Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are a delightful treat that blends rich chocolate flavor with warm cinnamon notes. Perfect for cozy gatherings, holiday parties, or a sweet afternoon snack, these cookies promise a moist and tender texture with a crisp edge. Their standout quality is the crackly top rolled in cinnamon sugar, making them irresistible to any chocolate lover.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of chocolate and cinnamon creates a unique taste that you’ll crave again and again.
• Easy to Make: With simple steps and common ingredients, these cookies can be whipped up in no time.
• Perfect for Any Occasion: Whether it’s a festive gathering or a casual get-together, these cookies are always a hit.
• Customizable Spice: Add cayenne pepper for an extra kick if you enjoy some warmth in your sweets!
• Fudgy Texture: Enjoy the soft and fudgy center that pairs beautifully with a glass of milk.

Tools and Preparation

Before diving into the delicious world of Mexican Hot Chocolate Cookies, gather your tools to ensure smooth preparation.

Essential Tools and Equipment

• Stand mixer or large mixing bowl
• Baking sheets
• Parchment paper or silicone mats
• Measuring cups and spoons
• Mixing spoon or spatula
• Wire rack for cooling

Importance of Each Tool

• Stand mixer: Makes creaming butter and sugar easy, ensuring a light and fluffy dough.
• Baking sheets: Provide even baking; using parchment helps prevent sticking.
• Wire rack: Allows cookies to cool properly without becoming soggy on the bottom.

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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 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 (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 two baking sheets with parchment paper or silicone mats to prevent sticking.

Step 2: Cream Butter and Sugar

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

Step 3: Add Eggs and Vanilla

Add the two large eggs and one teaspoon of vanilla extract into the mixture. Mix well until fully incorporated.

Step 4: Combine Dry Ingredients

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

Step 5: Blend Remaining Dry Ingredients

Into the well, add cream of tartar, baking soda, baking powder, and kosher salt. Use a small spoon to blend these dry ingredients before mixing them with any wet ingredients. If you like some heat in your cookies, add 1/4 teaspoon cayenne pepper at this point!

Step 6: Mix Dough Together

Turn on the mixer at low speed, slowly incorporating the flour mixture into the wet ingredients. Mix only until just combined, ensuring all ingredients are well blended by scraping down the sides again.

Step 7: Chill Dough (Optional)

You may cover your dough with plastic wrap and refrigerate it for up to 48 hours if desired. Chilling can enhance flavors but is optional; you can bake immediately as well!

Step 8: Shape Cookie Dough

Shape rounded portions of dough about 2-3 tablespoons each. Ensure they are uniform in size for even baking.

Step 9: Prepare Cinnamon Sugar Mixture

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

Step 10: Arrange on Baking Sheet

Place your sugared dough balls on prepared baking sheets at least two inches apart from each other.

Step 11: Bake Cookies

Bake at 350 degrees F for approximately 10-12 minutes or until edges are set while keeping centers soft and shiny. Be mindful as every oven varies slightly!

Step 12: Cool Slightly

Let cookies rest on baking sheets for about two minutes after taking them out from the oven.

Step 13: Coat Again in Cinnamon Sugar

While cookies are still warm but manageable, transfer each cookie back into the bowl with cinnamon sugar using a spatula. Sprinkle more sugar over each cookie as necessary.

Step 14: Ensure Even Coating

Use your fingers to sprinkle more cinnamon sugar on top while they’re still hot so that it sticks well!

Step 15: Transfer to Cooling Rack

Carefully move cookies onto a wire rack allowing them to cool completely.

Step 16: Enjoy!

Enjoy these decadent treats while they are still warm! They have an amazing fudgy center that pairs perfectly with milk!

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are a delightful treat that can be enjoyed in various ways. Whether you’re hosting a gathering or enjoying a cozy night in, these cookies are sure to please.

With a Glass of Milk

• Pair your cookies with cold milk for the ultimate comfort food experience. The creamy texture complements the fudgy center perfectly.

