Mexican Hot Chocolate Cookies, an easy drop cookie recipe resulting in cookies that are crispy on the outside and chewy on the inside. Slightly spicy, full of cinnamon, and loaded with Mexican chocolate chunks, these are great everyday cookies or perfect for Christmas and the holidays.
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These Mexican Hot Chocolate Cookies are based on my oldie but goodie recipe (my super popular Best Chocolate Chip Cookies, but I exchanged the regular chocolate chips for cinnamon and chunks of Mexican chocolate. These from-scratch cookies are great for holiday and Christmas cookie trays, but easy enough to make any time of the year.
These easy drop cookies are really like a twist on regular old chocolate chip cookies. Instead of semi-sweet chocolate, as I mentioned I used chopped Mexican chocolate (a chocolate bar not powder). You should be able to find a bar of Mexican chocolate fairly easily at your local large grocery store or online.
What is Mexican Chocolate
So of course there are many different varieties. Check the label of the kind you buy. It may contain different spices such as cinnamon or nutmeg. It may also contain vanilla and have heard some contain ground almonds or nuts as well as varieties of chili peppers. Some labels aren’t very specific so might be hard to tell.
It can be used for a variety of dishes but mainly known for use in hot beverages or in sauces like moles. Adding it to cookies might not be so traditional, but it’s delicious so seemed only natural.
I strongly recommend trying the chocolate before using it. It’s a little different than the Amercian type baking chips most people are probably used to.
My grocery store happens to have the Cortes brand, but you can use any brand you like. Abuelita and Ibarra are two popular chocolate brands and widely available.
Again, just be sure you like the chocolate you’re using. I used one 7 ounce bar, but you could add more or less chocolate to the cookie dough.
Some ground almonds and a dash of ancho chili pepper or a little cayenne would be great additions to these cookies as well for a more spicy cookie.
As I mentioned above, these cookies were based on my popular chocolate chip cookie recipe. The ingredient amounts are going to look a little strange for the ingredients. Don’t worry about being perfectly exact, but try to be close. I explain more about the amount craziness in my chocolate chip cookie post.
(Full printable recipe card is at bottom of post.)
Mexican Hot Chocolate Cookies Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Light brown sugar
- Granulated sugar
- Unsalted butter
- Egg & Egg Yolks – Do not substitute a whole egg for the yolk.
- Vanilla extract
- Mexican chocolate – Solid bar chocolate (not powder) that you can chop. And not unsweetened chocolate.
How to Make Mexican Hot Chocolate Cookies
- COMBINE DRY INGREDIENTS. In large bowl, whisk together flour, cornstarch, cinnamon, salt, baking powder, and baking soda until well combined; set aside.
- COMBINE WET INGREDIENTS. In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
- COMBINE INGREDIENTS. Beat flour mixture into wet mixture until combined. Stir in chocolate. Drop dough (or use medium cookie cookie scoop) in about 1 1/2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper). Flatten slightly.
- REFRIGERATE. Cover cookie dough balls with plastic wrap and refrigerate dough for at least 30 minutes or better overnight or up to a few days.
- BAKE. Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 14-16 minutes or until golden brown and look slightly undercooked, turning pans halfway through baking. Cool cookies on wire racks.
- These cookies are best the same day they’re baked, BUT still delicious the next day and for a few days after. I just tend to like warm gooey cookies.
- You can serve these cookies warm, room temperature, even frozen (my husband loves frozen cookies, crazy I know).
- Serve with your favorite other cookies on a platter at parties, Christmas, or holidays. Make a platter with other fun cookies like these Mojito Cookies and Italian Sprinkle Cookies.
- Serve with coffee, hot chocolate, or a big glass of milk. Or a fun chocolate cocktail like this Mississippi Mudtini.
Quick Tips for Best Results
- You don’t have to refrigerate the dough, but I think it does help for a thicker and better texture cookie. Personal preference. Test both ways and see what you like.
- As I mentioned above, be sure you like the chocolate you’re using. If you don’t like the chocolate, chances are you will not like the cookies. Common sense, I know.
- I used a medium cookie scoop (about 1 1/2 Tablespoons) but you can use any size scoop or spoons. Be sure to adjust the baking time as needed. You should bake the cookies just until they start to brown so that they’re crispy on the outside and chewy on the inside.
Mexican Hot Chocolate Cookies FAQ
How should I store the cookies?
The cookies can be stored in an airtight container at room temperature.
Can I freeze the cookies?
Yes! You can freeze the baked cookies or the uncooked cookie dough.
How long will the cookies last?
The cookies will last at least a few days at room temperature or last quite a bit longer in the freezer. If you’re freezing the cookie dough raw, I would ball up the dough, place on a silicone mat on a baking sheet, flatten the dough slightly, freeze until hard, then bag up. The dough will last at least a few weeks in the freezer if not longer.
Instead of the Mexican chocolate, you can use your favorite baking chips.
Can I use low-fat ingredients?
I would not recommend using a low-fat butter in place of the butter but you could try it. Can’t guarantee the results.
What else can I add to this recipe?
You could add other spices such as nutmeg, chopped almonds, or more chocolate (or baking chips). If you want to go more with the hot chocolate theme you could add (dehydrated) mini baking marshmallows (not regular marshmallows that will melt).
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You could try coconut oil for the butter and a vegan egg substitute, but I haven’t tried either. Also, check the label of the chocolate and substitute a bar of vegan chocolate if needed.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – That would be tough with this recipe. To make a little lower carb (but not low carb…) you could try lower-carb sugar substitutes.
Gluten-Free -Try a gluten-free baking flour that you can substitute 1:1 for the all-purpose flour.
Other Cookie Recipes You May Enjoy
- Tiramisu Cookies – Fun twist on the popular Italian dessert.
- Buckeye Thumbprint Cookies – Chocolate and peanut butter, doesn’t get any better!
- Pumpkin Chocolate Chip Cookies – Great fall cookie with pumpkin and chocolate.
- Banana Oatmeal Cookies – Also loaded with chocolate chips and walnuts.
Hope you enjoy this simple homemade Mexican Hot Chocolate Cookie recipe. Tell me in the comments if you added any other ingredients for your own tasty twist.
You might also like these popular Cannoli Cookies!
Mexican Hot Chocolate Cookies
- 14.42 ounces all-purpose flour (408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10% protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62 ounces light brown sugar (216g or about 1 cup + 2 tablespoons)
- 5.93 ounces granulated sugar (168g or 3/4 cup + 2 tablespoons)
- 1 cup (2 sticks) unsalted butter melted & cooled
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 7 ounces Mexican chocolate chopped (about 1 1/4 cups)
- In large bowl, whisk together flour, cornstarch, cinnamon, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in chocolate. Drop dough (or use medium cookie cookie scoop) in about 1 1/2 tablespoon balls on baking sheets that have been lined with silpats (or parchment paper or wax paper). Flatten slightly.
- Cover cookie dough balls with plastic wrap and refrigerate dough for at least 30 minutes or better overnight or up to a few days.
- Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 14-16 minutes or until golden brown and look slightly undercooked, turning pans halfway through baking. Cool cookies on wire racks.