Mexican Hot Chocolate Cookies are soft, warm, and perfectly flavored with cinnamon and spice. These delicious chocolate cookies taste amazing and are so simple to make!
Here are a few more cookie recipe we think you’re going to love – Easy Cake Mix Cookies, Caramel Chocolate Chip Cookies, and Shortbread Christmas Cookies.
Mexican Hot Chocolate Cookies
One of our favorite ways to dress up our hot cocoa is to add some cinnamon to the milk and make it a Mexican Hot Chocolate – have you tried this before?
Nothing beats curling up with a warm mug of hot cocoa in the winter, but that extra kick of cinnamon is just the best!
And since I can’t resist a good chocolate chip cookie either, I thought it only appropriate to create a chocolate cookie with the same delicious flavors… and thus was born my family’s favorite Mexican Hot Chocolate Chip Cookie.
Here’s how to make them –
How to Make Mexican Hot Chocolate Cookies
INGREDIENTS –
- BASE – butter, brown sugar, and white sugar
- WET – cream cheese, egg, and vanilla extract
- DRY – all-purpose flour, cocoa powder, cornstarch, baking soda, cinnamon, salt, and cayenne pepper
- CHIPS – chocolate chips and cinnamon chips
BAKING OPTIONS –
There are several different ways you can bake your cookies.
- Bake them right away (cookies will be spread more, making them flatter)
- Chill the dough first (cookies will hold their shape better, making them thicker and fluffier)
- Chill the dough first and press extra chocolate chips into the dough balls (will spread more, create wider lines)
- Chill the dough first, bake, then press extra chocolate chips into the cookies as soon as they come out of the oven (thicker, fluffier, really pretty).
They’ll look great no matter how you bake them, but if you’re particular about cookie appearance, now you have options!
DIRECTIONS –
I used the bowl of a stand mixer with the paddle attachment for these, but you can definitely use a hand mixer, too!
- Mix the butter and sugars in a bowl until fluffy.
- Add the cream cheese and beat until incorporated.
- Add the egg and beat until incorporated.
- Add the vanilla and combine.
- In a separate bowl, combine the flour, cocoa powder, cornstarch, baking soda, cinnamon, salt and cayenne pepper.
- Mix the dry ingredients into the wet ingredients until fully incorporated.
- Carefully stir in the chocolate and cinnamon chips.
- Using a medium cookie scoop, form dough balls that are approximately 2 Tbsp. Roll between your hands to smooth them.
- Bake on baking sheets lined with parchment paper for 10-12 minutes at 350 degrees, or until set. Do not overbake.
Options:
- Refrigerate the cookie dough balls for 2 hours or longer (I usually refrigerate them overnight). The cookies will hold their form better if they are baked cold.
- Reserve a handful of chocolate chips to press into the cookies immediately after they come out of the oven. They look prettier if you press them after baking than before. This is totally optional and really just depends on the look you want.
Notes:
- To quickly get a cold egg to room temperature, microwave a cup of water for 30-45 seconds. Place the egg in the water for 5 minutes.
Deliciously soft, chewy, and chocolately! YUM!!
More Easy Cookie Recipes –
- 3 Ingredient Cake Mix Cookies
- Jello Cookies
- Easy Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Devil’s Food Cake Mix Cookies
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Mexican Hot Chocolate Cookies
Ingredients
- 1/2 c butter, softened (1 stick)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 oz cream cheese
- 1 egg, large (room temperature)
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp cayenne pepper, or more if you like it spicy!
- 1 cup chocolate chips
- 1/2 cup cinnamon chips
Instructions
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars until fluffy. Add the cream cheese and beat until incorporated.
- Add the egg and beat until incorporated.
- Add the vanilla and combine.
- In a separate bowl, combine the flour, cocoa powder, cornstarch, baking soda, cinnamon, salt and cayenne pepper.
- Mix the dry ingredients into the wet ingredients until fully incorporated.
- Stir in the chocolate and cinnamon chips.
- Using a medium cookie scoop, form dough balls that are approximately 2 Tbsp. Roll between your hands to smooth them. Bake for 10-12 minutes, or until set. Do not overbake.
- Press more chocolate + cinnamon chips into cookies as soon as they come out of the oven. (Optional)
Nutrition
Other Notes
ABOUT THE AUTHOR – Becky is the cook/photographer/writer/eater behind the blog Bite of Delight. Becky was a food contributor on Somewhat Simple in 2017.
