Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs and Vanilla: Add the two large eggs along with the vanilla extract to the butter-sugar mixture. Mix thoroughly until fully incorporated.
- 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.
- 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.
- 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.
- 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.
- Shape Dough Balls: Form the dough into uniform rounds approximately 2-3 tablespoons each in size.
- 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.
- Roll Dough in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon sugar mixture until coated.
- 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.
- 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.
- 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
