Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies could also be called Chocolate Snickerdoodles. They are a delightful treat that combines the rich flavor of chocolate with a warm hint of cinnamon. Perfect for any occasion, these cookies are soft and fudgy on the inside with slightly crisp edges. Roll them in cinnamon sugar for an irresistible finish!

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, you’ll have delicious cookies in no time.
• Unique Flavor Combination: The blend of chocolate and cinnamon offers a delightful twist on traditional cookies.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a cozy night in, these cookies fit right in.
• Versatile Serving Options: Serve them warm with milk or as a sweet addition to any dessert table.
• Great for Sharing: With about 20 cookies per batch, these treats are perfect for sharing with family and friends.

Tools and Preparation

Before you begin baking your Mexican Hot Chocolate Cookies, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Stand mixer or mixing bowl
• Baking sheets
• Parchment paper or silicone mats
• Measuring cups and spoons
• Shallow bowl (for rolling sugar)
• Wire rack

Importance of Each Tool

• Stand mixer or mixing bowl: A stand mixer makes it easy to cream the butter and sugar together thoroughly for a fluffy texture.
• Baking sheets: Using good quality baking sheets ensures even baking, preventing cookies from burning on the edges.
• Parchment paper or silicone mats: These prevent sticking, making clean-up easier and ensuring perfect cookie removal.

Ingredients

To prepare these delicious cookies, you’ll need the following ingredients:

For the Cookie Dough

• 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

For Rolling

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

How to Make Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.

Step 2: Cream Butter and Sugar

In a large bowl or using a stand mixer, beat the softened butter until creamy. Add in 1 and 1/2 cups of granulated sugar. Beat for about two minutes until the mixture is light and fluffy. Don’t forget to scrape down the sides and bottom of the bowl.

Step 3: Add Eggs and Vanilla

Add the two large eggs and vanilla extract into the creamed mixture. Mix well until fully combined.

Step 4: Combine Dry Ingredients

Add cocoa powder and flour on top but do not mix yet. Make a well in the center of the flour.

Step 5: Add Leavening Agents

Into the well, add cream of tartar, baking soda, baking powder, and salt. Use a small spoon to mix these dry ingredients together before they touch the wet mixture. If you want some heat in your cookies, add 1/4 teaspoon cayenne pepper at this stage!

Step 6: Mix Dough Together

Turn your mixer on low speed and slowly combine the dry ingredients with the wet ones. Mix only until just combined; be sure to scrape down the sides again so everything is incorporated.

Step 7: Chill Dough (Optional)

You can cover the dough with plastic wrap and refrigerate it for up to 48 hours if desired, but this step is optional. If you choose not to chill it, you can bake immediately.

Step 8: Shape Cookie Dough Balls

Shape your dough into uniform rounds about 2-3 tablespoons each.

Step 9: Prepare Cinnamon Sugar Mixture

In a shallow bowl, combine either 1/4 or 1/3 cup granulated sugar with 1 and 1/2 tablespoons of cinnamon based on preference. Roll each ball of dough in this mixture until fully coated.

Step 10: Bake Cookies

Place your sugared dough balls onto prepared cookie sheets at least two inches apart. Bake at 350 degrees F for about 10-12 minutes or until edges are set while keeping the centers soft.

Step 11: Cool Down

Let cookies rest on baking sheets for about two minutes before transferring them back into the bowl with cinnamon sugar using a spatula.

Step 12: Finish Coating

Sprinkle more cinnamon sugar over each cookie while they are still warm so it sticks properly.

Step 13: Transfer to Rack

Move cookies onto a wire rack to cool completely.

Step 14: Enjoy!

Indulge in these amazing Mexican Hot Chocolate Cookies while they’re still warm! They’re incredibly fudgy in the middle — perfect alongside a glass of milk!

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These delightful Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are perfect for a variety of occasions. Whether you’re hosting a gathering or simply indulging at home, here are some serving suggestions to enhance your experience.

With a Glass of Milk

• Pair these cookies with cold milk for a classic combination that complements the rich chocolate flavor.

As a Dessert Platter

• Arrange cookies on a dessert platter alongside fresh fruits and nuts for a colorful and inviting display.

