Introduction

These Mexican Hot Chocolate Cookies bring together rich cocoa and warm cinnamon for a deliciously spiced treat. Soft and fudgy in the center with a sweet, cinnamon-sugar coating, they’re perfect for cozy evenings or sharing with friends.

The image shows a close-up of a cracked chocolate cookie with a bite taken out, placed on a white marbled surface. The cookie has a rough, crunchy texture with a dusting of sugar and cinnamon on top, giving it a light brown and sugary appearance. Inside, the cookie is soft and gooey, with dark melted chocolate visible. Another whole cookie lies blurred in the background, emphasizing the main cookie's detailed texture. Photo taken with an iphone --ar 4:5 --v 7

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)
Optional: 1/4 teaspoon cayenne pepper (for a spicy kick)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl or stand mixer, beat the softened butter until creamy. Add 1 & 1/2 cups granulated sugar and beat for a couple of minutes until light and fluffy, scraping the bowl as needed.
Step 3: Add the eggs and vanilla extract, mixing until well combined.
Step 4: Add the cocoa powder and all-purpose flour to the bowl, but do not mix yet. Make a well in the flour mixture.
Step 5: Into the well, add the cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these dry ingredients before mixing with the wet ingredients. If you like heat, add the optional cayenne pepper here.
Step 6: Turn the mixer to low and slowly beat in the flour and cocoa mixture. Mix just until combined, scraping the sides and bottom of the bowl to ensure everything is incorporated.
Step 7: You can refrigerate the dough covered for up to 48 hours if you want to prepare ahead, but it’s fine to bake immediately.
Step 8: Shape the dough into rounds about 2–3 tablespoons each, aiming for uniform size.
Step 9: In a shallow bowl, mix 1/4 to 1/3 cup granulated sugar with 1 & 1/2 tablespoons cinnamon. Roll each dough ball in this cinnamon sugar mixture.
Step 10: Place the sugared dough balls on the prepared cookie sheets, spacing them at least 2 inches apart.
Step 11: Bake for 10–12 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.
Step 13: While the cookies are still warm, transfer them back into the bowl with the cinnamon sugar using a spatula. Add more cinnamon sugar if needed.
Step 14: Use your fingers to sprinkle and press the cinnamon sugar onto each cookie to ensure it sticks.
Step 15: Move the cookies to a wire rack to cool completely.
Step 16: Enjoy warm for a fudgy center experience, especially good with a glass of milk.

Tips & Variations

For a spicy twist, add 1/4 teaspoon cayenne pepper to the dry ingredients to mimic traditional Mexican hot chocolate flavors.
Refrigerating the dough overnight enhances the flavors and makes the cookies easier to shape.
Use dark cocoa powder for an even richer chocolate taste.
If you prefer a less sweet coating, reduce the sugar amount in the cinnamon sugar mixture.

Storage

Store 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 to maintain moisture. Reheat gently in the microwave for 10-15 seconds to enjoy warm, fudgy cookies again.

How to Serve

A close-up shot of a dark brown cookie covered generously with granulated sugar, showing a bite taken from its right side. The cookie has a rough and grainy texture with lighter and darker brown patches. A woman's hand with bright red nail polish is holding the cookie delicately between thumb and forefinger, with the thumb visible at the top left and forefinger at the bottom center. The background is softly blurred but shows a white container and a white marbled surface, creating a clean and simple setting. 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 all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure the blend includes xanthan gum or add it separately to help with texture.

Why are my cookies spreading too much?

If your cookies spread too much, try chilling the dough before baking and ensure your butter is not too soft or melted. Also, check that your baking powder and baking soda are fresh for proper leavening.