Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are a delightful treat perfect for any occasion. With their moist and tender texture, crisp edges, and crackly tops, these cookies are rolled in cinnamon sugar to create an irresistible chocolate-cinnamon flavor combination. Whether for a cozy family gathering or a festive celebration, these cookies will impress your guests with their unique taste.

Why You’ll Love This Recipe

• Easy to Make: This straightforward recipe requires simple steps that anyone can follow.
• Delicious Flavor: The combination of rich cocoa and warm cinnamon creates a mouthwatering treat.
• Versatile Treat: Perfect for holiday gatherings, bake sales, or just a sweet snack at home.
• Fudgy Center: Enjoy the gooey middle that contrasts beautifully with the slightly crisp edges.
• Customizable Heat: Add cayenne pepper for a spicy kick or keep it classic for a comforting dessert.

Tools and Preparation

Before you dive into making these delicious cookies, gather your kitchen tools to streamline the process. Having everything ready will make baking more enjoyable.

Essential Tools and Equipment

• Stand mixer or large mixing bowl
• Baking sheets
• Parchment paper or silicone mats
• Measuring cups and spoons
• Mixing spoons

Importance of Each Tool

• Stand mixer: Saves time and effort when creaming butter and sugar together.
• Baking sheets: Provides an even surface for baking, ensuring consistent cookie texture.
• Parchment paper or silicone mats: Prevents sticking and makes cleanup easy.

Ingredients

These Mexican Hot Chocolate Cookies could also be called Chocolate Snickerdoodles. A moist and tender chocolate cookie, with slightly crisp edges and a perfectly crackly top, rolled in cinnamon sugar for the perfect chocolate-cinnamon combo!

For the Cookies

• 1 cup butter (softened (2 sticks))
• 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 (spooned and leveled)
• 1 & 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 & 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 a couple of baking sheets with parchment paper or silicone mats to prepare for baking.

Step 2: Cream Butter and Sugar

In a large bowl or stand mixer:
1. Beat the softened butter until creamy.
2. Add 1 & 1/2 cups granulated sugar and beat until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.

Step 3: Add Eggs and Vanilla

Add the two large eggs along with 1 teaspoon of vanilla extract to the mixture. Mix well until fully incorporated.

Step 4: Combine Dry Ingredients

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

Step 5: Mix in Leavening Agents

Into the well you created:
1. Add cream of tartar, baking soda, baking powder, and kosher salt.
2. Use a small spoon to blend these dry ingredients before they touch the wet mixture.

At this point, if desired, add 1/4 teaspoon cayenne pepper for some heat!

Step 6: Mix Everything Together

Turn your mixer on low speed:
1. Slowly beat in the flour and cocoa mixture until just combined.
2. Be sure to scrape down the sides again so everything is incorporated well.

Step 7: Chill Dough (Optional)

You can either:
– Cover and refrigerate the dough for up to 48 hours for deeper flavor development.
– Or bake immediately; both options yield great results!

Step 8: Shape Cookies

Shape dough into uniform rounds about 2 to 3 tablespoons each.

Step 9: Prepare Cinnamon Sugar Mixture

In a shallow bowl:
Combine:
– 1/4 or 1/3 cup granulated sugar
– 1 & 1/2 tablespoons cinnamon

Roll each ball of dough in this cinnamon sugar mixture until evenly coated.

Step 10: Bake Cookies

Place sugared dough on prepared cookie sheets at least two inches apart:
Bake at 350 degrees F for about 10-12 minutes until edges are set but centers remain soft.

Step 11: Cool Down & Coat Again

Let cookies rest on baking sheet for about two minutes before transferring them back into the cinnamon sugar bowl while they are still warm. Ensure they are fully coated by sprinkling additional sugar if needed.

Step 12: Final Cooling

Transfer cookies onto a wire rack to cool completely before enjoying.

These Mexican Hot Chocolate Cookies are best enjoyed warm! They offer an amazing fudgy center that pairs perfectly with a glass of milk.

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Serving Mexican Hot Chocolate Cookies is a delightful way to enjoy their rich, chocolaty flavor combined with the warm spice of cinnamon. These cookies are versatile and can be paired with various accompaniments for different occasions.

With a Glass of Milk

• A classic pairing that enhances the fudgy texture of the cookies. The coolness of the milk balances the warmth of the spices.

