Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are a delightful treat that combines rich chocolate flavor with a hint of cinnamon. Perfect for any occasion, these cookies feature a moist and tender texture with slightly crisp edges, making them irresistible straight from the oven. Whether for a cozy night in or a festive gathering, their unique combination of flavors is sure to impress everyone.

Why You’ll Love This Recipe

• Rich Chocolate Flavor: The unsweetened cocoa powder gives these cookies an intense chocolate taste that chocolate lovers will adore.
• Cinnamon Sugar Coating: Rolled in cinnamon sugar, each bite offers a warm and comforting spice that beautifully complements the chocolate.
• Quick and Easy: With just 20 minutes of total time needed, you can whip up these cookies quickly for unexpected guests or last-minute cravings.
• Versatile Serving Options: Enjoy them fresh out of the oven or store them for later; they pair wonderfully with milk or coffee.
• Customizable Heat: Add cayenne pepper to incorporate a subtle kick, allowing you to tailor the recipe to your taste.

Tools and Preparation

Gathering the right tools will make your baking experience smoother and more enjoyable. Here are some essential items you’ll need:

Essential Tools and Equipment

• Stand mixer or mixing bowl
• Baking sheets
• Parchment paper or silicone mats
• Measuring cups and spoons
• Wire rack

Importance of Each Tool

• Stand mixer or mixing bowl: A stand mixer makes beating butter and sugar easier and ensures everything is well combined for fluffy cookies.
• Baking sheets: Using quality baking sheets allows for even heat distribution, leading to perfectly baked cookies without burnt bottoms.
• Parchment paper or silicone mats: These prevent sticking and make cleanup much easier after baking.

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Ingredients

These Mexican Hot Chocolate Cookies could also be called Chocolate Snickerdoodles. A moist and tender chocolate cookie, with slightly crisp edges and a perfectly crackly top, rolled in cinnamon sugar for the perfect chocolate-cinnamon combo!

For the Cookies

• 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 (for rolling)
• 1 & 1/2 tablespoons cinnamon (for rolling)

How to Make Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Step 1: Preheat the Oven

Preheat your oven to 350 degrees F. While it heats, line your baking sheets with parchment paper or silicone mats to prepare for baking.

Step 2: Cream Butter and Sugar

In a large bowl or stand mixer, beat the softened butter until creamy. Then add in the granulated sugar (1 & 1/2 cups). Beat together for a couple of minutes until light and fluffy. Remember to scrape down the sides of the bowl.

Step 3: Add Eggs and Vanilla

Add the two large eggs along with the teaspoon of vanilla extract. Mix well until fully incorporated.

Step 4: Prepare Dry Ingredients

Add the cocoa powder and flour into the bowl but do not mix yet. Create a well in the center of the flour mixture.

Step 5: Combine Remaining Dry Ingredients

Into the well you made in the flour mixture, add cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these ingredients into the flour before mixing them with wet ingredients. If you enjoy a bit of spice in your cookies, add up to 1/4 teaspoon cayenne pepper at this stage!

Step 6: Mix Dough

Turn on your mixer at low speed and slowly incorporate the flour mixture into the wet ingredients. Mix only until combined; avoid overmixing by scraping down any bits stuck on sides.

Step 7: Chill Dough (Optional)

If desired, cover your dough tightly and refrigerate it for up to 48 hours. This step is optional; you can bake them immediately if you’re short on time.

Step 8: Shape Cookie Dough

Shape dough into uniform rounds about 2-3 tablespoons each. This consistency helps ensure even baking.

Step 9: Prepare Cinnamon Sugar Coating

In a shallow bowl, combine either 1/4 or up to 1/3 cup granulated sugar with 1 & 1/2 tablespoons cinnamon based on your sweetness preference. Roll each cookie ball in this mixture until fully coated.

Step 10: Bake Cookies

Place sugared dough balls on prepared cookie sheets at least two inches apart. Bake at 350 degrees F for about 10-12 minutes until edges are set but centers remain soft and shiny.

Step 11: Cool Slightly

Let cookies rest on baking sheet for about two minutes after removing from oven.

Step 12: Coat Again in Cinnamon Sugar

Using a spatula, transfer each cookie back into your cinnamon-sugar mixture while they’re still warm. Adjust coating as necessary before sprinkling more sugar on top if desired.

Step 13: Transfer to Wire Rack

Carefully move cookies onto a wire rack to cool completely before serving.

Step 14: Enjoy!

Savor these delectable cookies while still warm! Their fudgy center pairs beautifully with cold milk—an irresistible treat!

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies are a delightful treat that can be enjoyed in various ways. Pairing them with the right accompaniments enhances their rich flavors and makes for a memorable dessert experience.

With a Glass of Milk

• Enjoy these cookies with a tall glass of cold milk. The creaminess balances the rich chocolate flavor perfectly.

Ice Cream Sandwiches

• Take two cookies and sandwich your favorite ice cream in between. This adds a delicious creamy layer that complements the fudgy texture of the cookies.

