Mexican Hot Chocolate Cookies
Indulge in these soft and chewy Mexican hot chocolate cookies that combine rich chocolate flavor with warm spices, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup butter, softened Ensure butter is softened to room temperature for better mixing.
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 cup unsweetened cocoa powder Use high-quality cocoa powder for deeper flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon cayenne pepper Adjust to taste.
Mix-Ins
- 1 cup chocolate chips Can substitute with white chocolate or caramel chips.
- 1/2 cup chopped nuts (optional) Pecans or walnuts work great.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and nuts, if using.
- Drop spoonfuls of dough onto ungreased baking sheets.
Baking
- Bake for 10-12 minutes, or until the edges are firm.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Serve warm with a glass of milk or hot chocolate. Store in an airtight container at room temperature for up to a week or freeze for up to three months. Enhance texture by adding nuts and adjust cayenne according to preference.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgFiber: 1gSugar: 10g