Spicy Mexican Hot Chocolate Cookies
These chocolate and cinnamon cookies are full of flavor and have a fun little kick of spice to them. The perfect bite sized dessert to end every Taco Tuesday or any celebration.
Make a full batch (48+ cookies) or half a batch. Here is what you will need to make these tasty cookies.
MEXICAN HOT CHOCOLATE COOKIES (click here to print)
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ cups brown sugar
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cayenne pepper
- 4 large eggs, room temperature
- 2 tbsp vanilla extract
- 1 cup unsweetened cocoa
- 4 ½ cups all purpose flour
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 4 tsp ground cinnamon
Preheat oven to 350F. or 325F. if you are using a dark non stick pan
In a large mixing bowl, beat the butter and sugars together until fluffy.
Mix in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
Next mix in eggs, one at a time, then add the vanilla. Stir in unsweetened cocoa and flour just until combined. Your dough will be thick and heavy.
Combine sugar and cinnamon in a small bowl.
Use a teaspoon sized cookie scoop to scoop out dough then using the palm of your hands form the dough into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with the bottom of a glass.
Bake cookies for 10 to 12 minutes. They should be a little soft in the center when you touch them. Transfer cookies to a wire rack to cool.
Watch my quick video to see how I made these cookies...
I made these for my daughter's Cinco de Mayo party at school and the kids loved them. Give them a try!
Want more sweet ideas? Check these out...