Ice Cream Sandwiches

• Use two cookies to create an ice cream sandwich. Choose flavors like vanilla or chocolate for a classic combination that everyone loves.

Warm with Whipped Cream

• Serve warm cookies topped with a dollop of whipped cream. This adds a light and airy element that balances the rich chocolate flavor.

Festive Cookie Platter

• Arrange the cookies on a decorative platter alongside other treats. This makes for an inviting dessert table at parties or gatherings.

Dusted with Powdered Sugar

• For an elegant touch, lightly dust the cookies with powdered sugar before serving. This adds visual appeal and a hint of sweetness.

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

To ensure your Mexican Hot Chocolate Cookies turn out perfectly every time, follow these helpful tips.

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture in your cookies.

• Don’t Overmix the Dough: Mix until just combined to keep the cookies tender and avoid toughness.

• Chill the Dough: Refrigerating the dough for 30 minutes before baking can enhance the flavor and prevent spreading during baking.

• Measure Flour Correctly: Spoon and level your flour instead of scooping directly from the bag to avoid dense cookies.

• Watch Baking Time Closely: Check your cookies a minute or two before the suggested baking time to prevent over-baking.

• Let Them Cool on Wire Racks: Transferring cookies to wire racks allows even cooling and prevents sogginess.

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

While these cookies are delicious on their own, pairing them with the right side dishes can elevate your dessert experience even further.

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

2. Coffee or Espresso: A cup of coffee enhances chocolate notes and offers a perfect balance.

3. Spiced Chai Latte: The warmth and spices in chai tea complement the cinnamon in the cookies beautifully.

4. Cheese Platter: Soft cheeses like brie or goat cheese add creaminess that pairs well with chocolate.

5. Nutty Granola: A crunchy granola served alongside provides texture variation and pairs nicely with milk.

6. Coconut Yogurt Parfait: Layer coconut yogurt with granola and fruit for a satisfying dessert option that balances sweetness.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) to the next level.

• Not measuring ingredients accurately: Always use proper measuring cups and spoons. This ensures the right balance of flavors and textures in your cookies.
• Overmixing the dough: Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies instead of soft and chewy ones.
• Skipping chilling time: While optional, refrigerating the dough for up to 48 hours enhances flavor and texture. If you skip this step, your cookies may spread too much while baking.
• Baking at inconsistent temperatures: Always preheat your oven before baking. An oven thermometer can help maintain accuracy for perfectly baked cookies.
• Using stale spices: Fresh cinnamon is key for that delightful flavor when rolling your cookies. Make sure your spices are fresh for the best taste.
• Ignoring cooling time: Letting cookies cool on the baking sheet before transferring them is crucial. This prevents them from breaking apart and helps them set properly.

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Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Freeze unbaked cookie dough balls for up to three months in a freezer-safe bag or container.
• Thaw overnight in the refrigerator before baking or bake straight from frozen, adding a few extra minutes.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat to 350°F and heat cookies for 5-7 minutes until warm.
• Microwave: Heat individual cookies for about 10-15 seconds for a soft treat.
• Stovetop: Place cookies in a skillet over low heat, covering with a lid for about 1-2 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles):

Can I use different types of sugar?

Yes! You can experiment with brown sugar or coconut sugar for a different flavor profile.

How do I ensure my cookies stay chewy?

Underbake slightly; they will continue cooking as they cool on the baking sheet.

Can I add nuts or chocolate chips?

Absolutely! Chopped nuts or dairy-free chocolate chips make great additions to enhance texture and flavor.

What makes these cookies unique?

The combination of cocoa powder and cinnamon creates a delightful fusion of chocolatey sweetness with warm spice, setting them apart from regular chocolate cookies.

Final Thoughts

These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are not only delicious but also versatile. Their fudgy center combined with a crackly top makes them irresistible! Feel free to customize them with your favorite mix-ins like nuts or chocolate chips. Try this recipe today and enjoy a delightful treat!