Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate cookies are soft, chewy, chocolatey and a little bit spicy! A delicious addition to your holiday cookie plate!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Cookie
- Method: Baking
Ingredients
Scale
Cookie dough:
- 2 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 2 eggs
Spicy Sprinkle:
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/2 – 1 tsp chili powder (see notes)
Instructions
- Preheat your oven to 400 degrees.
- Sift together the flour, cocoa powder, cream of tartar, baking soda and salt.
- In a separate bowl cream together the butter and sugar until fluffy. Then add the eggs and mix well.
- Then gradually add the flour mix to the butter mix, until combined.
- In a separate bowl mix together the ingredients for the Spicy Sprinkle: sugar, cinnamon and chili powder.
- Using about 1 tbsp of batter, roll the dough into balls.
- Then roll the balls in the sugar/spice mix until they are coated.
- Place the balls onto a cookie sheet about 2 inches apart (you don’t have to press them down).
- Bake for about 10 minutes, rotating the cookie sheet half way through.
- The cookies are done once the tops are cracked.
- When the cookies are done baking and they are removed from the oven, let them rest on the cookie sheet for 5 minutes, then transfer to a cooling rack.