Best 8 Spicy Mexican Hot Chocolate Cookies Recipes

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Spicy Mexican hot chocolate cookies are a delectable treat that combines the rich flavors of chocolate with a touch of heat. With a crispy exterior and a soft, chewy interior, these cookies pack a flavorful punch that will tantalize your taste buds. Whether you're a fan of spicy food or just looking for a unique and delicious cookie recipe, spicy Mexican hot chocolate cookies are sure to become a new favorite.

Let's cook with our recipes!

SPICY MEXICAN HOT CHOCOLATE COOKIES



Spicy Mexican Hot Chocolate Cookies image

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Provided by Brandi Rose

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 12

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
  • Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
  • Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
  • Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g

SPICED MEXICAN CHOCOLATE COOKIES



Spiced Mexican Chocolate Cookies image

We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 12

1 1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar

Steps:

  • Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
  • In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
  • Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
  • Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g

CINNAMON-SPICED HOT CHOCOLATE COOKIES



Cinnamon-Spiced Hot Chocolate Cookies image

Provided by Aarón Sánchez

Categories     dessert

Time 1h39m

Yield 36 cookies

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch ground black pepper
Generous pinch cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Steps:

  • Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
  • In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
  • Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
  • Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
  • Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
  • To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

SPICY MEXICAN COOKIES (CHOCOLATE)



Spicy Mexican Cookies (Chocolate) image

If you're looking for a chocolate cookie with a real kick, look no further. These cookies are a perfect marriage of chocolate and spicy. They are firm, but chewy-melt-in-your-mouth. For comparison, I lean toward "medium" heat when it comes to salsa. This recipe is adapted from an excellent food blog called Baking Bites.

Provided by A.B. Hall

Categories     Dessert

Time 50m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup cocoa powder
3/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 egg

Steps:

  • In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
  • In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
  • Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
  • Divide the dough in two and roll each half into a log that's 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
  • Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3" cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.

MEXICAN HOT-CHOCOLATE COOKIES



Mexican Hot-Chocolate Cookies image

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Nutrition Facts : Fiber 1 g

SPICY CHOCOLATE COOKIES



Spicy Chocolate Cookies image

Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes about 3 dozen

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
1/2 cup turbinado sugar

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
  • In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
  • Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.

SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY



Spiced Hot Chocolate Cookies Recipe by Tasty image

Here's what you need: brown sugar, white sugar, eggs, butter, unsweetened chocolate, flour, cocoa powder, baking soda, cinnamon, salt, chili powder, cayenne pepper, chocolate chips, large marshmallows

Provided by Tasty

Categories     Desserts

Time 30m

Yield 12 cookies

Number Of Ingredients 14

1 cup brown sugar
½ cup white sugar
2 eggs
1 stick butter
4 oz unsweetened chocolate
1 cup flour
½ cup cocoa powder
1 ¼ teaspoons baking soda
1 tablespoon cinnamon
½ teaspoon salt
1 teaspoon chili powder
¼ teaspoon cayenne pepper, optional
½ cup chocolate chips
12 large marshmallows

Steps:

  • Beat brown sugar, white sugar, and eggs.
  • Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
  • Add all of the dry ingredients, and mix thoroughly (you don't want any cayenne pepper clumps!).
  • Stir in the chocolate chips.
  • Space out 12 cookies on a baking sheet.
  • Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
  • Top each one with a large marshmallow.
  • Broil for 30 seconds, until the marshmallows have just started to brown.
  • Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 26 grams

MEXICAN HOT CHOCOLATE COOKIES



Mexican Hot Chocolate Cookies image

Taste like a cup of spicy Mexican hot chocolate! Not very much oil or butter used because of the applesauce!

Provided by KatKatia

Categories     Drop Cookies

Time 35m

Yield 24-34 cookies

Number Of Ingredients 11

3 1/2 tablespoons butter, melted
1 cup sugar
1/4 cup corn syrup
1/3 cup unsweetened applesauce
1 1/2 teaspoons cinnamon
1/2-1 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 1/2 cups flour

Steps:

  • Preheat oven to 350°F Cookie sheets with parchment paper.
  • In a large bowl, beat together the butter and sugar.
  • Slowly add the syrup until mixed and then add applesauce until mixed and fluffy.
  • Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined.
  • Drop onto sheets, leaving 2-3 inches between each cookie.
  • Bake for 12 minutes, they should look cooked but slightly shiny.
  • Remove to wire racks and cool.

Nutrition Facts : Calories 90.8, Fat 2, SaturatedFat 1.2, Cholesterol 4.5, Sodium 54, Carbohydrate 18.3, Fiber 0.9, Sugar 9.2, Protein 1.2

Key Cooking Instructions and Concluding Remarks

To achieve the perfect balance of flavors and textures, a few important tips are recommended. Firstly, ensure the chocolate is melted slowly and evenly, preventing scorching and preserving its rich, decadent taste. Secondly, use high-quality cocoa powder to enhance the chocolate experience. Thirdly, the addition of cayenne and paprika offers a unique spicy touch, so adjust the measurements based on personal taste. Lastly, consider sprinkling sea salt on top of the cookies before they are baked to elevate the overall taste profile.

In conclusion, these irresistible Chocolate Cookies offer a marriage of spice and sweetness, taking taste buds on a unique and unforgettable journey. Ideal for any occasion, they are quick and easy to prepare, making them suitable for both experienced bakers and novices. By carefully following the recipe and incorporating the recommended tips, creating these delectable treats is sure to lead to an unforgettable culinary experience.

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