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.

The Perfect Cookie Scoop!

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 #50 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 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
  4. If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. You will need to add a minute or two to the bake time and the batch will make about 18 cookies instead of 30.
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78 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

  7. I made these yesterday and they were universally praised by friends, family an co-workers. Thanks for a great (and easy) recipe! My only constructive comment is to perhaps consider dropping the minimum bake time in your range. Mine were definitely done by 11 minutes (and possibly could have pulled them at 10) in a thermometer-verified 350F oven. I like that at just a quarter-teaspoon of cayenne, the cookies aren’t notably spicy — there’s just a little tingle that creeps up about halfway through eating one that makes you wonder, “ooohh… what’s that?” Heat level is similar to ginger.

    1. Thank you for the suggestion! I may do that, as I take mine out at 12 minutes and never a minute longer. I’m so happy to hear that your cookies were enjoyed, I think this recipe is a real gem so I’m always delighted when others agree.

  8. I made these yesterday. I thinkI cook them too long because they were not soft. So I threw the batch away and am starting over again today. I think less minutes may be the trick. Will try again and hopefully they turn out soft and not crunchy!

    1. Interesting Tina. You’re the second person who has mentioned the cooking time so I’m going to revise that in my recipe as I usually go with the shortest time anyway. Sorry your first batch didn’t turn out how you’d hoped. Let me know if cooking them less does the trick. Be sure to pull them out when the cracks have formed but they still look quite moist between the cracks <3

    1. Hi Jenny ☺️ I have grated chocolate shavings in to get a more chocolatey taste, it was super yummy! Let me know if you try the chips. I was concerned the cookies wouldn’t puff up and crack the way they’re supposed to.

      1. Perfect advice! I am making them tomorrow which is Sunday for a cookie exchange on Monday. They look amazing. I will let you know how they turn out.

  9. Hi, this look so good! How many grams of butter in the 12 tbsp?? I’m from Australia and the American measuring system is a bit tricky. Thanks heaps!

  10. I just made these and wow, they are delicious. I love that they’re not too sweet. I used some yummy cocoa powder from Trader Joe’s.

  11. Why you don’t use mexican chocolate like ibarra instead of nestle? There are in powder too.then they’ll really taste like Mexican cookies. This cookies are good but it can be better!

    1. Yes, that should work. But I wouldn’t roll them in the sugar until the day you bake. I would rolls the balls and put on a baking sheet then put in the freezer. Once frozen, you can put them in a ziplock and they won’t stick together. The day you want to bake take them out of the freezer, put on the baking sheets and thaw in the fridge for a bit. Then you can roll and bake.

  12. Making these right now. I doubled the recipe since I’m taking them to work. I’ve eaten 2 already and goodness they’re soooo good. I honestly wish I had put more pepper though. I did put the 1/4 tsp but I need more kick. Next time 🙂 thank you for this recipe. I need to stay away from them or else I won’t have any for work LOL

  13. I love these. I add a 1/2 tsp Grand Marnier to the dough just because that is what I put in my Mexican (Arizona) hot chocolate. So yum. Thanks for sharing!

  14. These look so good! Has anyone tried making these using a 1:1 gluten free flour? I isually us Bob’s.

  15. I made these today. They are really good. However, I refrigerated the dough for 2 days and after 2 hours sitting out they still weren’t able to make into balls. Remixed briefly and was then able to form balls. But I guess it was a little warmer than should be because they flattened out. Lol. Still delicious.
    Next time I will be sure to just refrigerate the 1 hour and save myself from frustration.
    Thankyou. This recipe goes in my keeper box

  16. Are the flavors in these cookies enhanced when they are made one day in advance, so the flavors can “meld” together, or does it ruin the cookie’s softness by not serving them immediately after cooling?

  17. Are the flavors in these cookies enhanced when they are made one day in advance, so the flavors can “meld” together, or does it ruin the cookie’s softness by not serving them immediately after cooling?

  18. I made these. I found them strange but good. Everyone who tried them liked them, including five year olds just getting out of kindergarten. I was shocked. I didn’t think kids would like them. Just shows how much kids are deprived of quality foods. I didn’t add all the cayenne, probably only 1/16 of a teaspoon. I’m wondering what would happen if I doubled the molasses.

  19. My first batch turned out delicious but rather flat. I saw you mentioned that possibly being a flour issue—how many grams to a cup do you use? Bcuz I was right at 180 g for 1½ cups.

  20. Is the cocoa sweetened or unsweetened? That will make a difference. Also I love spicy chocolate so I’m going to replace the cayenne with ancho Chili powder. Can’t wait to try them.

  21. They were delicious, family loved them. Mine turned out flat. Followed the recipe to a tee. Suggestions please.
    Thank you,
    David

  22. I love Mexican hot chocolate! I plane on making these gluten free as I have celiac disease, I have a great 1 to 1 GF substitute I use.

  23. I am in love with this concept!!! Though I am the only one in my house with ovo, dairy and gluten intolerances. Any ideas?! Fact that I am a Cookie Monster, drives me insane anyhow! Anything for suggestions would be great! Thanks so much.

  24. I just came across this recipe & I can’t describe how happy it’s made me just reading it
    Question though.. Is there a substitute for molasses ? Please please say yes

  25. I made funny mistake and used bread flour instead of AP flour and stuffed them with frozen marshmallow per the NYT version of this recipe and they came out SO chewy it was unbelievable, def worth a try!

  26. I don’t know what I did wrong, but the dough was dry and sandy. They still taste good, but look more like lumps of coal than chewy cookies. Going to try again soon.

  27. ok yes these are very good! i used somewhere between 1/8th and 1/4 teaspoon of cayenne and it was the perfect kick. no mods — delicious!

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