Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

Introduction

These Mexican Hot Chocolate Cookies are a delightful twist on classic snickerdoodles, featuring rich cocoa and warm cinnamon flavors with a hint of spice. Soft and fudgy in the middle, they pair perfectly with a glass of cold milk for a comforting treat.

Ingredients

• 1 cup butter, softened (2 sticks)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 to 1/3 cup granulated sugar, for rolling
• 1 1/2 tablespoons cinnamon, for rolling

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 1/2 cups sugar and beat for a few minutes until the mixture is light and fluffy, scraping the bowl as needed.
3. Step 3: Add the eggs and vanilla extract, mixing well until combined.
4. Step 4: Add the cocoa powder and flour to the bowl but do not mix yet. Make a small well in the flour.
5. Step 5: Into the well, add the cream of tartar, baking soda, baking powder, and salt. Use a small spoon to blend the dry ingredients before they reach the wet mixture. For a spicy kick, add 1/4 teaspoon cayenne pepper here if you like.
6. Step 6: Turn the mixer to low and slowly incorporate the flour and cocoa powder. Mix only until just combined, scraping the sides and bottom to ensure even mixing.
7. Step 7: You may refrigerate the dough for up to 48 hours if desired, but you can also bake immediately with excellent results.
8. Step 8: Shape the dough into uniform rounds about 2-3 tablespoons each.
9. Step 9: In a shallow bowl, mix 1/4 to 1/3 cup sugar with 1 1/2 tablespoons cinnamon. Roll each dough ball in this cinnamon sugar mixture.
10. Step 10: Place the coated dough balls onto the prepared baking sheets, spacing them at least 2 inches apart.
11. Step 11: Bake for 10-12 minutes, until the edges are set but the centers remain soft and glossy. Ovens vary, so watch closely.
12. Step 12: Let the cookies rest on the baking sheet for about 2 minutes.
13. Step 13: Quickly transfer each warm cookie back to the cinnamon sugar bowl and sprinkle with additional coating to help it stick.
14. Step 14: Transfer cookies to a wire rack to cool. Enjoy warm for a fudgy, melt-in-your-mouth experience.

Tips & Variations

• For extra richness, consider adding chocolate chips to the dough, but keep in mind this may soften the cocoa tang from the cream of tartar.
• If you like spicy, adding a pinch of cayenne pepper enhances the chocolate’s warmth without overwhelming the flavors.
• Make sure to roll cookies evenly and space them properly to prevent spreading and sticking.

Storage

Store cooled cookies in an airtight container at room temperature for up to five days. To revive their softness, warm them briefly in a microwave or enjoy at room temperature. These cookies also freeze well; thaw overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of kosher sugar for rolling?

Yes, regular granulated sugar works perfectly for rolling the cookies with cinnamon.

Do I have to refrigerate the dough before baking?

Refrigerating the dough is optional. It can help develop flavors and improve texture, but these cookies bake well immediately after mixing.

Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

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★★★★★

4.8 from 103 reviews

These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, offer a rich, fudgy center and a unique cinnamon-sugar coating with a hint of warm spice. Inspired by traditional Mexican hot chocolate flavors, these cookies combine cocoa, cinnamon, and a subtle touch of cayenne for a delightful twist on the classic snickerdoodle.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter, softened (2 sticks)
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 and 3/4 cups all purpose flour, spooned and leveled
• 1 and 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• Optional: 1/4 teaspoon cayenne pepper

For Rolling

• 1/4 to 1/3 cup granulated sugar
• 1 and 1/2 tablespoons cinnamon

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 and 1/2 cups of granulated sugar and beat for a couple of minutes until light, fluffy, and well combined. Scrape the sides and bottom of the bowl to ensure even mixing.
3. Add Eggs and Vanilla: Add the two large eggs along with the vanilla extract to the butter-sugar mixture. Mix thoroughly until fully incorporated.
4. Combine Dry Ingredients: Without mixing, add the cocoa powder and all-purpose flour to the bowl. Make a well in the flour for the leavening agents.
5. Add Leavening Agents and Spices: Into the flour well, add cream of tartar, baking soda, baking powder, and kosher salt. If desired, add 1/4 teaspoon cayenne pepper for a spicy kick. Use a small spoon to blend these dry ingredients together before mixing with wet ingredients.
6. Mix Dough: Turn the mixer on low speed and slowly beat in the flour and cocoa mixture just until combined. Be sure to scrape the sides and bottom to incorporate all ingredients evenly without overmixing.
7. Optional Dough Chilling: The dough can be covered and refrigerated for up to 48 hours, though this step is optional. Cookies can be baked immediately with excellent results.
8. Shape Dough Balls: Form the dough into uniform rounds approximately 2-3 tablespoons each in size.
9. Prepare Cinnamon Sugar Coating: In a shallow bowl, combine 1/4 to 1/3 cup granulated sugar with 1 and 1/2 tablespoons ground cinnamon. Adjust sugar amount based on your preference for sweetness.
10. Roll Dough in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon sugar mixture until coated.
11. Arrange and Bake: Place the cinnamon sugar-coated dough balls on the prepared baking sheets at least 2 inches apart. Bake in the preheated oven for 10-12 minutes or until cookie edges are set and the centers remain soft and shiny. Oven times may vary, so watch closely.
12. Rest and Re-coat: Allow cookies to rest on the baking sheet for 2 minutes after baking. While still warm, use a spatula to transfer each cookie back into the cinnamon sugar bowl and sprinkle additional coating on top to ensure complete coverage.
13. Cool and Serve: Transfer the cookies to a wire rack to cool. Enjoy them warm for a fudgy texture that pairs wonderfully with a glass of milk.

Notes

• Feel free to add chocolate chips to the dough for extra chocolate flavor, although this recipe omits them to preserve the classic tangy cream of tartar taste.
• You can adjust the amount of cinnamon sugar used for rolling to your taste preference for sweetness and spice.
• Chilling the dough is optional but can enhance the flavors and texture if you bake them the next day.
• Be careful not to overbake to maintain a soft, fudgy center.

Keywords: Cookies, hot chocolate, mexican, snickerdoodle, cinnamon, chocolate, dessert