These Mexican Hot Chocolate Cookies are a delightful twist on classic chocolate cookies, infused with warm cinnamon and a hint of chili powder for a subtle kick. Perfect for holiday gatherings or a cozy weeknight treat, these cookies are thick, chewy, and loaded with chocolate chips. Top them with flaky sea salt or mini marshmallows for an extra special touch!
Mix the dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, chili powder, cinnamon, and salt.
Cream the butter and sugars: In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in the egg, vanilla extract, and milk until well combined.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until a thick, sticky dough forms.
Fold in chocolate chips: Gently stir in the chocolate chips.
Chill the dough: Cover the dough and refrigerate for at least 1 hour (this helps the flavors meld and prevents spreading).
Bake: Preheat your oven to 350°F. Scoop tablespoon-sized portions of dough onto a lined baking sheet, leaving space between each cookie. Bake for 10-12 minutes until the edges are set but the centers are still soft.
Finish with flair: Sprinkle with flaky sea salt or press mini marshmallows on top before baking for an extra touch.
Notes
Storage: Keep in an airtight container at room temperature for up to 1 week.
Freezing: Freeze cookie dough balls for up to 3 months and bake directly from frozen.
Keywords: Mexican hot chocolate cookies, spicy chocolate cookies, holiday cookies, easy dessert recipes, fudgy cookies