Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

If you’re looking for a cookie that perfectly combines cozy flavors and delightful textures, you’ve just found it! These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are not just any ordinary treat; they are a warm hug in cookie form. With their moist and tender insides, slightly crispy edges, and that irresistible crackly top, these cookies will make your taste buds dance with joy. Perfect for any occasion, whether it’s a busy weeknight dessert or a sweet addition to your family gatherings, this recipe is sure to become a favorite in your home.

Baking these cookies is not only fun but incredibly satisfying. The rich chocolate flavor mingles beautifully with the cinnamon sugar coating. Trust me, once you take a bite, you’ll understand why I cherish this recipe so much!

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly, so you can have fresh cookies in no time!
• Family-Friendly: Kids and adults alike will adore the sweet and spicy twist on the classic cookie.
• Make-Ahead Option: You can refrigerate the dough for up to 48 hours – perfect for planning ahead!
• Fudgy Delight: Enjoy a soft, fudgy center that pairs wonderfully with a glass of milk.
• Versatile Flavor: The chocolate-cinnamon combo is comforting yet exciting – it’s truly special!

Ingredients You’ll Need

To whip up these delicious Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles), you’ll need some simple and wholesome ingredients. Nothing too fancy here—just good quality stuff that makes the magic happen!

For the Cookie Dough

• 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

For Rolling

• 1/4 to 1/3 cup granulated sugar
• 1 & 1/2 tablespoons cinnamon

Variations

This recipe is wonderfully flexible! Here are some fun ways to put your spin on these cookies:

• Add Some Heat: If you like a little kick, sprinkle in some cayenne pepper into the dough for an extra layer of flavor.
• Go Nutty: Toss in chopped nuts like pecans or walnuts for added crunch.
• Swap in Spices: Try different spices like nutmeg or cardamom for a unique twist.
• Mix in Chocolate Chips: Fold in dark or white chocolate chips for an extra indulgent treat!

How to Make Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Step 1: Preheat Your Oven

Preheating your oven to 350 degrees F is essential because it ensures that your cookies bake evenly. While the oven heats up, line a couple of baking sheets with parchment paper or silicone mats—this prevents sticking and makes cleanup easier.

Step 2: Cream the Butter and Sugar

In a large bowl or stand mixer, beat the softened butter until creamy. Then add in the granulated sugar. Beat this mixture for a couple of minutes until it becomes light and fluffy. Scraping down the sides of the bowl helps incorporate all ingredients well—don’t skip this step!

Step 3: Add Eggs and Vanilla

Next, add the eggs and vanilla extract to your butter-sugar mix. This is where your cookies start to take shape! Mix well until everything is blended.

Step 4: Combine Dry Ingredients

Now it’s time to add the cocoa powder and flour without mixing them yet. Create a well in the center of the flour mixture before adding cream of tartar, baking soda, baking powder, and salt. This method helps ensure even distribution when you mix!

Step 5: Mix It All Together

Turn on your mixer at low speed and gently combine everything until just mixed. Be careful not to overmix—this keeps your cookies soft and chewy! Remember to scrape down those sides again.

Step 6: Chill (Optional)

If you want to plan ahead or deepen those flavors, cover and refrigerate the dough for up to 48 hours; however, you can also bake them right away if you’re feeling impatient.

Step 7: Shape Your Cookies

Shape about 2-3 tablespoons of dough into rounds. Try to keep them uniform so they bake evenly—a little care goes a long way here!

Step 8: Roll in Cinnamon Sugar

In a shallow bowl, mix together sugar and cinnamon for rolling. Roll each ball of dough in this mixture until nicely coated—this gives them that fabulous outer layer!

Step 9: Bake Them Up!

Place the sugared dough balls on your prepared cookie sheets about two inches apart. Bake at 350°F for about 10-12 minutes until edges are set but centers remain soft and shiny.

Step 10: Cool Down

Let your cookies rest on the baking sheet for about two minutes before transferring them back into that cinnamon sugar bowl—this lets that sugary goodness stick while they’re still hot! Afterward, transfer them onto a wire rack to cool completely.

