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Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) Recipe

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These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, combine the rich flavor of cocoa with the warm spices of cinnamon and a hint of cayenne pepper for a subtle kick. Soft and fudgy in the center with a lightly crisp edge, these cookies are coated in a cinnamon-sugar mixture for an irresistible finish. Perfect for those who love a twist on traditional snickerdoodles, they pair perfectly with a glass of milk.

Ingredients

Dry Ingredients

  • 2 3/4 cups all purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup butter, softened (2 sticks)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For Rolling

  • 1/4 to 1/3 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Optional

  • 1/4 teaspoon cayenne pepper (for a spicy kick)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter until creamy. Gradually add 1 1/2 cups of granulated sugar and continue to beat for a couple of minutes until the mixture is light and fluffy, scraping down the bowl as needed.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing well after each addition to combine fully.
  4. Prepare Dry Mixture: Without mixing, add the cocoa powder and all-purpose flour to the wet ingredients. Make a well in the flour mixture.
  5. Mix in Leavening Agents: Add the cream of tartar, baking soda, baking powder, and salt into the flour well. Optionally add cayenne pepper here if you desire some heat. Slowly blend these into the flour before combining with the wet ingredients.
  6. Combine Wet and Dry: Turn the mixer on low and slowly beat the flour and cocoa mixture into the wet ingredients just until combined. Avoid overmixing to keep cookies tender. Scrape sides and bottom of bowl to ensure even mixing.
  7. Chill (Optional): You can refrigerate the dough for up to 48 hours if you want; this step is optional. The cookies can be baked immediately with excellent results.
  8. Shape Dough: Scoop the dough into rounded balls using 2-3 tablespoons each to form uniform rounds.
  9. Prepare Cinnamon Sugar: In a shallow bowl, mix together 1/4 to 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon, adjusting sugar amount to taste.
  10. Roll Dough Balls: Roll each dough ball thoroughly in the cinnamon sugar mixture, coating all sides evenly.
  11. Arrange for Baking: Place rolled dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
  12. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until edges are set but the centers remain soft and shiny. Oven times may vary so watch carefully.
  13. Rest on Sheet: Allow cookies to rest on the baking sheets for about 2 minutes to firm up slightly.
  14. Recoat with Cinnamon Sugar: While cookies are still warm, carefully transfer them back into the bowl with cinnamon sugar using a spatula. Add more cinnamon sugar as needed.
  15. Coat Thoroughly: Use your fingers to gently sprinkle and press cinnamon sugar onto the top of each cookie so it sticks. This works best while cookies are warm.
  16. Cool on Rack: Transfer cookies to a wire rack to cool completely or serve warm for a fudgy texture.
  17. Enjoy: Serve fresh with a glass of milk or your favorite beverage. These cookies are best enjoyed warm when soft and fudgy inside.

Notes

  • Refrigerating the dough up to 48 hours can enhance flavor but is not required.
  • Adding cayenne pepper is optional and will provide a subtle warmth that pairs beautifully with the chocolate.
  • Adjust cinnamon sugar quantity for rolling according to personal taste preference.
  • Spacing cookies 2 inches apart is important for even baking and proper spreading.
  • Cookies will be soft in the center when done; avoid overbaking to retain fudginess.
  • Make sure to coat cookies again after baking to enhance flavor and texture.

Find it online: https://glowcooks.com/mexican-hot-chocolate-cookies-chocolate-snickerdoodles-recipe/