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Mexican Hot Chocolate Cookies

If you are looking for a yummy chocolate fix this cookie might be for you. If you like a tiny bit of heat with your chocolate, this is definitely the cookie for you! It doesn’t have a lot of heat just a touch at the end – but if you like the heat you can always spice it up a little more. It’s a fun way to change up a chocolate drop cookie. Enjoy.

Makes 32 cookies


1-cup miniature semisweet chocolate chips (6 ounces)

1-cup all-purpose flour

½ tsp. ground cinnamon

2 TBSP unsweetened cocoa powder

¼ tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

Pinch black pepper

Pinch cayenne pepper

1-cup sugar

6 TBSP unsalted butter

1 egg

1 tsp. vanilla

Confectioners sugar, for dusting*


Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.

Place chocolate in a glass bowl and microwave on HIGH for 1 minute or until melted, stirring until smooth. Cool to room temperature.

In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, black pepper and cayenne.

In the bowl of a stand mixer, combine the sugar and softened butter, and beat until well blended. Add the egg, and beat well. Add cooled chocolate and vanilla, and beat until blended. Add the flour mixture, and beat until just blended.

Drop dough by tablespoons 2 inches apart on the baking sheets. Bake for 10 minutes, until tops become crackly. Remove from the oven, and let the cookies cool on the pans for 2 minutes or until set. Let cool completely on a wire rack. Dust with powdered sugar.

*Instead of using powdered sugar I used some chocolate ganache I had in my fridge to dollop on top of the cookies.


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