Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies could also be called Chocolate Snickerdoodles. They offer a delightful mix of chocolate and cinnamon, making them perfect for any occasion. Whether you are celebrating a holiday, hosting a gathering, or simply indulging in a sweet treat at home, these cookies are sure to impress. Their moist and tender texture, combined with a slightly crisp edge and crackly top, creates a cookie experience that is hard to resist.

Why You’ll Love This Recipe

• Irresistible flavor: The combination of chocolate and cinnamon makes these cookies uniquely delicious.
• Easy to make: With simple steps and common ingredients, these cookies are accessible for bakers of all skill levels.
• Perfect for sharing: Bake a batch for parties, potlucks, or as gifts during the holiday season.
• Customizable heat: Add cayenne pepper for a hint of spice if you like your sweets with a kick!
• Versatile enjoyment: Serve them warm with milk or enjoy them as dessert after any meal.

Tools and Preparation

Before diving into the baking process, gather your tools to make things easier. Having everything ready will ensure you can whip up these Mexican Hot Chocolate Cookies without any hiccups.

Essential Tools and Equipment

• Mixing bowl
• Stand mixer or handheld mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone mats
• Spatula
• Shallow bowl for cinnamon sugar

Importance of Each Tool

• Mixing bowl: A spacious mixing bowl allows you to easily combine ingredients without mess.
• Stand mixer or handheld mixer: These tools help achieve a creamy texture quickly when beating the butter and sugar.
• Baking sheets: Proper baking sheets ensure even cooking; lining them with parchment prevents sticking.

Ingredients

To create these delicious Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles), you’ll need:

For the 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 (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. Line your baking sheets with parchment paper or silicone mats to prevent sticking.

Step 2: Prepare the Cookie Dough

In a large mixing bowl or stand mixer:
1. Beat the softened butter until creamy.
2. Add the granulated sugar and beat for about two minutes until light and fluffy. Remember to scrape down the sides of the bowl.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time along with the vanilla extract. Mix well until fully combined.

Step 4: Combine Dry Ingredients

Add the cocoa powder and flour but do not mix yet. Create a well in the center of the flour mixture:
– Add cream of tartar, baking soda, baking powder, and salt directly into this well. Use a small spoon to blend these dry ingredients before they mix with the wet ones.

Step 5: Mix Wet and Dry Ingredients

Turn on your mixer on low speed:
– Slowly add in the flour and cocoa mixture while mixing until just combined. Make sure to scrape down the sides again.

Step 6: Chill (Optional)

You can cover and refrigerate your dough for up to 48 hours if desired; however, this step is optional as you can bake right away.

Step 7: Shape Cookies

Shape your dough into rounds approximately 2-3 tablespoons in size. Ensure they are uniform for even baking.

Step 8: Prepare Cinnamon Sugar Coating

In a shallow bowl, combine:
– The granulated sugar with cinnamon. Roll each ball of dough in this mixture until fully coated.

Step 9: Bake Cookies

Place sugared dough balls on prepared baking sheets at least two inches apart:
– Bake in preheated oven for about 10-12 minutes until edges are set but centers remain soft and shiny.

Step 10: Cool Down

Allow cookies to rest on the baking sheet for about two minutes before transferring them back into the cinnamon sugar mixture using a spatula.

Step 11: Enjoy!

Sprinkle more cinnamon sugar on top while still warm before transferring cookies onto a wire rack to cool completely. Serve while still warm for an incredible fudgy experience!

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. 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 a cold glass of milk to balance their rich chocolate flavor and create a classic indulgence.

Warm with Ice Cream

• Serve the cookies warm and top them with a scoop of vanilla or cinnamon ice cream for a delicious dessert sundae.

On a Dessert Platter

• Arrange the cookies on a colorful dessert platter alongside fresh fruit, nuts, and other baked goods for an inviting presentation.

With Coffee or Hot Chocolate

• Enjoy these cookies alongside your favorite coffee or hot chocolate for an extra cozy experience, perfect for chilly days.

Gift Wrapped

• Package these cookies in decorative bags or boxes as gifts for friends and family. It’s a sweet way to share your baking!

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

To make the best Mexican Hot Chocolate Cookies, it’s important to follow some key tips. Here are ways to ensure your cookies turn out perfectly every time.

