This recipe is my baby. It’s the first recipe I ever developed myself and it’s the recipe I’m most often asked for. When I ask people what I should bring to their picnic, bake sale, birthday party, the answer is invariably MEXICAN HOT CHOCOLATE COOKIES. DUH. They are spicy, chewy, chocolatey and just the right size. If you usually just window shop when you look at baking blogs, I encourage you to give these a try. They’re memorable, foolproof and delicious.
The Best Mexican Hot Chocolate Cookies
These are soft and chewy like a molasses cookie. By blooming the cocoa in warm butter you get a deep, rich chocolate flavor. And the hint of spice and heat from the cinnamon and cayenne makes this cookie stand out.
Perfect Size, Even Bake
But did I mention how easy they are? Oh, they are easy. It takes two bowls and a fork. You do not even need a mixer. Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers.
The Perfect Cookie Scoop!
I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher in size 50 is the way to go. It makes perfectly sized cookies. Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses. It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it. Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what. You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.
Best of all, these store well and are sturdy enough to ship. I always include a half dozen Mexican Hot Chocolate Cookies in my Xmas cookie boxes because I know they’ll still taste fresh and delicious no matter how far they travel. These Chewy Molasses Cookies also make a perfect pairing. And also check out my most pinned cookie recipe: Chewy Chocolate-Espresso Cookies.
More Foolproof Cookies from Bakers Brigade:
- Chewy Chocolate Espresso Cookies
- Orange Cardamom Snowflake Cookies
- Chewy Molasses Cookies
- Buttery Roll Out Sugar Cookies
- Malted Peanut Butter Oatmeal Cookies
And Everything You Ever Wanted to Know About Cookie Scoops:
| Prep Time | 10 minutes |
| Cook Time | 14 minutes |
| Passive Time | 1+ hour |
| Servings |
cookies
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- 12 tablespoons butter melted
- 1/2 cup cocoa powder I prefer Nestle
- 2 tablespoons molasses
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sugar +1/2 c. for rolling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/8-1/4 teaspoon cayenne pepper
Ingredients
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- In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, salt, cinnamon and cayenne pepper. Add sugar, egg and vanilla extract to the large bowl. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
- When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a #50 cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake cookies, one sheet at a time, for 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
- If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. You will need to add a minute or two to the bake time and the batch will make about 18 cookies instead of 30.
So excited to try these myself! Making them for my mom’s birthday, but I think the hard thing is that I want to eat them all myself! 😀 Thanks for sharing this recipe, Jane! <3
Hope these were a hit Erini! XO!
I finally got around to trying this recipe, Jane. They turned out great and I really like the subtle kick of the cayenne pepper!
Thanks Kathy! I am seriously so tickled that you tried them and delighted that you liked them <3
Made these over the weekend and they were a big hit. Jane’s blog has been shared again.
I’m so glad you made them and they went over well. Miss you guys!
Mexican Hot Chocolate is one of my favorite flavors. I can’t wait to try these.
I’ve always wondered … why are the cookies in the photo two different colors?
Yeah, I wish I had a good pic of just the Mexican hot chocolate ones. That is in the pipeline! The lighter cookies are super tasty molasses cookies (that recipe will be on the blog someday too!). I really need to get a better pic up. Maybe this giveaway batch will be photo-ready and the window light will cooperate! XO.
Looks delicious1
Thank you Joyce!
These are awesome and very easy to make. Absolutely perfect.
I’m so glad you like them! I think they’re just about the perfect cookie. Easy, fool-proof, memorable and they keep well <3
I have to admit that baking cookies with cayenne pepper was a bit out of my comfort zone. But am I HAPPY I took the plunge. These cookies are amazing. Chewy, yet with the perfect crispiness around the edges. I was a wimp and only added the 1/4 tsp cayenne but it ended up having the perfect amount of kick for me. My kids and my husband all loved them too. These are without a doubt a keeper!!!! Excited to share this recipe.
These need to come with a *WARNING* – the dough is this super tasty fudgy delight, so you’ll be short a few cookies just from eating the dough. It’s sooo good!! Thanks for another hit of a recipe, Jane!
Yay! I’m so glad you like it <3. This recipe really is one of my faves. XO!
Umm yes! Happening here LOL
Yay!
Hi I’ve never baked with molasses before. Can I use black strap or regular?
