Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
Indulge in these delightful Mexican Hot Chocolate Cookies, a perfect twist on the classic Snickerdoodle! Soft and fudgy on the inside with slightly crispy edges, each bite is enhanced by a warm blend of chocolate and cinnamon. These cookies are not only a treat for your taste buds but also a cozy addition to any gathering or family dessert night. Easy to make and even easier to love, they are ideal for sharing or enjoying as a sweet snack. Whether you’re baking for the holidays or simply craving a comforting dessert, these Mexican Hot Chocolate Cookies will surely become a favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup softened butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup unsweetened cocoa powder
- 2.75 cups all-purpose flour
- 1.5 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp kosher salt
- 0.25 to 0.33 cup granulated sugar for rolling
- 1.5 tbsp cinnamon for rolling
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper.
- Cream the softened butter and sugar together until fluffy.
- Add eggs and vanilla; mix until well combined.
- In a separate bowl, combine cocoa powder, flour, cream of tartar, baking soda, baking powder, and salt.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Shape dough into rounds and roll in a mixture of sugar and cinnamon.
- Bake for 10-12 minutes, leaving centers soft.
- Cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg