Have you ever wanted to wrap yourself in a warm blanket on a chilly day? That is exactly what these cookies feel like. They are cozy, comforting, and have a little surprise inside.
We are taking all the amazing flavors of Mexican hot chocolate and packing them into a soft, chewy cookie. Get ready to make the best Mexican Hot Chocolate Cookies Abuelita you have ever tasted. They are a real treat.
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Why You’ll Love This Recipe
First off, the flavor is just incredible. It is not your average chocolate cookie. The rich cocoa is just the beginning. Then you get that lovely warmth from the cinnamon.
And just when you think you know what is going on, a tiny bit of cayenne pepper says hello. It is not spicy hot, but it leaves a gentle warmth at the back of your throat. It is so special.
The texture is another big win. These cookies are wonderfully chewy with slightly crisp edges. The crackly, sugar coated tops look so pretty and add a nice little crunch.
Plus, this recipe is so easy to follow. You do not need any fancy equipment. A couple of bowls and a whisk will do the trick. It is great for bakers of all skill levels.
These Mexican Hot Cocoa Cookies are a fun twist on a classic. They feel familiar yet excitingly new at the same time. You will find yourself reaching for another one before you even finish the first.
Ingredients
Let’s talk about what you need. The ingredients for these Mexican Hot Chocolate Cookies Abuelita are simple pantry staples. Here is the full list.
- 12 tablespoons butter, melted
- 1/2 cup cocoa powder
- 2 tablespoons molasses
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sugar, plus 1/2 cup for rolling
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/8 to 1/4 teaspoon cayenne pepper
A quick note on a few key players here. The molasses is what gives these cookies their amazing chewiness. The combination of cinnamon and cayenne is what makes this an Abuelita Hot Chocolate Recipe in cookie form.
Step By Step Instructions
Ready to get baking? This process is straightforward. Just follow along and you will have a batch of delicious cookies in no time. Let’s make some Mexican Hot Chocolate Cookies Abuelita!
Step 1: Mix The First Wet Ingredients
Grab a large bowl. Pour your melted butter in. Make sure it is warm, not sizzling hot. We do not want to cook the other ingredients just yet.
Stir in the cocoa powder and the molasses. Keep stirring until everything is smooth and well combined. It should look like a rich, dark chocolate sauce.
Step 2: Combine The Dry Ingredients
In a separate, medium sized bowl, it is time for the dry stuff. Add your all purpose flour, baking soda, and salt. Then add the wonderful spices: the cinnamon and cayenne pepper.
Whisk everything together. This step is important because it makes sure the spices and leavening agents are evenly spread out. No one wants a cookie with a pocket of salt.
Step 3: Finish The Wet Mixture
Go back to your large bowl with the chocolate mixture. Add in the one cup of sugar, the room temperature egg, and the vanilla extract. Stir it all together until it is just combined.
Using a room temperature egg helps everything mix together more smoothly. This is a small detail that makes a big difference in cookie texture.
Step 4: Bring It All Together
Now it is time to unite the wet and dry ingredients. Gently pour the dry mixture from the medium bowl into the large bowl. Stir until the flour is just incorporated.
Be careful not to overmix the dough. Overmixing can make the cookies tough. Just stir until you no longer see any dry streaks of flour. The dough will be soft.
Step 5: Chill The Dough
This is a step you should not skip. Cover the bowl with plastic wrap and put it in the refrigerator. Let the dough chill for at least one hour. You can even chill it for up to three days.
Chilling the dough helps the flavors to deepen. It also firms up the dough, which prevents the cookies from spreading too much in the oven. This helps create those chewy Mexican Hot Cocoa Cookies.
Step 6: Preheat And Prepare
When you are ready to bake, preheat your oven to 350 degrees Fahrenheit. Get your baking sheets ready. You do not need to grease them for this recipe.
Pour the remaining half cup of sugar into a small, shallow bowl. This will be for rolling the cookie dough balls.
Step 7: Roll And Bake
Take the chilled dough out of the fridge. Scoop out about one tablespoon of dough for each cookie. A number 50 cookie scoop works well for this.
Roll each scoop of dough into a smooth ball between your palms. Then, roll each ball in the bowl of sugar until it is fully coated. This gives the cookies their sparkly, crackly tops.
Place the sugar coated dough balls on the ungreased baking sheets. Make sure to leave about two inches of space between them so they have room to spread a little.
Bake one sheet at a time for 10 to 12 minutes. The cookies are done when they are puffed up and the centers look set. You will see those beautiful cracks forming on top.
Step 8: Cool The Cookies
The most important rule for chewy cookies is to not overbake them. They might look slightly underdone in the center when you pull them out, but they will continue to set on the hot baking sheet.
Let the cookies cool on the baking sheet for a few minutes. This allows them to firm up enough to be moved. Then, transfer them to a wire rack to cool completely. These are a fine example of Traditional Mexican Desserts made simple.
