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Mexican Hot Chocolate Cookies

Mexican Chocolate Chip Cookie

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!
5 from 3 votes
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Mexican
Servings 16
Calories 187 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • cup unsweetened cocoa powder
  • 1 tsp baking soda
  • tsp chili powder adjust to taste
  • 1 tsp ground cinnamon
  • tsp salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • ¾ cup milk chocolate chips
  • Optional: mini marshmallows flaky sea salt

Instructions
 

  • 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.
    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.
    Bake: Preheat your oven to 350°F. Scoop tablespoon-sized portions of dough onto a lined baking sheet
  • Finish with flair: Sprinkle with flaky sea salt or press mini marshmallows on top before baking for an extra touch.
    Finish with flair

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
Keyword Chewy chocolate cookies, chocolate chip cookie, Cinnamon chocolate cookies, Fudgy chocolate cookies