Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are a delightful treat that combines the rich flavors of chocolate with a hint of cinnamon. These cookies are perfect for any occasion, whether you’re celebrating a holiday or simply indulging on a cozy afternoon. With their soft centers and crisp edges, they offer a unique twist on traditional snickerdoodles, making them an irresistible dessert option.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The pairing of chocolate and cinnamon creates a mouthwatering experience that will keep you coming back for more.
• Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these tasty cookies in no time.
• Versatile Treat: Perfect for sharing at gatherings, gifting, or enjoying with a glass of milk at home.
• Customizable Spice Level: Add cayenne pepper for a little kick to make these cookies uniquely yours!
• Soft and Fudgy Texture: These cookies are moist in the center and slightly crisp on the edges, providing a delightful contrast.

Tools and Preparation

Before diving into the recipe, gather your kitchen tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Stand mixer or large mixing bowl
• Baking sheets
• Parchment paper or silicone mats
• Measuring cups and spoons
• Shallow bowl (for cinnamon sugar coating)
• Wire rack

Importance of Each Tool

• Stand Mixer or Large Mixing Bowl: Essential for achieving a creamy butter mixture that provides the right texture for your cookies.
• Baking Sheets: A good quality baking sheet ensures even cooking and prevents sticking when lined with parchment paper or silicone mats.
• Wire Rack: Allows cookies to cool properly without becoming soggy on the bottom.

Ingredients

For the Cookie Dough

• 1 cup butter (softened (2 sticks))
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 and 3/4 cups all-purpose flour (spooned and leveled)
• 1 and 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 and 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 in 1 and 1/2 cups of granulated sugar. Beat together for about two minutes until light and fluffy. Remember to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.

Step 3: Add Eggs and Vanilla

Add two large eggs and one teaspoon of vanilla extract into the mixture. Mix until everything is well combined.

Step 4: Incorporate Dry Ingredients

Add the unsweetened cocoa powder and all-purpose flour but do not mix yet. Create a well in the flour mixture.

Step 5: Mix in Remaining Dry Ingredients

In this well, add one and 1/2 teaspoons of cream of tartar, one teaspoon of baking soda, one-half teaspoon of baking powder, and one-half teaspoon of kosher salt. Use a small spoon to blend these dry ingredients before they mix with wet ingredients.

Step 6: Combine Mixtures

Turn your mixer on low speed and slowly incorporate the flour mixture into the wet ingredients. Mix only until just combined. Be sure to scrape down the sides again for thorough mixing.

Step 7: Chill Dough (Optional)

If desired, cover your dough tightly with plastic wrap and refrigerate it for up to 48 hours. Chilling is optional; you can bake immediately if you’re eager!

Step 8: Shape Cookies

Scoop out dough portions about 2-3 tablespoons each, shaping them into uniform rounds.

Step 9: Prepare Cinnamon Sugar Coating

In a shallow bowl, mix together either 1/4 or up to 1/3 cup granulated sugar with one-and-a-half tablespoons cinnamon based on your preference for sweetness.

Step 10: Roll Cookies in Sugar Mixture

Roll each dough ball in the cinnamon-sugar mixture until fully coated.

Step 11: Bake Cookies

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

Step 12: Cool Slightly Before Transferring

Remove from oven and let rest on baking sheets for about two minutes before transferring them back into the bowl with extra cinnamon sugar while still warm.

Step 13: Final Coating

Sprinkle more cinnamon sugar over each cookie while they’re hot so it adheres well.

Step 14: Transfer to Cooling Rack

Move cookies onto a wire rack to cool completely before serving.

Enjoy these Mexican Hot Chocolate Cookies warm—they’re fudgy in the middle with an explosion of flavor that’s simply irresistible!

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These delightful Mexican Hot Chocolate Cookies are perfect for any occasion. Whether enjoyed as a snack or dessert, they pair wonderfully with various beverages and treats.

With Milk

• A classic pairing, these cookies go perfectly with a glass of cold milk, enhancing their rich chocolate flavor.

As Ice Cream Sandwiches

• For a fun twist, sandwich your favorite ice cream between two cookies. The warm cookie and cold ice cream create an irresistible contrast.

With Coffee

• Enjoy these cookies alongside a hot cup of coffee. The bitterness of the coffee complements the sweetness of the cookies beautifully.

On a Dessert Platter

• Arrange the cookies on a dessert platter with other sweet treats for gatherings. They add a delightful touch to any dessert spread.

