If you’re craving a dessert with a little spicy twist, these Mexican Hot Chocolate Cookies are about to become your new favorite. Imagine a rich, chocolatey cookie with a hint of cinnamon and just a touch of heat—yes, it’s as delicious as it sounds. Perfectly chewy with a little kick, these cookies are a fun twist on a classic treat, and trust me, you’ll want to make them for every occasion!
With almost 100 cookie recipes on my site, it’s hard to pick a favorite. However, these definitely make the top 3! Serve with a glass of Mexican Hot Chocolate for the ultimate experience.
Why You’ll Love This Recipe
- Soft and Chewy Cookie Recipe: The texture of this cookie is unbeatable. Soft, chewy, and simply a dreamy combination.
- Rich Chocolate Flavor: These almost taste like a brownie cookie. The chocolate is amazing and the perfect balance of sweet to spicy.
- Freezer Friendly: These freeze amazingly well. Freeze the dough OR baked cookies. Full instructions can be found in this post.
If you’re looking for a cookie that’s a little outside the box, these Mexican Chocolate Cookies are the perfect treat. They’re rich and chocolatey with just the right amount of spice—enough to give a warm kick without overpowering the sweetness. The blend of cocoa, cinnamon, and a hint of cayenne creates a balanced flavor that’s both comforting and unique. They’re like a cozy mug of hot chocolate in cookie form, but with a fun little twist.
These cookies are perfect for anyone who wants to mix up their usual dessert game. The spice is subtle, making it a great introduction for those who might be wary of heat in their sweets. Plus, they’re soft, chewy, and irresistibly good—trust me, you’ll want to bake them again and again. Give them a try and surprise your taste buds with a little sweet and spicy magic!
Like this recipe? You will love my Brownie Cookies, The Best Chocolate Chip Cookies, and Copycat Oreo Cookies!
Ingredients You’ll Need
Here’s a breakdown of the ingredients and a few tips to make sure your Mexican cocoa cookies turn out just right:
- Unsweetened chocolate: Adds rich, intense chocolate flavor. Be sure to melt it carefully, stirring frequently to avoid burning.
- Butter: Adds moisture and richness. Make sure it’s softened before mixing for the best results.
- Flour and cocoa powder: These give structure and an extra chocolatey boost. Always spoon and level your flour to avoid dense cookies.
- Baking soda, salt, cinnamon, and cayenne: The baking soda helps with rise, while the spices add that signature Mexican hot chocolate flavor—don’t be afraid of the cayenne, it adds just the right amount of warmth.
- Both brown sugar and granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar balances sweetness and gives the cookies a slight crisp edge.
- Vanilla: Enhances all the flavors—use pure vanilla extract for the best taste.
- Egg: Binds the ingredients together and adds richness. Use a room-temperature egg for smoother mixing.
- Mini chocolate chips: Adds melty pockets of chocolate in every bite—use mini chips to ensure even distribution throughout the cookies.
Mexican Hot Chocolate Cookies Recipe
The best way to eat these Mexican hot cocoa cookies? Heated in the microwave for just 10 seconds and dipped in milk. They MELT IN YOUR MOUTH. Close your eyes and imagine this with me… SO GOOD.
- Prep Your Pan: Preheat the oven to 325 degrees. Line baking trays with either parchment or silicone baking mats.
- Make the Dough: Start the dough by melting the butter and chocolate together in the microwave. Let that cool slightly while you measure the dry ingredients into a large measuring cup. Mix both of the sugars with the melted chocolate mixture until combined and fluffy, about 2 minutes with an electric mixer. Scrape the sides of the bowl and add the vanilla, egg and dry ingredients. Fold in the chocolate chips.
- Scoop the Dough: Scoop 2 tablespoons of dough onto the prepared baking trays, leaving 2 inches between each. You can roll them for a more even look.
- Bake: Bake 12-14 minutes, or until the edges start to curl up.
