Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

If you are ready to dive into a cookie experience that feels like a warm hug from Mexico, the Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe will be your new favorite treat. These luscious cookies combine the comforting, melty center of chocolate snickerdoodles with a spicy cinnamon twist that’s reminiscent of traditional Mexican hot chocolate. With a fudgy, soft inside and a perfectly crisp cinnamon-sugar exterior, each bite is a delightful play of textures and flavors that’s guaranteed to bring smiles and requests for seconds at any gathering.

Ingredients You’ll Need

Each ingredient in this recipe is simple and thoughtfully chosen to build layers of flavor, texture, and that irresistible cinnamon-chocolate aroma. From the creamy butter to the lightly spiced cinnamon sugar coating, these ingredients come together to create magic in your oven.

• 1 cup butter (softened, 2 sticks): Provides rich creaminess and tender crumb to the cookies.
• 1 & 1/2 cups granulated sugar: Sweetens while helping to create that fabulous cookie structure.
• 2 large eggs: Adds moisture and binds the dough together perfectly.
• 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
• 1/2 cup unsweetened cocoa powder: Gives these cookies their deep chocolate flavor and dark color.
• 2 & 3/4 cups all-purpose flour: The base that keeps everything sturdy yet soft.
• 1 & 1/2 teaspoons cream of tartar: Essential for that signature snickerdoodle tang and chewy texture.
• 1 teaspoon baking soda: Helps the cookies rise and develop perfect texture.
• 1/2 teaspoon baking powder: Adds an extra lift so the cookies aren’t too dense.
• 1/2 teaspoon kosher salt: Balances sweetness and intensifies the chocolate flavor.
• 1/4 to 1/3 cup granulated sugar (for rolling): Sweetens and crisps up the outer shell.
• 1 & 1/2 tablespoons cinnamon (for rolling): Brings that warm, spicy contrast that makes these cookies unforgettable.

How to Make Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper or silicone mats so these cookies don’t stick and bake evenly, ensuring clean removal and a flawless finish.

Step 2: Cream Butter and Sugar

In a large mixing bowl or stand mixer, beat the softened butter until creamy. Gradually add the granulated sugar and beat for a few minutes until the mixture is light, fluffy, and looks a little like soft clouds. Don’t forget to scrape the sides so everything blends evenly.

Step 3: Add Eggs and Vanilla

Break in two eggs and add the vanilla extract, mixing well to bind the mixture together and infuse it with that classic cookie aroma.

Step 4: Combine Cocoa and Flour

Next, pour in the cocoa powder and flour but hold off on mixing just yet. Make a well in the flour center which is the perfect place for the leavening agents and salt next.

Step 5: Add Leavening and Salt

Into the well, add cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these ingredients together so they mix evenly once combined with the wet ingredients. Feeling adventurous? A pinch of cayenne pepper here will add a subtle spicy kick that echoes Mexican hot chocolate.

Step 6: Mix Dough Until Just Combined

Turn your mixer to low and slowly incorporate the dry ingredients with the wet ones. Stop mixing as soon as everything is combined to keep the dough tender and prevent overworking gluten.

Step 7: Chill Optional

You can cover and refrigerate the dough anywhere from a few hours up to 48 hours if you want to prepare ahead. Chilling can help the flavors deepen and make the dough easier to handle, but it’s totally fine to bake these beauties right away too.

Step 8: Shape Your Cookies

Roll the dough into uniform balls about 2-3 tablespoons each. Uniformity is key here so they bake evenly and turn into perfect little chocolate discs.

Step 9: Coat in Cinnamon Sugar

Mix together the remaining sugar and cinnamon in a shallow bowl. Roll each dough ball until well coated, creating that signature sparkling, spicy crust.

Step 10: Arrange and Bake

Place your cinnamon-coated dough balls on the baking sheets spaced at least 2 inches apart to allow room for spreading. Bake at 350 degrees for 10-12 minutes until edges are set but the middle stays soft and shiny.

Step 11: Rest and Recoat

Let the cookies cool on the baking sheet for about 2 minutes. While still warm, quickly toss them back into the cinnamon sugar to coat them one last time. This step locks in that addictive cinnamon crunch on the outside.

Step 12: Cool and Enjoy

Transfer your cookies to a cooling rack so they can set perfectly, then grab a glass of cold milk and savor them warm and fudgy. Trust me, they are irresistible!

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

Garnishes

Add a light dusting of powdered sugar or a drizzle of melted chocolate for an elegant touch. Some grated orange zest on top can also add an exciting citrus brightness that complements the warm spices.

Side Dishes

Serve these cookies alongside a steaming mug of traditional Mexican hot chocolate or a simple cup of dark coffee. The rich beverage contrast elevates both flavors, creating a cozy combo perfect for chilly evenings.

Creative Ways to Present

Arrange these beauties on a rustic wooden platter with cinnamon sticks and star anise for a festive look. Alternatively, sandwich two cookies with a layer of spiced chocolate ganache to take them to the next level of indulgence.

Make Ahead and Storage

Storing Leftovers

Keep leftover Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) in an airtight container at room temperature for up to five days. They stay soft and flavorful, but be sure to place a slice of bread inside the container to maintain their moisture.

Freezing

You can freeze the baked cookies by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They freeze well for up to three months and thaw quickly at room temperature.

Reheating

Warm the cookies gently in a microwave for 10-15 seconds or in a low oven (300 degrees) for about 5 minutes. This brings back their soft, fudgy center and fresh-baked warmth without drying them out.

FAQs

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that’s suitable for baking. Be sure it contains xanthan gum or another binder to keep the dough texture similar.

What does the cream of tartar do in this recipe?

Cream of tartar is key to snickerdoodles, giving them their classic tangy flavor and chewy texture. It helps stabilize the cookie structure and reacts with baking soda to promote proper rise.

Can I add extra spices to enhance the Mexican hot chocolate flavor?

Absolutely! Try adding a pinch of cayenne, ground cinnamon, nutmeg, or even a splash of chili powder to the dough for additional warmth and complexity.

Is it necessary to coat the cookies twice in cinnamon sugar?

While not mandatory, rolling the cookies in cinnamon sugar right after baking helps the sugar stick to the warm surface, creating that signature crackly, sweet-spicy crust that makes these cookies stand out.

How do I ensure the cookies stay soft and fudgy inside?

Don’t overbake! Pull the cookies out once the edges are set but the center still looks soft and shiny. They will firm up as they cool but maintain a fudgy texture.

Final Thoughts

There is something truly comforting about these Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe that makes them impossible to resist. Whether it’s the cozy warmth of cinnamon and chocolate, the playful hint of spice, or the melt-in-your-mouth texture, these cookies are sure to become a beloved staple in your baking repertoire. So go ahead, treat yourself and your loved ones to a batch—you’ll be smiling with every delicious bite.

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