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Spicy Mexican Hot Chocolate Cookies
Prep: 15 minutes
Cook: 10 minutes
Servings: 36 cookies
A Fiesta For Your Taste Buds
These cookies capture the essence of a rich, spiced Mexican hot chocolate. The deep cocoa flavor is enhanced by warm cinnamon and a surprising, gentle heat from cayenne pepper, creating a complex and incredibly satisfying treat that's perfect for a cozy evening or a festive celebration.
Materials
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (or more to taste)
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chunks
Preparation
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chunks.
Cooking
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1.5-inch balls and place them 2 inches apart on the prepared sheets.
- Bake for 9-11 minutes. The cookies will look slightly underdone in the center.
- Let them cool on the baking sheets for a few minutes before moving to a wire rack. They will firm up as they cool.
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