Name: Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican-inspired
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)

Jump to Recipe

Introduction

These Mexican Hot Chocolate Cookies are fudgy, chocolaty snickerdoodles with a hint of warm cinnamon and a touch of spice. Perfectly soft in the center and rolled in cinnamon sugar, they bring a little festive heat to a classic favorite.

A close-up of a chewy, round cookie with a cracked surface covered in sugar and cinnamon, showing a bite taken out of it revealing a soft, moist, dark brown inside. It lies on a white marbled surface with crumbs scattered nearby, and another whole cookie blurred in the background. A tall, blurred white container is seen in the upper background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened, 2 sticks)
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 ¾ cups all-purpose flour (spooned and leveled)
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
¼ to &frac13; cup granulated sugar (for rolling)
1 ½ tablespoons cinnamon (for rolling)
Optional: ¼ teaspoon cayenne pepper for a spicy kick

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup.
Step 2: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 ½ cups granulated sugar and beat for a couple of minutes until the mixture is light and fluffy, scraping down the sides as needed.
Step 3: Add eggs one at a time along with the vanilla extract, mixing well after each addition.
Step 4: Add the cocoa powder and the flour to the bowl, but do not mix yet. Create a well in the flour mixture.
Step 5: Into the flour well, add the cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these dry ingredients together before letting them mix with the wet ingredients. If you’d like some heat, add cayenne pepper now.
Step 6: On low speed, slowly beat the flour and cocoa mixture into the wet ingredients. Mix just until combined, ensuring to scrape the bowl’s sides and bottom so everything is incorporated evenly.
Step 7: You can refrigerate the dough for up to 48 hours to develop flavor, but baking right away also works well.
Step 8: Roll the dough into uniform rounds about 2 to 3 tablespoons each.
Step 9: In a shallow bowl, mix ¼ to &frac13; cup granulated sugar with 1 ½ tablespoons cinnamon. Roll each dough ball thoroughly in this cinnamon sugar mixture.
Step 10: Place the coated dough balls on the prepared baking sheets at least 2 inches apart.
Step 11: Bake for 10 to 12 minutes, until the edges are set and the centers remain soft and shiny. Oven times may vary, so watch closely.
Step 12: Let the cookies rest on the baking sheet for about 2 minutes after removing from the oven.
Step 13: Using a spatula, transfer each warm cookie back into the cinnamon sugar bowl. Add more mixture as needed to ensure an even coating.
Step 14: Sprinkle and press the cinnamon sugar onto the tops of the cookies while they’re still hot, so the sugar sticks well.
Step 15: Transfer the cookies to a wire rack to cool completely.
Step 16: Enjoy your Mexican Hot Chocolate Cookies warm with a cold glass of milk for the best experience!

Tips & Variations

For extra spice, add a pinch more cayenne pepper or a dash of chili powder to the dough.
Use superfine sugar for rolling if you prefer a finer, less grainy coating.
Chilling the dough enhances the flavor and makes the cookies easier to shape.
To make these gluten-free, substitute the flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze cookies in a sealed bag for up to 3 months. Thaw at room temperature and reheat slightly if desired.

How to Serve

A close-up view of a soft chocolate cookie with a cracked surface, coated with granulated sugar and cinnamon, placed on a white marbled surface. The cookie shows a bite taken out, revealing a moist, dark chocolate center that looks gooey and rich. Behind it, there is another similar cookie slightly blurred, and in the background, a tall glass of milk is softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. Be sure to check that your other ingredients are gluten-free as well.

How do I know when the cookies are done?

The edges should be set, and the centers will still look soft and shiny. They will firm up as they cool, so avoid overbaking to keep them fudgy inside.