These Mexican Hot Chocolate Cookies are like chocolate snickerdoodles: moist and tender with slightly crisp edges and a crackly top, rolled in cinnamon sugar for the perfect chocolate-cinnamon combination.
Table of Contents
- You will love this Mexican Hot Chocolate Cookie Recipe
- Mexican Hot Chocolate Cookies Recipe Ingredients
- How to make Mexican Hot Chocolate Snickerdoodles
- How to store Mexican Chocolate Cookies
- More cookies you are sure to love!
- Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe
I recently bought a dresser from someone on Craigslist. My children share a dresser and, when the drawers are full, they’re hard to close. I hadn’t replaced it earlier because I tend to avoid spending money and because, frankly, the laundry is rarely all done at once.
We showed up at the seller’s porch with all three kids. He was an elderly man who was hard of hearing and seemed to flip furniture as a hobby or side business—his porch was lined with freshly painted dressers. As we loaded ours into the van he asked if our kids liked toys. He then pointed to a dresser top full of toys and three very old porcelain dolls. The dolls were chipped and smelled like the man smoked, but Charlotte immediately wanted one. After some reluctance on my part, he insisted they were free and let her choose one. Now, a day later, Charlotte has cleaned and dressed the doll and loves it.
That small story aside, back to cookies: these Mexican Hot Chocolate Cookies capture the cozy spice of Mexican hot chocolate—cocoa plus cinnamon—baked into a classic snickerdoodle-style cookie. The recipe uses cream of tartar for the characteristic tang and to help create a crackly top. The chocolate and cinnamon make a comforting, well-balanced pairing.
You will love this Mexican Hot Chocolate Cookie Recipe
Mexican hot chocolate typically includes cinnamon, and sometimes chili, added to cocoa. These cookies concentrate that flavor profile in a fudgy chocolate cookie rolled in cinnamon sugar. Because the dough includes cream of tartar—like a traditional snickerdoodle—you get that subtle tang and a satisfyingly crackled surface that pairs beautifully with cinnamon.
Mexican Hot Chocolate Cookies Recipe Ingredients
Basic pantry ingredients make these cookies easy to assemble. Here’s an overview of what you’ll need; see the recipe card below for exact amounts.
- Butter
- White sugar
- Eggs
- Vanilla
- Cocoa powder
- All-purpose flour
- Cream of tartar
- Baking soda
- Baking powder
- Kosher salt
- Cinnamon
How to make Mexican Hot Chocolate Snickerdoodles
These cookies are straightforward: cream butter and sugar, add eggs and vanilla, then fold in cocoa and flour. The trick is rolling the dough in cinnamon sugar before baking and coating again while the cookies are still warm so the sugar adheres and creates a crunchy, cinnamon-kissed exterior.
The cookies bake up fudgy in the center and have soft interiors with slightly crisp edges. Because the recipe uses all butter, the flavor is rich. There’s no mandatory chilling step, so you can shape and bake the cookies right away, though the dough may be refrigerated for up to 48 hours if you prefer.
The final touch is sprinkling more cinnamon sugar on top while the cookies are still hot so it sticks, delivering that satisfying sugar crunch with every bite.
How to store Mexican Chocolate Cookies
Store the cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze them in a sealed bag or container for up to 2–3 months. Reheat briefly if you want them warm and gooey again.
These cookies are perfect for family gatherings or a cozy cookie night. They’re especially nice served warm with a glass of milk.
More cookies you are sure to love!
Try other cinnamon- or chocolate-forward cookies for variety. These Mexican Hot Chocolate Cookies pair well with snickerdoodles, double chocolate cookies, or cinnamon-scented sugar cookies for a mixed cookie platter.
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Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
Ingredients
- 1 cup butter, softened (2 sticks)
- 1 & 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 & 3/4 cups all purpose flour, spooned and leveled
- 1 & 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 to 1/3 cup granulated sugar, for rolling
- 1 & 1/2 tablespoons cinnamon, for rolling
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat butter until creamy. Add 1 1/2 cups granulated sugar and beat until light and fluffy, scraping the bowl as needed.
- Add the eggs and vanilla, mixing until combined.
- Add the cocoa powder and flour, but don’t mix them into the wet ingredients yet. Make a well in the flour.
- Add the cream of tartar, baking soda, baking powder, and salt into the well and stir briefly to combine. If you like a little heat, add 1/4 teaspoon cayenne pepper here.
- Turn the mixer to low and slowly incorporate the dry ingredients until just combined. Scrape the sides and bottom of the bowl so everything is evenly mixed.
- Optional: cover and refrigerate the dough up to 48 hours. You can also bake immediately.
- Portion the dough into 2–3 tablespoon rounds ensuring they are uniform in size.
- In a shallow bowl, mix 1/4–1/3 cup sugar with 1 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon sugar to coat.
- Place cookies at least 2 inches apart on prepared sheets and bake 10–12 minutes, until edges are set and centers remain slightly shiny and soft.
- Let the cookies rest on the baking sheet for about 2 minutes.
- While still warm, return each cookie to the cinnamon sugar and press more sugar on top so it adheres. Add more cinnamon sugar if needed.
- Transfer cookies to a wire rack to cool.
- Serve warm for the best fudgy texture, or let cool and store.