Have you ever wished you could eat your favorite cup of hot chocolate? I mean, really take a bite out of that warm, cozy, and comforting feeling. Well, now you can. This recipe for Mexican Hot Chocolate Cookies does exactly that. It takes all the wonderful flavors of spiced cocoa and packs them into a soft, chewy cookie.
Imagine a rich chocolate cookie, warmed up with a hint of cinnamon and a tiny, gentle kick of chili. It is a flavor combination that is both familiar and exciting. These are not just ordinary chocolate cookies. They are a little adventure in every single bite. Let’s get baking!
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Why You’ll Love This Recipe
So what makes these Mexican Hot Chocolate Cookies so special? Honestly, it is the beautiful balance of flavors. You get a deep, satisfying chocolate taste from the cocoa powder. It is the kind of chocolate flavor that really stands out.
Then, there is the warmth from the spices. The cinnamon adds a familiar, comforting aroma and taste. It reminds me of cozy evenings and holiday baking. It makes the whole kitchen smell amazing while these cookies are in the oven.
The touch of chili powder is what makes these cookies truly unique. It is not overpowering at all. It just adds a subtle warmth at the end of each bite. It is a pleasant surprise that makes these Spicy Chocolate Cookies so memorable and fun to share.
Another great thing about this recipe is the texture. These cookies have slightly crisp edges right out of the oven. But the centers stay wonderfully soft and chewy. It is a truly satisfying texture that pairs so well with the rich flavors.
This recipe is also very straightforward. You do not need any special skills or equipment. If you are new to baking, this is a great recipe to try. The steps are simple and easy to follow. You will feel like a baking pro when you pull these beauties out of the oven.
They are also incredibly versatile. These cookies are wonderful for a quiet afternoon with a glass of milk. They are also a huge hit at parties and gatherings. I love making them during the holidays. They make fantastic Mexican Christmas Cookies to add to a cookie platter.
Ingredients
Here is what you will need to gather to create these amazing Mexican Hot Cocoa Cookies. The ingredients are simple pantry staples, so you might already have everything you need. Having everything measured and ready makes the process so much smoother.
- 1 cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- ¾ cup milk chocolate chips
- mini marshmallows, for topping, optional
- flaky sea salt, for topping, optional
Step By Step Instructions
Ready to get started? Follow these simple steps to create the most delicious Mexican Hot Chocolate Cookies you have ever tasted. We will go through it together, one step at a time. Do not worry, it is easier than you think!
Step 1: Combine The Dry Ingredients
First things first, let’s get our dry ingredients ready. Grab a medium sized bowl. In it, you will whisk together the all purpose flour, unsweetened cocoa powder, and baking soda. Add in the chili powder, ground cinnamon, and salt.
Whisking them together is a key step. It makes sure all the ingredients are evenly distributed. This way, you will get a little bit of that wonderful spice in every single bite. Once everything is nicely mixed, just set that bowl aside for now.
Step 2: Cream The Butter And Sugars
Now for the wet ingredients. In a large bowl, you will want to beat the softened butter with the granulated sugar and dark brown sugar. You can use a stand mixer with the paddle attachment or a hand mixer for this.
Beat them on medium speed for about two minutes. You are looking for the mixture to become light and fluffy. This process incorporates air into the dough, which helps make the cookies tender. It is an important step for getting that great texture.
Step 3: Add The Remaining Wet Ingredients
Once your butter and sugars are fluffy, it is time to add the rest of the wet ingredients. Scrape down the sides of the bowl first to make sure everything gets mixed in. Then, add the egg, vanilla extract, and milk.
Beat everything together again until it is well combined. The mixture should look smooth and creamy. The smell of vanilla will start to fill your kitchen. It is one of the best parts of baking!
Step 4: Combine Wet And Dry Ingredients
Now it is time to bring it all together. Turn your mixer to a low speed. Slowly add the dry ingredients you set aside earlier into the wet mixture. Be sure to do this gradually. It prevents the flour from flying everywhere and making a mess.
Mix until everything is just combined. The cookie dough will be thick and feel a bit sticky. This is exactly what you want. Do not overmix it. Overmixing can make the cookies tough. We are aiming for soft and chewy.
Step 5: Fold In Chocolate Chips And Chill
Next, gently fold in the milk chocolate chips using a spatula. Just mix until they are evenly distributed throughout the dough. Now comes a very important step: chilling. Cover the bowl with plastic wrap.
You need to chill the dough in the refrigerator for at least one hour. If you are in a hurry, you can pop it in the freezer for about 35 minutes. Chilling the dough prevents the cookies from spreading too much in the oven. It helps them stay thick and chewy.
Step 6: Scoop And Prepare For Baking
When you are ready to bake, preheat your oven to 350 degrees Fahrenheit. While it is heating up, line two large baking sheets with parchment paper. This will keep the cookies from sticking and makes cleanup much easier.
Take the chilled dough out of the refrigerator. Use a cookie scoop that holds about one heaping tablespoon. Portion out the dough onto your prepared baking sheets. Place about eight scoops on each sheet to give them enough room to spread a little.