Warmed Up with Whipped Cream

• Heat the cookies slightly in the microwave and top them with fresh whipped cream. This creates a warm, gooey dessert that’s hard to resist.

Coffee Pairing

• Serve these cookies alongside your favorite coffee or espresso. The bitterness of coffee pairs wonderfully with the sweetness of the cookies.

Festive Platter

• Arrange these cookies on a festive platter with other baked goods for a colorful dessert spread during gatherings or parties.

Drizzled with Chocolate Sauce

• Drizzle melted chocolate over the top of each cookie for an extra indulgent touch. This adds both flavor and visual appeal.

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

To ensure your Mexican Hot Chocolate Cookies turn out perfect every time, follow these tips for baking success.

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smooth dough and ensures proper mixing.

• Measure Flour Correctly: Spoon and level flour into your measuring cup instead of packing it down. This prevents dense cookies caused by too much flour.

• Chill Dough if Possible: Chilling the dough for at least 30 minutes can improve the texture and flavor of your cookies, allowing them to set up better while baking.

• Don’t Overmix: Mix until ingredients are just combined. Overmixing can lead to tougher cookies due to gluten development.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. An accurate temperature helps achieve perfectly baked cookies without burning.

• Store Properly: Keep leftover cookies in an airtight container at room temperature to maintain freshness and prevent them from drying out.

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

Pairing side dishes with Mexican Hot Chocolate Cookies enhances their enjoyment. Here are some great options you might consider serving alongside:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds a refreshing contrast to the rich chocolate flavor, balancing sweetness with natural acidity.

2. Cheese Platter
   Include mild cheeses such as brie or gouda that complement the chocolate without overpowering it, adding a savory element to your dessert spread.

3. Nut Mix
   A selection of lightly salted nuts provides a crunchy texture that contrasts nicely with the soft cookie, enhancing each bite’s experience.

4. Chocolate Fondue
   Set up a chocolate fondue station where guests can dip pieces of cookie into warm melted chocolate, adding an extra layer of indulgence.

5. Vanilla Yogurt Parfait
   Layer vanilla yogurt with granola and berries for a creamy side that balances out the richness of the cookies while adding health benefits.

6. Cinnamon-Spiced Coffee Cake
   Serve slices of light coffee cake dusted with cinnamon sugar alongside your cookies for an inviting brunch option that echoes the flavors found in the snickerdoodles.

7. Caramel Sauce Dipping
   A small bowl of warm caramel sauce allows guests to dip their cookies in something sweet and sticky, amplifying their dessert experience significantly.

8. Chai Tea Latte
   The spiced flavors in chai tea complement chocolate beautifully while providing warmth, making it an ideal beverage pairing for these delicious cookies.

Common Mistakes to Avoid

Baking Mexican Hot Chocolate Cookies can be a joy, but there are a few common pitfalls to watch out for.

• Skipping the Measurements: Accurate measurements are crucial in baking. Use a kitchen scale or measuring cups to ensure precision.
• Overmixing the Dough: Mixing too much can lead to tough cookies. Mix just until combined for a tender texture.
• Not Chilling the Dough: Chilling helps flavors develop and results in better texture. If you have time, refrigerate the dough before baking.
• Ignoring Oven Temperature: Every oven is different. Use an oven thermometer to verify that your oven is at the correct temperature for even baking.
• Baking in Batches Too Close Together: Ensure enough space on your baking sheets to allow cookies to spread without merging together.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 5 days.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Freeze baked cookies in an airtight container for up to 3 months.
• For best results, layer with parchment paper.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat to 350°F and warm cookies for about 5 minutes for optimal freshness.
• Microwave: Heat individual cookies on low power for 10-15 seconds until warm.
• Stovetop: Warm cookies in a pan over low heat for a couple of minutes, flipping once.

Frequently Asked Questions

Here are some common questions about making Mexican Hot Chocolate Cookies.

How do I make my Mexican Hot Chocolate Cookies chewier?

To achieve chewier cookies, consider adding an extra egg yolk or reducing the baking time slightly.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it may alter the texture slightly. Start with half and see how it affects your dough.

What if I want a spicier flavor in my Mexican Hot Chocolate Cookies?

You can add cayenne pepper or chili powder into your dough for an extra kick! Adjust according to your heat preference.

Are Mexican Hot Chocolate Cookies gluten-free?

To make gluten-free versions, swap all-purpose flour with a gluten-free blend designed for baking.

How can I customize my Mexican Hot Chocolate Cookies?

Feel free to add chocolate chips, nuts, or even dried fruits like cherries or cranberries for added flavor and texture!

Final Thoughts

These Mexican Hot Chocolate Cookies offer a delightful combination of chocolate and cinnamon that makes them irresistible. They are perfect as a treat for special occasions or just because! You can also customize them by adding your favorite mix-ins or adjusting the spice level. Try this recipe today and enjoy a cozy dessert that everyone will love!