• Use Softened Butter: Make sure your butter is softened at room temperature. This helps create a creamy texture that results in fluffy cookies.

• Don’t Overmix the Dough: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies.

• Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading during baking.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. Uneven baking can affect cookie texture.

• Add Spice: For an extra kick, consider adding cayenne pepper or chili powder to the dough for a subtle heat that complements the chocolate.

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

Complementing your Mexican Hot Chocolate Cookies with side dishes can elevate the overall experience. Here are some great options:

1. Fresh Fruit Salad: A mix of seasonal fruits provides a refreshing contrast to the rich flavors of the cookies.

2. Cinnamon Sugar Tortilla Chips: Crisp tortilla chips tossed in cinnamon sugar offer crunchiness and sweetness alongside the soft cookies.

3. Chocolate Dipped Strawberries: These decadent treats add elegance and richness, making them perfect companions for your cookie platter.

4. Spiced Nuts: Roasted nuts seasoned with spices create a savory snack that balances well with sweet desserts like these cookies.

5. Vanilla Yogurt Parfait: Layer vanilla yogurt with granola and berries for a light yet satisfying side that pairs nicely with dessert.

6. Cheese Board: A selection of cheeses, crackers, and dried fruits adds variety and sophistication to your dessert spread.

Common Mistakes to Avoid

Baking Mexican Hot Chocolate Cookies can be a delightful experience, but there are some common pitfalls to watch out for.

• Not measuring ingredients accurately: Baking is a science, so use measuring cups and spoons for precision. This ensures the right texture and flavor in your cookies.
• Skipping the chilling step: If you choose to refrigerate the dough, don’t skip it! Chilling helps the flavors meld and enhances the cookie’s texture.
• Overmixing the dough: Mix just until combined. Overmixing can lead to tough cookies instead of soft, chewy ones.
• Not using room temperature butter: Cold butter doesn’t cream well with sugar. Make sure your butter is softened for a light and fluffy mixture.
• Ignoring baking times: Every oven is different. Keep an eye on your cookies to avoid overbaking them; they should be soft in the center when done.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Layer between sheets of parchment paper to prevent sticking.

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag for up to 3 months.
• You can also freeze unbaked cookie dough balls for convenience.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat to 350°F and bake for about 5 minutes or until warm.
• Microwave: Heat individual cookies for about 10-15 seconds. Be careful not to overheat!
• Stovetop: Use a skillet on low heat, covering with a lid for a couple of minutes until warmed through.

Frequently Asked Questions

How do I know when my Mexican Hot Chocolate Cookies are done?

The edges should look set while the centers remain soft and shiny.

Can I customize my Mexican Hot Chocolate Cookies?

Absolutely! You can add nuts, chocolate chips, or even spices like cayenne pepper for extra heat.

How should I store leftover Mexican Hot Chocolate Cookies?

Store them in an airtight container at room temperature for up to 5 days or refrigerate if you prefer them chilled.

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

Final Thoughts

These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are not only rich and fudgy but also versatile enough for any occasion. Feel free to customize them with your favorite mix-ins or spices. Give this recipe a try, and enjoy these delightful treats fresh from the oven!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

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• Author: Saphira
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the delightful experience of Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles. These cookies combine rich chocolate flavor with a warm hint of cinnamon, making them a perfect treat for any occasion—whether you’re celebrating a holiday, hosting a gathering, or simply satisfying your sweet tooth at home. They feature a moist and tender texture, complemented by slightly crisp edges and a crackly top. With their easy preparation and customizable options, these cookies are sure to impress family and friends alike.

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Ingredients

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• 1 cup softened butter
• 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
• 1 & 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• For rolling: granulated sugar and cinnamon

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Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, beat the softened butter until creamy. Add sugar and beat until fluffy.
3. Add eggs one at a time along with vanilla, mixing well.
4. Incorporate cocoa powder and flour without mixing yet; create a well for the cream of tartar, baking soda, baking powder, and salt. Blend those dry ingredients before combining with wet.
5. Mix everything on low speed until just combined; avoid overmixing.
6. Shape dough into balls (about 2 tablespoons each) and roll in cinnamon sugar mixture.
7. Place on prepared sheets two inches apart and bake for about 10–12 minutes.
8. Cool slightly before transferring to wire racks.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 12g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg