie Recipes
I hope you agree! If you love this cookie recipe, make sure to let me know. Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Mexican Hot Chocolate Crinkle Cookies
Indulge in this Mexican chocolate cookies recipe. These cookies marry bittersweet chocolate, aromatic cinnamon, and subtle kick of cayenne pepper. They’re thick and soft-baked in the centers, like a cozy winter hug!
Ingredients
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, freshly ground if possible
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup coarse turbinado sugar
Instructions
- Combine 1/2 cup of butter and 1/2 cup of granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute, then increase the speed to medium and beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the 1 egg and 2 teaspoons vanilla extract and continue beating until fully combined.
- In a separate bowl combine the 1 cup flour, 2/3 cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper. Whisk to break up any lumps.
- Add the flour mixture to the mixer and beat on low until combined. Cover the bowl with plastic wrap and refrigerate for at least an hour but up to overnight.
- Heat oven to 350°F. Line two large baking sheets with parchment paper. Pour turbinado sugar into a small bowl.
- Let cookie dough sit out for 10-15 minutes if it has been sitting in the fridge for more than an hour. Scoop dough into 1-2 tablespoon-sized balls. A cookie scoop makes this easy. Roll the balls in the sugar to coat and place 2-inches apart on the baking sheets. Press down gently to slightly flatten each ball. Sprinkle a little more turbinado sugar on top of each one if necessary to get a good coating.
- Bake for 10-12 minutes or until the edges appear set but the middle is still soft. Let cool on the baking sheet for 5 minutes. Then let cool completely on a wire rack.
Notes
- Make Ahead & Freezing Instructions: Baked cookies freeze well up to 3 months. Unbaked cookie dough balls (that are not coated in sugar) freeze well up to 3 months.
- Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the ingredients. Dough chill time remains the same.
- Chile: If you are worried about the cookies being too spicy, use mild chili powder or ancho chile powder instead of the cayenne.
- Turbinado sugar: If you can't find turbinado sugar, use powdered sugar instead to coat the cookies.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you!
leave a reply