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Dec 18, 2018

Mexican Hot Chocolate Cookies

These Mexican hot chocolate cookies are deeply chocolaty, and spiced with cinnamon, cayenne pepper, and black pepper. 

Mexican Hot Chocolate Cookies #KarensKitchenStories

The edges of these Mexican chocolate cookies are coated in a mixture of cinnamon and sanding sugar to add some crunch and sparkle.

I used lots of Dutch-processed cocoa in these cookies. I love the deep color it adds, as well as the rich chocolate flavor. It's not always available in grocery stores, but there are many sources for buying it online. 

Mexican Hot Chocolate Cookies

After making this Mexican Hot Chocolate No Churn Ice Cream (which is amazing), I've been obsessed with the flavor combination of chocolate, cinnamon, and cayenne. 

If you'd like to make a plate of Mexican cookies, be sure also to include red, white, and green polvorones and orange biscochos

This month, the Creative Cookie Exchange members are offering cookies that last in a tin. I think these cookies are perfect for packing up and sending across country to friends and family. 

Check out what the rest of the cookie bakers came up with for cookies that will hold together while being shipped to friends and family:

Mexican Hot Chocolate Cookies with cinnamon sugar

 These cookies, with the sparking sugar and cinnamon coating on the edges, are seriously hard to resist. I love the combination of chocolate, cinnamon, and chiles. They are sooooo rich and chocolaty. Definitely give them a try.

Mexican Hot Chocolate Cookies with a cinnamon sugar coating

cookies, chocolate, Dutch chocolate
cookies, desserts
Yield: 48 cookies

Mexican Hot Chocolate Cookies


  • 1 1/3 cups (6 2/3 ounces) unbleached all purpose flour
  • 3/4 cup (2 1/4 ounces) Dutch-processed cocoa powder. I used Rodelle. 
  • 1 tablespoon cinnamon, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup sparkling sugar


  1. In a medium bowl, whisk together the flour, cocoa, 2 teaspoons of the cinnamon, salt, pepper, and cayenne. 
  2. In the bowl of a stand mixer, using the paddle attachment, beat the butter and granulated sugar on medium high until light and fluffy, approximately 3 minutes. Beat in the egg. Reduce the mixer speed to low and slowly mix in the flour mixture. 
  3. Divide the dough into two equal pieces and roll each into 6 inch logs. Wrap each log with plastic wrap and refrigerate for at least 2 hours. 
  4. When ready to bake, heat the oven to 375 degrees F and fill a plate with the sparkling sugar mixed with the remaining teaspoon of cinnamon. 
  5. Line two baking sheets with parchment paper. 
  6. Roll each log in the sugar cinnamon mixture to fully coat. Press the sugar/cinnamon mixture into the dough. 
  7. Cut each log into 24 equal sized pieces and place them on one of the baking sheets. Bake the cookies, one sheet at a time, for 10 to 12 minutes. Let cool on the pan for 5 minutes. Move the cookies to a wire rack.  
Recipe adapted from Cook's Country Magazine. Subscribe!

Would you like to comment?

  1. Aren't these just perfect! A mix of heat and spice with the cayenne and the cinnamon. I like how the cinnamon and sparkling sugar adorn the outer edges. So festive!

  2. Wow, you weren't kidding, Karen. That is a LOT of cocoa! I love the addition of the two peppers. Bet they add a lovely tingle!

  3. I am totally down with using tons of cocoa lol. And boy those are perfect circles--mine are always wobbly. These look delicious.

    1. Thanks Laura! I used split paper towel rolls to keep them round!

  4. Would make a spicy Christmas gift.


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