Hi Melissa! Yes, any molasses will do. I usually use a mild unsulphered molasses. Blackstrap molasses would be my last choice as I find it lends a slight metallic taste but I doubt I’d even notice it if I didn’t bake these all the time. If you use it, let me know what you think ❤️
Is the cocoa regular baking cocoa or
Is it hot Cocoa powder? Thank you.
Can I substitute brown sugar light or dark for the white sugar and molasses?
If you can, try substituting corn syrup for molasses and use the light brown sugar in place of the white. I’ve never tried that before but that’s what I’d do if I didn’t have molasses or white sugar. If you do try it, let me know how it works out!
I made these for the first time for my coworkers. They were the perfectly chocolatey, cinnamon-y, and peppery! I loved that they weren’t too sweet (I don’t love sweet sweet desserts in general), and they were super easy to make, even for this non-baker. Thanks for sharing the recipe, Jane! Will be making them again for sure. <3
I really love these too. I’m glad they were easy!
To lower the sugar would it change anything with recipe/outcome to not roll in sugar before baking?
Have you ever frozen the cookie dough before baking?
I have frozen cookie dough many, many times. As long as you thaw it completely before baking, there shouldn’t be an issue with it 🙂
I made these yesterday and they were universally praised by friends, family an co-workers. Thanks for a great (and easy) recipe! My only constructive comment is to perhaps consider dropping the minimum bake time in your range. Mine were definitely done by 11 minutes (and possibly could have pulled them at 10) in a thermometer-verified 350F oven. I like that at just a quarter-teaspoon of cayenne, the cookies aren’t notably spicy — there’s just a little tingle that creeps up about halfway through eating one that makes you wonder, “ooohh… what’s that?” Heat level is similar to ginger.
Thank you for the suggestion! I may do that, as I take mine out at 12 minutes and never a minute longer. I’m so happy to hear that your cookies were enjoyed, I think this recipe is a real gem so I’m always delighted when others agree.
I revised the cooking time from 12-14 minutes to 10-12 minutes. Hopefully that will help others get the results they’re looking for the first time. Thanks for the feedback!
I made these yesterday. I thinkI cook them too long because they were not soft. So I threw the batch away and am starting over again today. I think less minutes may be the trick. Will try again and hopefully they turn out soft and not crunchy!
Interesting Tina. You’re the second person who has mentioned the cooking time so I’m going to revise that in my recipe as I usually go with the shortest time anyway. Sorry your first batch didn’t turn out how you’d hoped. Let me know if cooking them less does the trick. Be sure to pull them out when the cracks have formed but they still look quite moist between the cracks <3
I revised the cooking time from 12-14 minutes to 10-12 minutes. Hopefully that will help others get the results they’re looking for the first time. Thanks for the feedback!
Has anyone added chocolate chips to these to boost the chocolate factor?
Hi Jenny ☺️ I have grated chocolate shavings in to get a more chocolatey taste, it was super yummy! Let me know if you try the chips. I was concerned the cookies wouldn’t puff up and crack the way they’re supposed to.
Perfect advice! I am making them tomorrow which is Sunday for a cookie exchange on Monday. They look amazing. I will let you know how they turn out.
Hi, this look so good! How many grams of butter in the 12 tbsp?? I’m from Australia and the American measuring system is a bit tricky. Thanks heaps!
Hi Carla! 12 tablespoons of butter should clock in at 170 grams ❤️ Happy baking!
I just made them today and they came out delicious!! Crunchy and chewy. Thank u for a great recipe
Oh, my goodness! Just pure chocolatey goodness! Thank you for sharing … making another batch now!
I just made these and wow, they are delicious. I love that they’re not too sweet. I used some yummy cocoa powder from Trader Joe’s.
I’m so happy you like them Megen! I’ve never tried TJ’s cocoa, I’ll give it a shot next time ❤️
Why you don’t use mexican chocolate like ibarra instead of nestle? There are in powder too.then they’ll really taste like Mexican cookies. This cookies are good but it can be better!
Wow!! These cookies were a hit. Thank u so much for an awesome recipe.
Not sure what I did wrong…Cookies taste great, but are very flat. And yes, I chilled my dough for over an hour.
Oh no! My guess is that you were a little light on flour. What method are you using for measuring the flour?
I have read that recipes may turn out differently if a silpat mat was used to bake the cookies.
