Mexican Chocolate Cookies
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These Mexican Chocolate Cookies are lightly spiced with cinnamon and cayenne yet deliver a rich, chocolatey flavor so incredibly delicious that I keep making them again and again.
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I love serving these on Taco Tuesday, for a Mexican Fiesta, or, well, anytime I’m serving anything remotely Mexican-inspired. I really, really like them. Plus, they’re easy to make with ingredients you may already have on hand.
What is Mexican Chocolate?
Mexican chocolate is superb, but I don’t always have it stocked in the pantry. It often comes in a disc or tablet shape and has a grainier texture than traditional soft chocolate commonly used in baking.
Mexican chocolate, commonly flavored with cinnamon and almonds, has a unique flavor. It is often used in Mexican hot chocolate and mole poblano. In this recipe, we’ve mimicked the flavors of Mexican chocolate while using the traditional chocolate most of us have in the pantry.
If you love easy Mexican desserts, like these chocolate cookies, you will find ideas for authentic Mexican desserts and those inspired by classic and delicious recipes.
Ingredients for Mexican Chocolate Cookies
The exact ingredient measurements are in the recipe card at the bottom of this post, but here’s an overview of what you need to make these oh-so-tempting Mexican-inspired cookies:
- Unsalted butter at room temperature
- Light brown sugar and granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda and salt
- Seasoning: ground cinnamon, chili powder, and cayenne pepper
- Semisweet or dark chocolate chips
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Mexican Chocolate Cookies
Equipment
Ingredients
- 1 cup butter room temperature (2 sticks)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 – 1/4 teaspoon cayenne pepper
- 12- ounce package semisweet or dark chocolate chips
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar in a stand mixer until fluffy. Beat in the eggs, followed by the vanilla; mix until creamy. Add the flour, cocoa powder, baking soda, cinnamon, salt, chili powder, and cayenne to the butter mixture. Beat until just blended. Fold in the chocolate chips.
- Using a cookie scoop (affiliate link), space cookie dough on a baking sheet about an inch apart. Bake for 9 to 13 minutes (depending on the size of your cookies) until they are still soft to the touch. Transfer the cookies to a rack to cool.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These are good cookies and will make again. I wish now I would have used the full quarter teaspoon of cayenne pepper, I like a little more heat. Also, beware the recipe instructions is missing the adding of the granulated sugar, which I did not notice until the cookies were baked. They are still good, obviously not overly sweet, which is fine by me I don’t always like tons of sugar. So if you miss adding the sugar, as I did, you end up with a mildly sweet, cake-like cookie.
Hi Brenda, thank you so much for trying the cookies. I’m so glad you enjoyed them! And thank you for alerting me on the sugar– all fixed!