Chewy Mexican Hot Chocolate Cookies

This recipe is my baby.  It’s the first recipe I ever developed myself and it’s the recipe I’m most often asked for. When I ask people what I should bring to their picnic, bake sale, birthday party, the answer is invariably MEXICAN HOT CHOCOLATE COOKIES. DUH.  They are spicy, chewy, chocolatey and just the right size.  If you usually just window shop when you look at baking blogs, I encourage you to give these a try. They’re memorable, foolproof and delicious.

The Best Mexican Hot Chocolate Cookies

These are soft and chewy like a molasses cookie.  By blooming the cocoa in warm butter you get a deep, rich chocolate flavor.  And the hint of spice and heat from the cinnamon and cayenne makes this cookie stand out.

Chewy Mexican Hot Chocolate Cookies

Perfect Size, Even Bake

But did I mention how easy they are? Oh, they are easy.  It takes two bowls and a fork. You do not even need a mixer.  Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers.  I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher in size 50 is the way to go.  It makes perfectly sized cookies.  Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses.  It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it.  Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what.  You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.

chewy mexican hot chocolate cookies

Best of all, these store well and are sturdy enough to ship. I always include a half dozen Mexican Hot Chocolate Cookies in my Xmas cookie boxes because I know they’ll still taste fresh and delicious no matter how far they travel.  These Chewy Molasses Cookies also make a perfect pairing.  And also check out my most pinned cookie recipe:  Chewy Chocolate-Espresso Cookies.

chewy mexican hot chocolate cookiesMore Foolproof Cookies from Bakers Brigade:

And Everything You Ever Wanted to Know About Cookie Scoops:

Print Recipe
Chewy Mexican Hot Chocolate Cookies
This is my most-requested recipe, no contest. These have the texture of a traditional chewy molasses cookie plus deep chocolate flavor, the warmth of cinnamon and a nice little heat from the cayenne pepper. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store and ship well.
chewy mexican hot chocolate cookies
Prep Time 10 minutes
Cook Time 14 minutes
Passive Time 1+ hour
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 14 minutes
Passive Time 1+ hour
Servings
cookies
Ingredients
chewy mexican hot chocolate cookies
Instructions
  1. In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, salt, cinnamon and cayenne pepper. Add sugar, egg and vanilla extract to the large bowl. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
  2. When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake cookies, one sheet at a time, for 12-14 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake.
  4. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
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21 thoughts on “Chewy Mexican Hot Chocolate Cookies

  1. So excited to try these myself! Making them for my mom’s birthday, but I think the hard thing is that I want to eat them all myself! 😀 Thanks for sharing this recipe, Jane! <3

  2. I finally got around to trying this recipe, Jane. They turned out great and I really like the subtle kick of the cayenne pepper!

  3. Mexican Hot Chocolate is one of my favorite flavors. I can’t wait to try these.

    I’ve always wondered … why are the cookies in the photo two different colors?

    1. Yeah, I wish I had a good pic of just the Mexican hot chocolate ones. That is in the pipeline! The lighter cookies are super tasty molasses cookies (that recipe will be on the blog someday too!). I really need to get a better pic up. Maybe this giveaway batch will be photo-ready and the window light will cooperate! XO.

  4. I have to admit that baking cookies with cayenne pepper was a bit out of my comfort zone. But am I HAPPY I took the plunge. These cookies are amazing. Chewy, yet with the perfect crispiness around the edges. I was a wimp and only added the 1/4 tsp cayenne but it ended up having the perfect amount of kick for me. My kids and my husband all loved them too. These are without a doubt a keeper!!!! Excited to share this recipe.

  5. These need to come with a *WARNING* – the dough is this super tasty fudgy delight, so you’ll be short a few cookies just from eating the dough. It’s sooo good!! Thanks for another hit of a recipe, Jane!

    1. Hi Melissa! Yes, any molasses will do. I usually use a mild unsulphered molasses. Blackstrap molasses would be my last choice as I find it lends a slight metallic taste but I doubt I’d even notice it if I didn’t bake these all the time. If you use it, let me know what you think ❤️

    1. If you can, try substituting corn syrup for molasses and use the light brown sugar in place of the white. I’ve never tried that before but that’s what I’d do if I didn’t have molasses or white sugar. If you do try it, let me know how it works out!

  6. I made these for the first time for my coworkers. They were the perfectly chocolatey, cinnamon-y, and peppery! I loved that they weren’t too sweet (I don’t love sweet sweet desserts in general), and they were super easy to make, even for this non-baker. Thanks for sharing the recipe, Jane! Will be making them again for sure. <3

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