Mexican Hot Chocolate Cookies Recipe with Cinnamon & Spice
Winter brings a chill that’s perfect for a warm mug of Mexican hot chocolate cookies recipe . But what if you could enjoy that flavor in a cookie? Welcome to Mexican Hot Chocolate Cookies, a twist that will excite your taste buds.
Key Takeaways
- Discover the perfect balance of sweet and spicy flavors in these Mexican Hot Chocolate Cookies.
- Explore the ancient Mayan origins of Mexican hot chocolate and how it inspired this innovative cookie recipe.
- Learn the essential ingredients and kitchen tools needed to create these authentic, homemade treats.
- Uncover tips and tricks for achieving the perfect spicy chocolate cookie texture every time.
- Discover storage and make-ahead options to ensure your cookies stay fresh and flavorful.
Discovering the Magic of Mexican Hot Chocolate in Cookie Form
Get ready for a tasty adventure with these Mexican Hot Chocolate Cookies. They bring the warm, spicy taste of Mexican hot chocolate to the classic chocolate cookie.
Origins of Mexican Hot Chocolate
Mexican hot chocolate comes from ancient Mesoamerica. It was loved for its taste and health benefits. Today, it’s made with abuelita chocolate and spices like cinnamon and chile peppers.
Why These Cookies Are Special
These Mexican chocolate dessert cookies are a unique treat. They mix the richness of chocolate with a hint of spice. This makes them a fun change from regular chocolate cookies.
Perfect Balance of Sweet and Spicy
The magic of these south-of-the-border flavors is in the mix of ingredients. They blend sweet chocolate, cinnamon, and a touch of chile pepper. This creates a taste that’s both rich and exciting.
Essential Ingredients and Kitchen Tools
To make the best cocoa powder cookies, chili pepper cookies, or cinnamon spiced cookies, you need certain ingredients and tools. Start with all-purpose flour, unsweetened cocoa powder, and a mix of white and brown sugar. This mix gives the cookies their perfect texture and taste.
Unsalted butter, eggs, and vanilla extract are key for the cookies’ rich flavor. They form the base of these Mexican-inspired treats.
For the unique warmth and spice, add ground cinnamon, ancho chili powder, and a bit of cayenne pepper. Baking soda and cream of tartar help the cookies rise and get that nice crackly top. A pinch of salt balances the sweetness.
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Ground cinnamon
- Ancho chili powder
- Cayenne pepper
- Baking soda
- Cream of tartar
- Salt
You’ll need an electric mixer to mix the butter and sugar. Use baking sheets lined with parchment paper and a wire cooling rack. A medium cookie scoop (about 1½ tablespoons) helps make cookies of the same size.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups plus 2 tablespoons |
| Unsweetened cocoa powder | 3/4 cup |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Cayenne pepper | 1/4 teaspoon |
| Unsalted butter | 1 1/4 cups (2 1/2 sticks) |
| Granulated sugar | 2 1/2 cups, divided |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
Mexican Hot Chocolate Cookies Recipe
Prep Time and Yields
This Mexican Hot Chocolate Cookies recipe is a favorite. It takes just 7 minutes to prepare and 10 minutes to bake. You’ll get 26 delicious cookies.
Step-by-Step Mixing Instructions
To make these tasty dulce de leche cookies, start by creaming butter and sugars until fluffy. Then, add an egg and Mexican vanilla extract. In another bowl, mix dry ingredients: flour, cocoa powder, cornstarch, cinnamon, baking soda, salt, and espresso powder.
Slowly add the dry ingredients to the wet ones, mixing until just combined. Then, fold in chocolate chips and mini marshmallows.
Baking Temperature and Timing
Chill the dough for at least 1 hour (or up to 3 days) before baking. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Use a #50 cookie scoop to portion the dough, leaving about 2 inches between each cookie.
Bake the mexican hot chocolate cookies for 9-10 minutes. They should have set edges but still be soft in the center. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
| Ingredient | Quantity |
|---|---|
| Unsalted Butter, cold and cubed | 168g (¾ cup) |
| Dark Brown Sugar, packed | 169g (¾ cup) |
| All-Purpose Flour | 190g (1 ½ cups) |
| Dutch Cocoa Powder | 50g (½ cup) |
| Abuelita Chocolate | 23g (¼ tab) |
| Large Egg, room temperature | 1 |
| Mexican Vanilla Extract | 1 tsp |
| Ground Cinnamon | ½ tsp |
| Fine Sea Salt | ½ tsp |
| Cayenne Pepper | ¼ tsp |
| Baking Soda | ½ tsp |
| Mexican Hot Chocolate Bar | 70g |
Tips for Perfect Spicy Chocolate Cookie Texture
Baking spicy chocolate treats at home is a fun experience. It’s especially rewarding when you get the texture just right. Whether you’re making authentic Mexican baking or just want a unique twist on chocolate cookies, these tips will help. You’ll get cookies that are soft in the middle and crispy on the edges.