Step 11: Enjoy!

The best part? Eating them while they’re still warm! There’s nothing quite like biting into one of these fudgy beauties alongside a glass of milk. Enjoy every last crumb!

Pro Tips for Making Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Baking is all about enjoying the process, and with these tips, you’ll be on your way to creating the perfect batch of Mexican Hot Chocolate Cookies!

• Use room temperature ingredients: This helps your butter and eggs blend more easily, resulting in a smoother cookie dough that bakes evenly.
• Don’t overmix the dough: Mixing just until combined prevents gluten formation, keeping your cookies soft and tender instead of cakey.
• Chill the dough if time allows: Refrigerating the dough for at least 30 minutes can enhance the flavors and prevent spreading during baking.
• Experiment with spices: If you’re feeling adventurous, try adding a pinch of nutmeg or a dash of cayenne pepper to elevate the flavor profile!
• Keep an eye on baking time: Every oven is different; watch for set edges and shiny centers to ensure you achieve that perfect fudgy texture.

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These delightful cookies are not only delicious but also versatile in how you can enjoy them. Here are some creative serving ideas to make your cookie experience even better!

Garnishes

• Chocolate drizzle: A warm drizzle of melted dark chocolate adds a luxurious touch and enhances the chocolate flavor.
• Whipped cream dollop: A light dollop of whipped cream on top makes for an inviting presentation and adds a creamy contrast to the cookies.
• Sprinkling of sea salt: A light dusting of flaky sea salt can balance out the sweetness and bring out the rich flavors in your cookies.

Side Dishes

• Glass of cold milk: Nothing pairs better with cookies than a refreshing glass of milk—perfect for dipping!
• Scoop of vanilla ice cream: Serve these cookies warm alongside vanilla ice cream for an indulgent dessert experience, as the heat slightly melts the ice cream.
• Fruit salad: A fresh fruit salad can provide a bright, zesty contrast that complements the rich chocolate flavors beautifully.
• Hot cocoa: For an extra cozy vibe, enjoy your cookies with a steaming cup of hot cocoa topped with marshmallows or whipped cream.

With these serving suggestions, you’ll turn your Mexican Hot Chocolate Cookies into a truly delightful treat that’s perfect for any occasion!

Make Ahead and Storage

These Mexican Hot Chocolate Cookies are perfect for meal prep! You can make the dough ahead of time and store it for later baking, ensuring you have fresh cookies whenever the craving strikes.

Storing Leftovers

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For optimal freshness, place parchment paper between layers of cookies to prevent sticking.

Freezing

• To freeze cookie dough, scoop rounded balls of dough onto a baking sheet lined with parchment paper and freeze until solid.
• Transfer the frozen dough balls to a resealable plastic bag or airtight container. They can be frozen for up to 3 months.
• When ready to bake, simply add a couple of extra minutes to the baking time without thawing.

Reheating

• To reheat cookies, place them on a microwave-safe plate and warm for about 10-15 seconds.
• For a crispier texture, pop them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

Here are some common questions you might have about making these delicious cookies!

Can I make Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) without eggs?

Yes! You can substitute each egg with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

How do I know when my Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are done baking?

Your cookies are ready when the edges are set, and the middle is still soft and shiny. They will continue to firm up as they cool.

Can I adjust the spice level in my Mexican Hot Chocolate Cookies?

Absolutely! You can add more or less cayenne pepper based on your preference. Feel free to experiment until you find your perfect balance!

What should I serve with Mexican Hot Chocolate Cookies?

These cookies pair wonderfully with milk, hot cocoa, or your favorite tea. They’re also great on their own as a delightful snack!

Can I add nuts or chocolate chips to this recipe?

Definitely! Feel free to mix in some chopped nuts or chocolate chips if you want extra texture and flavor in your cookies.

Final Thoughts

I hope you have as much fun making these Mexican Hot Chocolate Cookies as I do! Their rich chocolate flavor combined with a hint of cinnamon creates a truly cozy treat that’s perfect for any occasion. Enjoy every bite, share them with loved ones, and don’t forget to savor those warm fudgy moments right out of the oven. Happy baking!