Description
Indulge in the delightful flavors of Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles. These cookies are a perfect fusion of rich chocolate and warm cinnamon, creating a mouthwatering treat that’s ideal for any occasion—from cozy nights at home to festive gatherings. Each cookie boasts a moist, tender texture with slightly crisp edges and a crackly top, rolled in a fragrant cinnamon sugar mix that elevates their appeal. Easy to make and fun to customize, you can add a touch of cayenne for an extra kick. Enjoy these delectable cookies fresh out of the oven or paired with your favorite beverage.
Ingredients
Scale
- 1 cup softened butter
- 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
- 1 & 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- For rolling: granulated sugar and cinnamon
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a mixing bowl or stand mixer, beat softened butter until creamy; add granulated sugar and mix until light and fluffy.
- Incorporate eggs and vanilla into the mixture thoroughly.
- In another bowl, combine cocoa powder, flour, cream of tartar, baking soda, baking powder, and salt; make a well in the center.
- Gradually combine the dry ingredients with the wet mixture until just incorporated.
- Shape dough into uniform balls (about 2 tablespoons each) and roll in cinnamon sugar.
- Place on prepared sheets at least two inches apart and bake for 10-12 minutes until edges are firm but centers remain soft.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg