Mexican Hot Chocolate Cookies

Name: Mexican Hot Chocolate Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 2 cups flour; 1/4 cup corn flour; 1/2 cup cocoa powder (unsweetened); 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon powder; 1/2 tsp chili powder; 1 cup butter (room temperature); 2 tbsp olive oil; 1 1/2 cup granulated sugar; 2 eggs; 2 tsp vanilla; 1 cup dark chocolate chips/chunks; 1/2 cup granulated sugar; 1 tsp cinnamon powder; 1/2 tsp chili powder

The perfect recipe for Día de Muertos aka Day of the dead, combining Mexican hot chocolate and cookies. They are easy to make and delicious to serve up for the occasion. Spiced with all the ingredients from a traditional Mexican hot chocolate.

I have always LOVED Mexican hot chocolate, the flavor is so rich and intense, not to mention the spices of cinnamon, vanilla and chili. I like using dutch processed cocoa powder that is dark and unsweetened but I also balance this with dark chocolate. These cookies take little time to make and bake, they are perfect for the celebration of Día de Muertos also known as the day of the dead, an occasion celebrated in Mexico commemorating the dead and their souls on Nov 1st and 2nd.

What is Mexican hot chocolate?

Traditional Mexican not chocolate is made with unsweetened cocoa powder, dark chocolate, whole milk, cinnamon powder, vanilla extract, chili powder. The dark chocolate adds a thickness to the mixture making it richer and creamy. It is traditionally made by beating the mixture with a tool called molinillo until frothy.

What are Mexican hot chocolate cookies?

To make these cookies we need don’t need to make Mexican hot chocolate, we just use the ingredients needed to make Mexican hot chocolate cookies. These cookies have a hint of spice and are delicious on its own but they are best enjoyed with a glass of warm milk.

What ingredients do you need to make these Mexican Hot Chocolate Cookies?

Dry ingredients –

To make these cookies we need cocoa powder, all purpose flour, corn flour, baking soda, salt and baking powder. I have used granulated sugar to make these cookies but you could use a combination of white and brown sugar for added flavor.

Wet ingredients –

The wet ingredients needed are softened butter, olive oil eggs, vanilla extract and dark chocolate chips.

Spices –

Just like traditional Mexican hot chocolate these cookies have cinnamon powder and chili powder in the the dough. It might seem strange but they really help make it taste better and more authentic.

What equipment do you need to make these Mexican hot chocolate cookies?

To make these cookies we need a large mixing bowl and electric beater. You could use a stand mixer fitted with a paddle attachment. I have made these cookies with a rubber spatula/wooden spoon as well. I scoop the dough using an ice cream scoop but you can use a tablespoon to portion the dough. The cookies are baked on a baking tray line with baking paper in an oven. I use a metal spatula to transfer them to a wire rack once baked to cool down.

How to make these Mexican hot chocolate cookies?

Start by preheating the oven to 180℃, line a baking tray with baking paper and set aside. In a small mixing bowl add the flour, corn flour, cocoa powder, baking powder, baking soda, cinnamon powder, chili powder, salt and stir together, set aside. In a large mixing bowl add the softened butter, olive oil and beat until soft and pale. Add the sugar and beat again using an electric beater, alternatively you can use a rubber spatula or wooden spoon. Once creamed together, add the eggs and vanilla, beat until smooth. Add the dry ingredients and mix until combined. Add chocolate chips or chopped dark chocolate chunks and stir well.

In a plate add the ingredients for the spiced sugar, i.e. sugar, cinnamon powder, chili powder and stir. Using an ice cream scoop, portion the cookie dough and roll into the spiced sugar mix. Place on the baking tray and stud the top with more chocolate chips. Bake for 9-12 mins until they are cracked on top and risen. Using a metal spatula, transfer the cookies to a wire rack.

Storing these Mexican hot chocolate cookies?

Once these cookies are baked, they can be stored in zip lock bags for up to 1 week. Alternatively you can store these in an air tight container at room temperature. If you are going to store these cookies longer than 1 week I would recommend freeze the scooped cookie dough on a tray and when ready to bake defrost and bake as you would. This recipe makes a lot of cookies which are perfect to feed a crowd but you can half it as well

Looking for more easy cookie recipes?

Now that we have covered how to make these Mexican Hot Chocolate Cookies, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.