If you love the spicy warmth and rich flavors of traditional Mexican hot chocolate, you are going to fall head over heels for these Mexican Hot Chocolate Cookies. They capture that incredible combination of deep cocoa, cinnamon, and a hint of heat, all tucked inside a soft, fudgy cookie with a crisp cinnamon-sugar exterior. These cookies are the perfect sweet treat for cozy afternoons, holidays, or anytime you want to add a little fiesta to your cookie jar. The way the cinnamon sugar sticks to the warm dough right out of the oven just makes each bite irresistibly flavorful.

Mexican Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mexican Hot Chocolate Cookies lies in a handful of simple yet essential ingredients. Each one brings something special to the table—from that rich, cocoa base to the spicy warmth of cinnamon and the perfect balance of leavening agents that create just the right texture.

1 cup butter (softened, 2 sticks): Adds creaminess and richness, creating that melt-in-your-mouth feel.

1 & 1/2 cups granulated sugar: Sweetness that balances the cocoa and spices perfectly.
2 large eggs: Helps bind the dough and adds moisture for soft, tender cookies.

1 teaspoon vanilla extract: Enhances all the flavors with a warm, sweet aroma.
1/2 cup unsweetened cocoa powder: The heart of the chocolate flavor, lending intensity and depth.

2 & 3/4 cups all purpose flour (spooned and leveled): Provides structure so the cookies hold their shape.
1 & 1/2 teaspoons cream of tartar: Adds a slight tang and helps maintain softness.
1 teaspoon baking soda: Works with the cream of tartar to create the perfect rise and chew.

1/2 teaspoon baking powder: Gives a little extra lift and lightness.
1/2 teaspoon kosher salt: Balances sweetness and brings out all the flavors.
1/4 to 1/3 cup granulated sugar (for rolling): Creates a crispy, crunchy cinnamon sugar crust on the outside.

1 & 1/2 tablespoons cinnamon (for rolling): Delivers the signature warm spice that makes these cookies truly special.

How to Make Mexican Hot Chocolate Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350 degrees Fahrenheit. Line a couple of baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking, so your cookies come out perfectly every time.

Step 2: Cream Butter and Sugar

In a large bowl or stand mixer, beat the softened butter until it’s creamy and smooth. Then add the 1 and 1/2 cups of granulated sugar and beat for a couple of minutes until the mixture is light and fluffy. This step is crucial for incorporating air, which gives your cookies a tender crumb and beautiful texture. Don’t forget to scrape down the sides of the bowl to mix everything evenly.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time along with the vanilla extract. Mix well until everything is fully incorporated. These ingredients add richness and moisture, ensuring your Mexican Hot Chocolate Cookies stay soft and fudgy in the middle with just enough structure.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the unsweetened cocoa powder and all purpose flour. Then make a well in the center of the flour. Into that well, add the cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these leavening agents together before slowly incorporating them into your wet ingredients. This blending technique helps the rising agents activate evenly for perfectly soft cookies.

Step 5: Mix Dry into Wet Gently

With your mixer on low speed, gradually add the dry ingredients to the wet butter mixture. Mix just until combined, being careful not to overmix. Overmixing can lead to tougher cookies, and we definitely want those Mexican Hot Chocolate Cookies to remain soft and tender. Give the bowl a final scrape to make sure all the flour is blended in.

Step 6: Chill the Dough (Optional)

You can choose to refrigerate the dough for up to 48 hours to develop deeper flavors and firmer dough that is easier to handle. However, if you’re eager to bake right away, your cookies will still turn out fabulous even without chilling.

Step 7: Shape and Roll in Cinnamon Sugar

Using a cookie scoop or spoon, form rounds about 2 to 3 tablespoons each of dough, aiming for uniform size to ensure even baking. In a shallow bowl, combine the remaining granulated sugar with the cinnamon. Roll each dough ball in this fragrant cinnamon sugar mixture until fully coated. This step is what really brings out that classic Mexican Hot Chocolate Cookies signature look and flavor.

