Chewy Mexican Hot Chocolate Cookies

chewy mexican hot chocolate cookiesThis 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.  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.

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

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, but a teaspoon works too.

chewy mexican hot chocolate cookies

Best of all, these store well and are sturdy enough to ship. I always include a half dozen of these 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.

chewy mexican hot chocolate cookies

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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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12 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.

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