If you are using the mini marshmallows, now is the time to add them. Firmly press two or three marshmallows onto the top of each dough ball. This gives them that classic hot cocoa look and a gooey, sweet topping.
Step 7: Bake The Cookies
Place the baking sheets in your preheated oven. Bake the cookies for 10 to 12 minutes. The edges should look set, but the centers will still be a little soft. This is the secret to getting perfectly chewy cookies.
Once they are done, carefully remove them from the oven. If you like, you can sprinkle them with a little bit of flaky sea salt right away. The salt really brings out the chocolate flavor. Let the cookies cool on the baking sheet for about five minutes before moving them to a wire rack to cool completely.
How To Store Leftovers
If you somehow have any of these delicious Mexican Hot Chocolate Cookies left over, storing them is easy. You will want to keep them in an airtight container. This will help them stay soft and fresh.
They can be stored at room temperature for up to four days. I find they are still perfectly chewy and flavorful even a few days later. Just make sure the container is sealed well to keep air out.
For longer storage, you can freeze the baked cookies. Let them cool completely first. Then, place them in a freezer safe bag or container. They will last in the freezer for up to three months. When you are ready for a treat, just let them thaw at room temperature.
Tips
Here are a few extra tips to make sure your Mexican Hot Chocolate Cookies turn out great every single time. First, do not skip chilling the dough. It is a critical step that really impacts the final texture of your cookies.
When you are measuring your flour, be sure to spoon it into the measuring cup and level it off. Packing the flour in can result in dry cookies. A little extra care here goes a long way.
Feel free to adjust the spice level to your liking. If you enjoy more heat, you can add a little more chili powder. If you prefer a milder flavor, you can reduce it slightly. This recipe for Spicy Chocolate Cookies is easy to customize.
Do not overbake the cookies. It is better to pull them out when they look slightly underdone in the middle. They will continue to bake on the hot cookie sheet for a few minutes after you take them out of the oven. This ensures a soft, chewy center.
Conclusion
And there you have it. A simple yet incredibly flavorful recipe for Mexican Hot Chocolate Cookies. They are the great treat for anyone who loves the classic combination of chocolate and spice. They are chewy, rich, and so satisfying.
I hope you have fun making these wonderful Mexican Hot Cocoa Cookies. Whether you are baking them for a holiday party as Mexican Christmas Cookies or just for yourself on a Tuesday afternoon, they are sure to bring a smile to your face. Happy baking!
FAQ
Can I Make These Cookies Spicier?
Absolutely! The amount of chili powder in this recipe gives a gentle warmth. If you love a good kick, feel free to increase the chili powder to 2 teaspoons. You could even add a pinch of cayenne pepper for extra heat.
Do I Have To Chill The Dough?
I highly recommend it. Chilling the dough solidifies the butter. This prevents the cookies from spreading too much while baking. It results in thicker, chewier cookies. If you skip this step, your cookies will be much thinner and crispier.
What Kind Of Cocoa Powder Is Best For These Cocoa Powder Cookies?
This recipe uses standard unsweetened cocoa powder, which works beautifully. If you want an even deeper and darker chocolate flavor, you can use Dutch processed cocoa powder. It will make the Cocoa Powder Cookies darker in color and give them a smoother chocolate taste.
Can I Freeze The Cookie Dough?
Yes, this dough freezes very well. After making the dough, scoop it into balls and place them on a baking sheet. Freeze them for about an hour until solid. Then, transfer the frozen dough balls to a freezer safe bag. You can bake them directly from frozen, just add a minute or two to the baking time.
Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies offer a delightful blend of rich chocolate, warm cinnamon, and a subtle chili kick. A familiar yet exciting flavor, these soft and chewy cookies are a little adventure in every bite.
Requirements
Ingredients
Instructions
- In a medium sized bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, chili powder, ground cinnamon, and salt until evenly distributed. Set aside.
- In a large bowl, beat the softened unsalted butter with the granulated sugar and dark brown sugar on medium speed for about two minutes until light and fluffy. You can use a stand mixer with the paddle attachment or a hand mixer for this.
- Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk. Beat until well combined and smooth.
- Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the milk chocolate chips using a spatula until evenly distributed. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour (or freezer for 35 minutes).
- Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper. Scoop one heaping tablespoon of chilled dough onto each sheet, placing about eight scoops per sheet. If using, firmly press two or three mini marshmallows onto the top of each dough ball.
- Bake for 10 to 12 minutes, until edges are set but centers are slightly soft. Remove from oven. Optionally, sprinkle with flaky sea salt immediately. Cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to four days to keep them soft and fresh.
For longer storage, freeze baked cookies in a freezer-safe bag for up to three months. Thaw at room temperature when ready to enjoy.
Do not skip chilling the dough; it’s crucial for thicker, chewier cookies and prevents spreading.
Measure flour by spooning it into the cup and leveling off to avoid dry cookies.
Customize the spice level: increase chili powder to 2 teaspoons or add a pinch of cayenne for more heat, or reduce for milder flavor.
Avoid overbaking; cookies should be slightly underdone in the middle for a soft, chewy center. They continue to bake on the hot sheet.
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