Step 8: Bake to Perfection

Place the sugared dough balls on the prepared cookie sheets, spacing them at least 2 inches apart. Bake at 350 degrees Fahrenheit for approximately 10 to 12 minutes. You want to see set edges with a soft, shiny center—a telltale sign they are just right. Oven temperatures vary, so keep a watchful eye near the end of baking.

Step 9: Add a Final Cinnamon Sugar Touch

After removing the cookies from the oven, let them rest on the baking sheet for about 2 minutes to firm up. Then, while still hot, press the cookies back into the cinnamon sugar mixture for an extra layer of sweet-spicy crunch. This last step seals in the cinnamon flavor and adds a delightful texture contrast.

Step 10: Cool and Enjoy!

Transfer the cookies to a wire rack to cool completely, or if you can’t resist, dive in while still warm. These Mexican Hot Chocolate Cookies are heavenly when eaten fresh from the oven, with a fudgy middle that pairs beautifully with a cold glass of milk or a hot mug of coffee.

How to Serve Mexican Hot Chocolate Cookies

Garnishes

While these cookies shine on their own, you can elevate their presentation with a sprinkle of powdered sugar or an extra dusting of cinnamon right before serving. For an indulgent twist, drizzle some melted dark chocolate or a light dusting of chili powder to amplify the spicy notes. A dollop of whipped cream on the side can also add a lovely creaminess to each bite.

Side Dishes

Mexican Hot Chocolate Cookies pair beautifully with warm drinks like hot cocoa or a spiced latte for a cozy treat. If you’re serving them as part of a brunch or dessert spread, add fresh fruit like sliced oranges or berries, which cut through the richness and add a bright, refreshing note. A scoop of vanilla ice cream can also turn this cookie into a fabulous dessert sandwich.

Creative Ways to Present

For parties, stack these cookies on a festive platter and scatter edible flowers, cinnamon sticks, or star anise around them for a striking look. Assemble a hot chocolate bar with these cookies as the perfect dunking companion. Or, put a cookie atop a latte and watch the spice-infused chocolate melt into your drink for a fun, interactive treat your guests will love.

Make Ahead and Storage

Storing Leftovers

Store your Mexican Hot Chocolate Cookies in an airtight container at room temperature, ideally on a single layer or separated by parchment paper, to keep them from sticking together. They will stay fresh and soft for up to 5 days, preserving that fudge-like texture we adore.

Freezing

The cookie dough can be frozen before baking. Shape the dough into balls, place them on a baking sheet to freeze until firm, then transfer to a freezer-safe bag or container. When ready, bake straight from frozen, adding a couple extra minutes to baking time. Baked cookies can also be frozen in an airtight container for up to 3 months and thawed at room temperature.

Reheating

To enjoy leftover cookies warm, pop them in the microwave for 10-15 seconds or gently reheat in a low oven (300°F) for about 5 minutes. This helps revive their soft, gooey center and intensifies the cinnamon sugar crisp that makes Mexican Hot Chocolate Cookies so addictive.

FAQs

Can I add chili powder to these cookies?

Absolutely! Adding about 1/4 teaspoon of chili powder or cayenne pepper into the dough is a fantastic way to bring a subtle kick that complements the chocolate and cinnamon beautifully, just like traditional Mexican hot chocolate.

What makes these cookies different from regular chocolate cookies?

Mexican Hot Chocolate Cookies stand out because of the combination of cinnamon and a hint of spice, which reflect the flavors of classic Mexican hot chocolate. The cinnamon sugar crust adds a wonderful texture contrast that you won’t find in typical chocolate cookies.

Can I use Dutch-processed cocoa powder instead of natural cocoa?

Yes, but note that Dutch-processed cocoa is less acidic, which can affect how the baking soda reacts. You might need to adjust the leavening slightly or add a pinch of baking powder to compensate for the difference.

How thick should I make the cookie dough balls?

Aim for about 2 to 3 tablespoons per ball, sized fairly evenly. This size ensures the cookies bake through without becoming too thin or overly cakey, maintaining that perfect fudgy texture inside.

Are these cookies gluten-free?