Ice Cream Sandwiches

• Use two cookies to sandwich your favorite ice cream flavor in between. Vanilla or chocolate ice cream works wonders!

As a Dessert Platter

• Arrange these cookies on a dessert platter alongside other sweet treats like brownies or fruit tarts for a delightful dessert spread.

Topped with Whipped Cream

• Add a dollop of whipped cream on top of each cookie for an indulgent treat that makes them feel extra special.

Warm with Hot Chocolate

• Serve these cookies warm alongside a cup of hot chocolate for an extra cozy experience, perfect for cold days.

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Creating the perfect batch of Mexican Hot Chocolate Cookies requires attention to detail and a few handy tips.

• Chill the Dough: Refrigerating the dough for at least 30 minutes before baking helps enhance flavors and improves texture.
• Use Fresh Ingredients: Ensure your baking powder and soda are fresh to achieve the best rise and texture in your cookies.
• Measure Flour Accurately: Spoon and level your flour instead of scooping directly from the bag to avoid dense cookies.
• Watch Baking Time: Every oven is different; keep an eye on your cookies during baking to prevent over-baking.
• Roll in Sugar While Warm: Rolling cookies in cinnamon sugar right after they come out of the oven allows it to adhere better.
• Experiment with Spices: For an extra kick, try adding a pinch of cayenne pepper or nutmeg to your dough for more depth in flavor.

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

Pairing side dishes with Mexican Hot Chocolate Cookies can elevate your dessert experience. Here are some delightful options:

1. Vanilla Ice Cream
   A scoop of vanilla ice cream complements the rich chocolate flavor perfectly.

2. Fruit Salad
   A light fruit salad adds freshness that contrasts beautifully with the sweetness of the cookies.

3. Chocolate Fondue
   Perfect for dipping! Serve warm melted chocolate alongside these cookies for added decadence.

4. Coffee or Espresso
   The bitterness of coffee balances out the sweetness, making it an ideal companion for cookies.

5. Cinnamon-Spiced Nuts
   Roasted nuts seasoned with cinnamon provide a crunchy texture that pairs well with soft cookies.

6. Churros
   Serve some crispy churros alongside for a fun twist that enhances your Mexican-themed dessert table.

7. Hot Chocolate
   A rich, creamy hot chocolate is always a winner when served with these delicious cookies.

8. Cheese Platter
   Offer mild cheeses like brie or goat cheese that can provide a savory contrast to sweet flavors.

Common Mistakes to Avoid

When making Mexican Hot Chocolate Cookies, it’s easy to make a few mistakes that could affect the texture and flavor of your cookies. Here are some common pitfalls to avoid.

• Not Softening Butter Properly: Using cold butter can result in dense cookies. Always ensure your butter is at room temperature before mixing.
• Overmixing the Dough: Mixing too much can lead to tough cookies. Combine ingredients until just incorporated for a soft texture.
• Skipping the Rolling Step: Failing to roll the dough in cinnamon sugar means missing out on that signature flavor. Don’t skip this step for the best taste!
• Ignoring Oven Temperature: Each oven varies, so keep an eye on your cookies as they bake. Adjust baking time depending on how your oven cooks.
• Not Letting Cookies Cool: Transferring hot cookies too soon can cause them to fall apart. Allow them to rest briefly on the baking sheet before moving them.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Freeze in an airtight container or freezer bag for up to 3 months.
• Separate layers with parchment paper for easy removal.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat to 350°F and heat cookies for about 5 minutes for a fresh taste.
• Microwave: Heat individually for about 10-15 seconds; check every few seconds to avoid overheating.
• Stovetop: Warm in a skillet over low heat, flipping gently until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles).

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with gluten-free flour blends, but results may vary slightly in texture.

How do I get my cookies to be extra chewy?

For chewier cookies, try chilling the dough before baking or slightly reducing the baking time.

What can I add for extra flavor?

Consider adding chopped nuts, chocolate chips, or even a pinch of cayenne pepper for a spicy kick!

How should I store leftover Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)?

Store them in an airtight container at room temperature or refrigerate them for longer freshness.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking.

Final Thoughts

Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are not just delicious but also versatile. With their rich chocolate flavor and warm cinnamon notes, they are perfect for any occasion. Feel free to customize them by adding nuts or adjusting spices. Try making these delightful treats today!