First, make sure your butter is at room temperature. Softened butter makes the dough smooth and creamy. Also, chilling the dough before baking helps it keep its shape and prevents spreading.
- Don’t overbake the cookies. Take them out of the oven when they’re still a bit soft in the middle. They’ll firm up as they cool.
- For more spice, add a bit more cayenne pepper to the dough or the cinnamon-sugar coating. It adds a nice kick to the chocolate.
- Try adding mix-ins like chopped walnuts, mini marshmallows, or a drizzle of cajeta or dulce de leche. It makes your spicy chocolate treats even better.
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 5 tablespoons |
| Sugar | 1 cup |
| Eggs | 2 |
| All-purpose flour | 1 cup |
| Cocoa powder | 3/4 cup |
| Cinnamon | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Cayenne pepper | 1/4-1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Semi-sweet chocolate chips | 1/2 cup |
| Mini marshmallows | as desired |
By following these tips and using the right ingredients, you’ll make spicy chocolate treats with an authentic Mexican baking touch. They’ll surely impress your taste buds.
Storage and Make-Ahead Options
Enjoy the rich, south-of-the-border flavors of your homemade mexican chocolate dessert cookies. These tips make storing and making ahead easy. Whether you want to enjoy them now or later, these tips will help.
Room Temperature Storage
Keep your mexican chocolate dessert cookies fresh for up to 1 week. Store them in an airtight container at room temperature. To keep them soft, add a slice of bread to the container.
Freezing Instructions
Freeze the dough for longer enjoyment. Scoop the dough into balls and freeze them on a baking sheet. Then, transfer them to an airtight container or freezer-safe bag. The dough can be frozen for up to 3 months.
To bake, place the frozen dough balls on a baking sheet. Bake them directly from frozen, adding extra time if needed.
Cookie Dough Storage Tips
For fresh cookies, refrigerate the dough for up to 3 days. This way, you can have warm, gooey cookies whenever you want. Just scoop and bake as needed.
With these tips, you can enjoy your homemade mexican chocolate dessert cookies anytime.
Conclusion
The Mexican Hot Chocolate Cookies recipe is a fun twist on regular chocolate cookies. It combines rich cocoa with cinnamon and cayenne spices. These treats are great for parties, sharing with friends, or a cozy night in.
These mexican hot chocolate cookies recipe have perfect flavors and a great texture. They’re a hit with both chocolate and spice fans. Bake a batch and enjoy the amazing mix of spicy chocolate treats that you’ll want more of.
Ready to try something new? Preheat your oven and get your ingredients ready. Dive into the world of Mexican Hot Chocolate Cookies. It’s a dessert that will take your taste buds on an exciting journey.
FAQ
What makes these Mexican Hot Chocolate Cookies special?
These cookies mix the deep flavors of Mexican hot chocolate with a unique twist. They have cocoa, cinnamon, and a hint of cayenne pepper. This creates a chewy cookie with a gentle heat that balances the sweetness.
What are the key ingredients in Mexican Hot Chocolate Cookies?
The main ingredients are all-purpose flour, unsweetened cocoa powder, and sugars. You also need butter, eggs, vanilla extract, and spices like cinnamon and chile powder. Baking soda, cream of tartar, and salt round out the list.
How long does it take to make these cookies?
Making Mexican Hot Chocolate Cookies takes 57 minutes. This includes 15 minutes of prep, 10-12 minutes of baking, and 30 minutes for chilling the dough.
What is the yield for this recipe?
You’ll get about 36 cookies from this recipe.
How do you mix and bake the Mexican Hot Chocolate Cookies?
First, cream the butter and sugars. Then, add eggs and vanilla. Mix the dry ingredients separately. Combine the wet and dry ingredients.
Next, fold in the chocolate chips. Chill the dough for 30 minutes. Bake at 350°F (175°C) for 10-12 minutes.
How do you store and freeze the Mexican Hot Chocolate Cookies?
Store cookies at room temperature in an airtight container for up to 1 week. To soften, add a slice of bread. For freezing, freeze dough balls for up to 3 months. Bake from frozen, adding extra time if needed.
The dough can also be refrigerated for up to 3 days before baking.
very smooth
the good thing is its take not too much time to make it thank you
very easy and delicious
Thank you soooo much for this recipe