How To Store Leftovers
If you somehow have any of these Mexican Hot Chocolate Cookies Abuelita left over, storing them is easy. Wait until they are completely cool. This is key to preventing them from getting soggy.
Place the cooled cookies in an airtight container. You can store them at room temperature for up to five days. They will stay soft and chewy.
If you want to keep them even longer, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer safe bag or container. They will last for up to three months.
Tips
Want to make your Mexican Hot Cocoa Cookies even better? Here are a few little tips to keep in mind.
First, control the heat. If you are nervous about the cayenne, start with just one eighth of a teaspoon. You can always add a little more next time. If you love spice, go for the full quarter teaspoon or even a little more.
Do not skip the chill time. I know it is hard to wait, but chilling the dough is so important for the texture and flavor of these cookies. It really makes a difference.
For a bigger cookie, use a larger scoop. A number 30 scoop, which holds about two tablespoons of dough, works well. Just add a minute or two to the baking time.
Use good quality cocoa powder. Since chocolate is the main flavor, using a cocoa you love will make the cookies taste even better. The recipe suggests Nestle, but your favorite brand will work just fine.
Conclusion
And there you have it. A simple yet incredibly flavorful recipe for Mexican Hot Chocolate Cookies Abuelita. They are the kind of treat that brings a smile to your face.
The blend of rich chocolate, warm cinnamon, and a tiny bit of heat is so satisfying. It is a wonderful way to enjoy the flavors of an Abuelita Hot Chocolate Recipe in a new and exciting form.
I hope you love baking, and eating, these cookies as much as I do. They are a fantastic addition to any cookie jar and a great example of how Traditional Mexican Desserts can inspire new creations.
Happy baking!
FAQ
Can I Make These Cookies Without The Cayenne Pepper?
Absolutely. If you are not a fan of spice or are making them for kids, you can leave the cayenne pepper out completely. The cookies will still be delicious with just the chocolate and cinnamon flavors.
Why Is It Important To Chill The Dough?
Chilling the dough does two things. First, it solidifies the butter, which prevents the cookies from spreading too much in the oven. This helps them stay thick and chewy. Second, it allows the flavors to meld together for a richer taste.
Can I Freeze The Cookie Dough?
Yes, this dough freezes very well. After you make the dough, roll it into balls as instructed. You can roll them in sugar before or after freezing. Place the balls on a baking sheet and freeze until solid.
Once frozen, transfer the dough balls to a freezer safe bag. You can bake them straight from the freezer. Just add a couple of extra minutes to the baking time.
What Is The Best Cocoa Powder For This Recipe?
Any standard, unsweetened cocoa powder will work well. The recipe was tested with Nestle, but you can use other brands like Hershey’s or Ghirardelli. A Dutch process cocoa would also give a darker color and smoother flavor if you have it.
Mexican Hot Chocolate Cookies Abuelita
These Mexican Hot Chocolate Cookies Abuelita are soft, chewy, and packed with rich cocoa, warm cinnamon, and a gentle hint of cayenne pepper. A delightful twist on a classic treat, perfect for any baker.
Requirements
Ingredients
Instructions
- In a large bowl, combine the melted butter, cocoa powder, and molasses. Stir until smooth.
- In a separate medium bowl, whisk together the all purpose flour, baking soda, salt, cinnamon, and cayenne pepper.
- Add 1 cup of sugar, the room temperature egg, and vanilla extract to the chocolate mixture in the large bowl. Stir until just combined.
- Gently pour the dry ingredient mixture into the wet mixture. Stir until the flour is just incorporated, being careful not to overmix. The dough will be soft.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour (or up to three days).
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Prepare ungreased baking sheets. Pour the remaining 1/2 cup of sugar into a small, shallow bowl for rolling.
- Scoop about one tablespoon of chilled dough for each cookie. Roll each scoop into a smooth ball, then roll in the sugar until fully coated.
- Place the sugar-coated dough balls on the baking sheets, leaving about two inches of space between them.
- Bake one sheet at a time for 10 to 12 minutes, until puffed and the centers look set, with cracks forming on top. Do not overbake.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Control the cayenne heat: Start with 1/8 teaspoon if you’re nervous; use 1/4 teaspoon or more for extra spice.
Don’t skip the chill time: It’s crucial for texture, preventing spreading, and deepening flavors.
For bigger cookies: Use a number 30 scoop (about two tablespoons of dough) and add 1-2 minutes to baking time.
Use good quality cocoa powder: Since chocolate is the main flavor, a cocoa you love will make the cookies taste even better.
Store leftovers: Once completely cool, place in an airtight container at room temperature for up to five days.
Freeze baked cookies: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months.
Freeze dough: Roll into balls, then freeze on a baking sheet. Transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to baking time.
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