Mexican Hot Chocolate Cookies

December 15, 2011

The combination of sweet and spicy in this Mexican Hot Chocolate Cookies recipe is what makes them a perfect 10. They are chewy, but a bit crispy because of the cinnamon-sugar-chile crust. Plus, these cookies are a sinch to make. Dunk them in a cold glass of milk right out of the oven and you will be in paradise. The chile powder might sound odd, but it is subtle, so go for it!

Mexican Hot Chocolate Cookies
from The Naptime Chef and Martha Stewart


  • 2 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¾ cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • ½ teaspoon chile powder


  1. 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 ½ 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.
  2. In a small bowl, combine remaining ¼ 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.
  3. Makes about 28 cookies. Store in an airtight container, up to 1 week, or freeze.


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