
Sometimes, I get in the most random mood and want to bake all the things. Last week, I was feeling spontaneous and decided to switch it up and bake something new. Then it hit me: Mexican Hot Chocolate Cookies. Because what else would I crave in the middle of the summer?
This recipe is adapted from Dash of Texas, which I found through Pinterest. I did tweak a couple things and add my own bit of flair (and personal thoughts) to this recipe. Hope you love it as much as I did.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 ¾ cup white flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp cayenne pepper (more or less as desired)
- 1 ½ cup semi-sweet chocolate chips
- Powdered sugar for topping (as desired)
Directions
- Preheat oven to 350°F.
- In a large bowl, beat softened butter until whipped (about a minute). It should look light and fluffy when done correctly. (I used an electric hand mixer, but if you have a stand mixer, that would be good, too.)
- Add granulated sugar and continue to beat for another minute.
- Add vanilla to mixture and continue beating.
- Add one egg at a time to the mixture, allowing the egg to mix completely before adding the next one.
- In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, salt, and cayenne until mixed well.
- A little at a time, mix the dry ingredients into the wet ingredients.
- Add chocolate chips into mixture. (I find it easiest to mix these in by hand/spatula, not electric mixer.)
- Roll the dough into 1" balls and place on cookie sheet. Flatten dough slightly with your hand. Place balls about 2" apart on sheet.
- Bake for about 14 minutes on the center rack of the oven. (Cooking time may vary slightly.)
- When cookies are done baking, let cool for about a minute and then add powdered sugar dusting.
This recipe yielded 3½ dozen cookies, which was way more than I expected, but the perfect amount to share with everyone.
Depending on who you're making these for, you may want to increase or decrease the amount of cayenne in the recipe. ¼ tsp was the sweet spot for me.


This recipe was such a hit with my boyfriend, boyfriend's parents, and my coworkers. I can't wait for Christmastime to roll around so I can remake these for all of the cookie swaps.
Let me know if you attempt this recipe and your results!

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