With Whipped Cream

• Top warm cookies with a dollop of whipped cream to add creaminess and elevate the dessert experience.

Alongside Ice Cream

• Serve these cookies with a scoop of vanilla or chocolate ice cream for an indulgent treat that’s hard to resist.

With Coffee or Hot Chocolate

• Enjoy with a cup of coffee or hot chocolate for a cozy pairing that enhances the chocolate notes in the cookies.

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

To achieve the best results with your Mexican Hot Chocolate Cookies, keep these expert tips in mind. They will help you create cookies that are perfectly baked and deliciously fudgy.

• Use room temperature ingredients: Make sure your butter and eggs are at room temperature for better mixing and texture.
• Don’t overmix the dough: Mix just until combined to maintain the tender texture of the cookies.
• Chill the dough if possible: Refrigerating the dough before baking can enhance flavors and improve texture.
• Watch baking time closely: Each oven is different; check your cookies around the 10-minute mark to avoid overbaking.
• Roll in cinnamon sugar while hot: This ensures the sugar sticks well, giving you that delightful coating.
• Experiment with spices: Add cayenne pepper or other spices to customize the flavor profile to your liking.

Best Side Dishes for Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

While these cookies shine on their own, pairing them with complementary side dishes can make for an even more enjoyable experience. Here are some great options:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds freshness and balances the sweetness of the cookies.

2. Churros
   These crispy, cinnamon-sugar-coated treats bring an authentic Mexican flair that pairs wonderfully with chocolate flavors.

3. Chocolate Fondue
   Serve melted chocolate alongside marshmallows and fruit for dipping; it makes for an interactive dessert experience.

4. Spiced Nuts
   A bowl of spiced nuts provides crunch and contrasts nicely with the soft texture of the cookies.

5. Creamy Custard
   A smooth vanilla custard offers richness that pairs beautifully with the chocolaty goodness of the cookies.

6. Coconut Macaroons
   These chewy treats add another layer of flavor while maintaining a sweet profile that complements your hot chocolate cookies.

Common Mistakes to Avoid

Baking Mexican Hot Chocolate Cookies can be a joyful experience, but there are common pitfalls to avoid.

• Overmixing the Dough: Mixing the dough too much can lead to tough cookies. Mix until just combined for a soft texture.
• Skipping the Chilling Step: While optional, chilling the dough helps control spreading. If you have time, refrigerate for at least 30 minutes.
• Incorrect Oven Temperature: Baking at a temperature that’s too high or too low can affect your cookies’ texture. Always preheat the oven and use an oven thermometer if needed.
• Not Measuring Flour Accurately: Scooping flour directly from the bag can lead to too much flour in the mix. Spoon it into your measuring cup and level it off for precision.
• Using Cold Ingredients: Make sure your butter is softened and your eggs are at room temperature. Cold ingredients can result in uneven mixing and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will stay fresh for up to 1 week.

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Allow cookies to cool completely before freezing.
• Place them in a freezer-safe container or bag, separating layers with parchment paper.
• They can be frozen for up to 3 months.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat to 350°F and heat cookies for about 5-7 minutes until warm.
• Microwave: Heat one cookie at a time for about 10-15 seconds on medium power for softness.
• Stovetop: Place a cookie in a pan over low heat, covering it with a lid for about 30 seconds to warm through.

Frequently Asked Questions

Here are some common questions regarding Mexican Hot Chocolate Cookies.

How do I make my Mexican Hot Chocolate Cookies chewier?

To enhance chewiness, add an extra egg yolk or reduce the baking time slightly.

Can I substitute cocoa powder?

Yes! You can use Dutch-processed cocoa powder for a milder flavor or even carob powder as an alternative.

What makes these cookies different from regular chocolate cookies?

The addition of cinnamon gives these Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) their distinct flavor profile, reminiscent of traditional hot chocolate.

Can I use vegan butter in this recipe?

Absolutely! Vegan butter works well as a substitute, ensuring that you maintain that rich buttery taste without dairy.

Final Thoughts

These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are not only delicious but also versatile. You can customize them with spices like cayenne pepper for added warmth or experiment with different types of sugar. Enjoy them fresh out of the oven or store them for later—either way, they’re sure to please!