Mexican Hot Chocolate Cookies

These Hot Chocolate Mexican include cayenne pepper, giving them a little kick of heat. They’re also made with dark brown sugar and cinnamon. I got this recipe from one of my mother’s recipe card, so I’m not quite sure who deserves the credit.

The original recipe calls for chocolate chips mixed in the batter and to be rolled in turbinado sugar. However I think there’s enough sweetness and chocolate without it so I keep mine plain. It’s up to you how you want to make them! I know some recipes even include marshmallows.

Makes 22 Cookies

Ingredients

• 1/2 c butter, room temperature

• 1 c dark brown sugar

• 1 egg

• 1 t vanilla

• 1/2 t salt

• 1 t baking soda

• 1/4 t cayenne powder

• 1 t ground cinnamon

• 1/4 c cocoa powder

• 1 1/2 c flour

Directions

1. Preheat the oven to 325F.

2. Start by mixing the the butter and sugar until smooth. Then add the egg and vanilla and mix until well combined.

3. Add in the remaining ingredients and mix until well combined.

4. Place tablespoon sized balls of dough on a cookie sheet, 2 inches apart. Bake for 11 minutes, let cool and enjoy!

Notes

Gluten-free: This recipe is not gluten-free, but you can substitute 1-1 flour to make it so.

Dairy-free: This recipe is dairy-free.

Add-ins: You can add chocolate chips, marshmallows or other things into the cookies as you’d like. Sometimes recipes also call for rolling the dough balls in turbinado sugar before baking.

Meal Prep Notes

Option 1: Make the entire recipe and store on the counter. Eat within 7-10 days of baking.

Option 2: Make the cookie dough and store in the fridge for up to 2-days before baking.

Option 3: Make the entire recipe and store cookies in the freezer. Let the cookies defrost or microwave for 15-20 seconds. Best eaten within 30 days of freezing.