Description
Mexican Hot Chocolate Cookies are a delicious twist on classic snickerdoodles, combining rich cocoa, warm cinnamon, and a hint of chili spice for a comforting chocolate 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
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla extract; beat until combined.
- In a separate bowl, whisk together cocoa powder, flour, cream of tartar, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until a soft dough forms.
- In a small bowl, combine sugar and cinnamon for rolling.
- Shape dough into 1-inch balls, roll in cinnamon-sugar mixture, and place on prepared baking sheets.
- Bake for 10–12 minutes until set but slightly soft in the center. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For a spicy kick, add a pinch of cayenne or chili powder to the dough.
- Cookies keep well in an airtight container for up to 5 days.
- Perfect with a glass of milk or a cup of hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American