As written, these cookies use all-purpose flour, which contains gluten. However, you could try substituting a gluten-free flour blend, but results may vary in texture, so some experimentation might be needed.

Final Thoughts

Trust me; you absolutely want to make these Mexican Hot Chocolate Cookies as soon as possible. They’re cozy, spicy, and chocolaty all at once—everything you want in a cookie that feels like a warm hug in dessert form. Once you taste their fudgy centers and cinnamon-sugar crust, you’ll understand why these become an instant favorite. So grab your mixing bowl and get ready to infuse your baking with a little bit of Mexican magic!

Mexican Hot Chocolate Cookies Recipe

★★★★★

4.9 from 7 reviews

Author: Mariam
Total Time: 25 minutes (excluding optional refrigeration time)

Yield: Approximately 36 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Mexican Hot Chocolate Cookies are rich, fudgy, and perfectly spiced with cinnamon, cocoa, and a hint of warmth from optional cayenne pepper, capturing the flavors of traditional Mexican hot chocolate in a deliciously soft cookie.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper or silicone mats to prevent sticking.
Cream Butter and Sugar: In a large bowl or using a stand mixer, beat the softened butter until creamy. Add 1 1/2 cups of granulated sugar and beat for a couple of minutes until the mixture is light and fluffy, scraping down the sides and bottom of the bowl to ensure even mixing.

Add Eggs and Vanilla: Mix in the two large eggs and 1 teaspoon of vanilla extract thoroughly until well combined.
Prepare Dry Ingredients: Add the cocoa powder and all-purpose flour to the bowl but do not mix yet. Create a well in the flour mixture.
Mix Leavening Agents: Into the well, add the cream of tartar, baking soda, baking powder, salt, and if desired, 1/4 teaspoon cayenne pepper for heat. Blend these into the flour with a small spoon before incorporating with the wet ingredients.

Combine Wet and Dry Ingredients: Turn the mixer to low speed and slowly beat in the flour and cocoa mixture until just combined. Be sure to scrape the sides and bottom to incorporate all ingredients without overmixing.
Optional Refrigeration: You can cover and refrigerate the dough for up to 48 hours to develop flavors and make rolling easier, but baking immediately is perfectly fine.
Shape the Dough: Using a cookie scoop or spoon, portion the dough into uniform rounds of about 2-3 tablespoons each.

Prepare Cinnamon Sugar: In a shallow bowl, combine 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Adjust sugar quantity to preference for rolling.
Roll Dough Balls: Roll each dough ball in the cinnamon sugar mixture until well coated.
Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets spaced at least 2 inches apart to allow spreading during baking.

Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are soft and still shiny. Oven times may vary, so watch carefully.
Rest Cookies: Let cookies rest on the baking sheet for about 2 minutes to firm up slightly.
Re-coat with Cinnamon Sugar: While cookies are still warm, use a spatula to transfer them back into the cinnamon sugar bowl. Sprinkle additional cinnamon sugar on top using your fingers to ensure even coating so it sticks well.

Cool on Rack: Transfer the cookies to a wire rack to cool completely or to your preferred temperature for eating.
Serve and Enjoy: Best enjoyed warm when the insides are fudgy. These cookies pair wonderfully with a cold glass of milk.

Notes

Optional cayenne pepper adds a gentle heat reminiscent of traditional Mexican hot chocolate.

Refrigerating dough enhances flavor and makes the dough easier to shape, but is not required.
Use parchment paper or silicone mats to prevent sticking and achieve even baking.
Cinnamon sugar coating is crucial for authentic flavor and texture.

Store cookies in an airtight container at room temperature for up to 5 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and adjust leavening as needed.

Prep Time: 15 minutes

Cook Time: 10-12 minutes
Category: Dessert, Cookie
Method: Baking

Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cookie
Calories: 180

Sugar: 15g
Sodium: 90mg
Fat: 9g

Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g

Carbohydrates: 24g
Fiber: 2g
Protein: 2g

Cholesterol: 30mg

Keywords: Mexican hot chocolate cookies, mocha cinnamon cookies, spicy chocolate cookies, cinnamon sugar cookies, fudgy chocolate cookies