Storage and Freezing Instructions
These Mexican Hot Chocolate Cookies are perfect for making ahead or saving for later! Here’s how to store them properly:
- Room Temperature Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and flavorful!
- Freezer Instructions: To freeze baked cookies, allow them to cool completely. Place them in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. Cookies can be frozen for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.
- Freezing Dough: If you’d rather freeze the dough, scoop it into balls, place them on a baking sheet, and freeze for 1 hour. Then, store them in a freezer-safe container or bag for up to 3 months. When baking from frozen, simply add a couple of extra minutes to the bake time.
Expert Tips:
- Be sure to use softened butter, but not melted. You want the butter to be soft to the touch but still a little bit firm. I remove the butter from the refrigerator about 30 minutes before starting.
- Line your pans with parchment paper or a silicone baking mat. This helps keep your cookies from sticking to the bottom of the pan.
- Use a scoop for even cookie sizing. I really love this one. I use it for all of my cookie recipes.
- Always chill your cookie dough for soft and chewy cookies. Unless you really love flat more crisp cookies, that is. See notes above for more information on chilling dough.
- Scoop your cookie dough BEFORE you chill. After you chill the dough it becomes a little difficult to scoop out. By scooping before you chill, you are saving a lot of effort!
Helpful FAQs
Mexican hot chocolate is a traditional drink that combines rich chocolate with spices like cinnamon and a hint of cayenne pepper. In these cookies, the same flavors create a balance of sweet and spicy!
The cayenne adds a very subtle heat that enhances the rich chocolate flavor without being too spicy. You can adjust or omit it based on your preference.
The edges should be firm, and the centers may still look a little soft. They will continue to firm up as they cool. If you over bake them, the cookies can become too hard.
Yes! If you’re not a fan of spice, feel free to leave out the cayenne or reduce the amount. The cinnamon adds a warm flavor but can also be reduced or skipped.
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Spicy Chocolate Cookies
Ingredients
- 2 oz unsweetened chocolate
- 1/4 cup salted butter
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1½ teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- large pinch cayenne
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 325 degrees. Line two baking tray with parchment or silicone mats. Set aside.
- In a microwave safe bowl melt the butter with the chocolate for 40 seconds, stirring halfway through. Allow to cool while you prepare the next step.
- In a large measuring cup combine the flour, cocoa powder, cinnamon, baking soda, salt, and cayenne. Whisk together with a fork and set aside.
- Combine both of the sugars with the melted chocolate mixture in the bowl of your electric mixer. Beat until fluffy, scraping the sides of the bowl once. Add the vanilla extract and egg until incorporated followed by the dry ingredients. Fold in the chocolate chips.
- Spoon 1-2 tablespoons of dough onto your prepared cookie sheets, leaving 2 inches between each. Bake 12-14 minutes or until the edges are firm.
Notes
How to freeze cookie dough:
Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.- Scoop and shape your cookie dough into rounds.
- Place close together on a parchment lined baking tray.
- Freeze for 1 hour.
- Remove and store in a freezer safe bag or air tight container. Be sure to label and date.
Nutrition
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Comments & Reviews
Sue says
I love these cookies! Just enough kick to make them different. I tried flattening them before baking..looked terrible! Haha! I got 15 cookies using my Pampered Chef scoop that is equivalent to 2 TBS.
Jesseca says
Those scoops are my favorite! Glad you love these cookies. The sweet and spicy combination is one of my all-time faves.
Kim @ 2justByou says
The cayenne pepper gives just the kick that the chocolate cookies might need! Bet these taste amazing. They definitely look it.
Jesseca says
You’ll have to try them. They are amazing!
Marilyn says
I’ve used cayenne in my hot cocoa recipe and it’s wonderful. I bet your cookies are out of this world!
Jesseca says
I have a spicy cocoa recipe as well. Nothing like warming your belly with a spicy hot chocolate!
Bethany says
I have never tried anything chocolate that was also spicy. I don’t know if I would like it, but I’d be willing to try it. 🙂
Jesseca says
It’s not too spicy. Just a hint that really compliments the chocolate.