Topped with Whipped Cream

• Serve warm cookies topped with whipped cream for an indulgent dessert experience. Consider adding a sprinkle of cinnamon for extra flair.

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Making these cookies is easy, but perfecting them takes some attention to detail. Here are some tips to ensure your cookies turn out amazing every time.

• Use room temperature ingredients – Let your butter and eggs sit out before mixing to ensure even blending and better texture.
• Don’t overmix the dough – Mix until just combined to maintain that tender, fudgy interior.
• Chill the dough if possible – Refrigerating the dough for at least 30 minutes helps develop flavors and prevents spreading during baking.
• Measure flour correctly – Spoon and level your flour instead of scooping directly from the bag to avoid dense cookies.
• Monitor baking time – Keep an eye on your cookies as ovens vary; remove them when edges are set but centers remain soft.
• Roll in cinnamon sugar while warm – This ensures the sugar sticks well, resulting in that signature sweet crust.

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

Pairing side dishes with your Mexican Hot Chocolate Cookies can enhance your dessert experience. Here are some delicious ideas:

1. Fresh Fruit Salad
   A refreshing mix of seasonal fruits balances the richness of the cookies, providing a light contrast.

2. Chocolate Dipped Strawberries
   These sweet treats complement the chocolate flavor in the cookies while adding a touch of elegance.

3. Cheese Platter
   A selection of cheeses can create an interesting savory-sweet combination that pairs surprisingly well with these cookies.

4. Cinnamon Hot Cocoa
   Serve a warm mug of cinnamon hot cocoa alongside for a cozy experience that embraces the cookie’s flavors.

5. Peanut Butter Dip
   A creamy peanut butter dip adds another layer of flavor; it’s perfect for those who enjoy mixing tastes.

6. Spiced Nuts
   Roasted spiced nuts provide crunch and balance out the sweetness, making them an excellent accompaniment to these chewy delights.

7. Vanilla Yogurt Parfait
   Layer vanilla yogurt with granola and berries for a refreshing treat that pairs nicely with chocolate flavors.

8. Mini Scones
   Lightly sweet scones can offer another texture and flavor profile, making for an exciting dessert spread.

Common Mistakes to Avoid

When making Mexican Hot Chocolate Cookies, it’s easy to overlook some details that can affect the outcome. Here are common mistakes to avoid:

• Overmixing the dough: Mixing too much can lead to tough cookies. Mix just until combined for a tender texture.
• Not measuring flour correctly: Using too much flour can dry out your cookies. Always spoon flour into the measuring cup and level it off.
• Skipping the chilling step: If you choose to chill the dough, skipping this step can result in cookies that spread too much. Chill for at least 30 minutes for better shape.
• Ignoring oven temperature: Every oven is different; not preheating or misreading temperatures can change baking times. Always use an oven thermometer for accuracy.
• Not rolling in cinnamon sugar while warm: Rolling cookies in sugar after they cool will make it hard for the sugar to stick. Do this while they’re still warm for best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store Mexican Hot Chocolate Cookies in an airtight container for up to 5 days.
• For optimal freshness, separate layers with parchment paper.

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Freeze baked cookies in a single layer on a baking sheet before transferring them to an airtight container.
• They can be frozen for up to 3 months.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat your oven to 350°F (175°C) and bake for about 5 minutes until warmed through.
• Microwave: Heat one cookie at a time on high for about 10-15 seconds, but don’t overdo it as they may become tough.
• Stovetop: Place a cookie in a skillet over low heat, cover with a lid, and warm for about 1 minute.

Frequently Asked Questions

Here are some common questions about Mexican Hot Chocolate Cookies:

Can I use different types of chocolate?

Yes! You can experiment with semi-sweet or dark chocolate to adjust the flavor of your Mexican Hot Chocolate Cookies.

What if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or vinegar if needed.

How do I make these cookies spicier?

Add cayenne pepper or cinnamon directly into the dough mixture according to your heat preference.

Can Mexican Hot Chocolate Cookies be made gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend designed for baking.

How long do these cookies last?

Mexican Hot Chocolate Cookies stay fresh for about 5 days when stored properly at room temperature.

Final Thoughts

These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) offer a delightful blend of chocolate and cinnamon that’s perfect for any occasion. Their chewy texture and rich flavor make them irresistible, and you can easily customize them by adding nuts or different spices. Give this recipe a try, and enjoy the warm, comforting taste!