Can I roll them and then put it in the fridge for a couple of days and then bake them later
Yes, that should work. But I wouldn’t roll them in the sugar until the day you bake. I would rolls the balls and put on a baking sheet then put in the freezer. Once frozen, you can put them in a ziplock and they won’t stick together. The day you want to bake take them out of the freezer, put on the baking sheets and thaw in the fridge for a bit. Then you can roll and bake.
Making these right now. I doubled the recipe since I’m taking them to work. I’ve eaten 2 already and goodness they’re soooo good. I honestly wish I had put more pepper though. I did put the 1/4 tsp but I need more kick. Next time 🙂 thank you for this recipe. I need to stay away from them or else I won’t have any for work LOL
So glad you like them Sonia! Yes, the little kick at the end is addictive ❤️
I love these. I add a 1/2 tsp Grand Marnier to the dough just because that is what I put in my Mexican (Arizona) hot chocolate. So yum. Thanks for sharing!
OMG, that sounds amazing. I’m 100% adding a bit of orange extract to mine next time. Thanks for sharing <3
What kind of butter does this recipe call for salted or unsalted?
I use unsalted, but either will work just fine 🙂
These look so good! Has anyone tried making these using a 1:1 gluten free flour? I isually us Bob’s.
Super simple and easy…no fancy ingredients. Absolutely delicious!! Love that you don’t have to make entire batch at once.
Will be making them again…and again…
Plus I used Cup4Cup gluten free a/p flour…perfect result!!
My cookies came out flat. Still tasted good but flat. Any suggestions?
I made these today. They are really good. However, I refrigerated the dough for 2 days and after 2 hours sitting out they still weren’t able to make into balls. Remixed briefly and was then able to form balls. But I guess it was a little warmer than should be because they flattened out. Lol. Still delicious.
Next time I will be sure to just refrigerate the 1 hour and save myself from frustration.
Thankyou. This recipe goes in my keeper box
Are the flavors in these cookies enhanced when they are made one day in advance, so the flavors can “meld” together, or does it ruin the cookie’s softness by not serving them immediately after cooling?
Are the flavors in these cookies enhanced when they are made one day in advance, so the flavors can “meld” together, or does it ruin the cookie’s softness by not serving them immediately after cooling?
Very good!!! Loved the spicy bite at the end! Def make again!!
This looks so good! What a great combination of flavors!
Can you use dutch processed cocoa in these?
Wife made these. I loved em but I would prefer to skip the cayenne pepper. Just not crazy about the hot taste.
I made these. I found them strange but good. Everyone who tried them liked them, including five year olds just getting out of kindergarten. I was shocked. I didn’t think kids would like them. Just shows how much kids are deprived of quality foods. I didn’t add all the cayenne, probably only 1/16 of a teaspoon. I’m wondering what would happen if I doubled the molasses.
My first batch turned out delicious but rather flat. I saw you mentioned that possibly being a flour issue—how many grams to a cup do you use? Bcuz I was right at 180 g for 1½ cups.
What temperature oven? I don’t see that in the instructions. Thank you.
How should I adjust this recipe for high altitude?
Is the cocoa sweetened or unsweetened? That will make a difference. Also I love spicy chocolate so I’m going to replace the cayenne with ancho Chili powder. Can’t wait to try them.
They were delicious, family loved them. Mine turned out flat. Followed the recipe to a tee. Suggestions please.
Thank you,
David
I love Mexican hot chocolate! I plane on making these gluten free as I have celiac disease, I have a great 1 to 1 GF substitute I use.
I am in love with this concept!!! Though I am the only one in my house with ovo, dairy and gluten intolerances. Any ideas?! Fact that I am a Cookie Monster, drives me insane anyhow! Anything for suggestions would be great! Thanks so much.
I just came across this recipe & I can’t describe how happy it’s made me just reading it
Question though.. Is there a substitute for molasses ? Please please say yes
Do you use regular cocoa powder or Dutch-processed cocoa powder?
Do you use regular cocoa powder or Dutch-processed cocoa powder?
I made funny mistake and used bread flour instead of AP flour and stuffed them with frozen marshmallow per the NYT version of this recipe and they came out SO chewy it was unbelievable, def worth a try!
I don’t know what I did wrong, but the dough was dry and sandy. They still taste good, but look more like lumps of coal than chewy cookies. Going to try again soon.
ok yes these are very good! i used somewhere between 1/8th and 1/4 teaspoon of cayenne and it was the perfect kick. no mods — delicious!
Super simple and easy…no fancy ingredients. Absolutely delicious!! Love that you don’t have to make entire batch at once.
Will be making them again…and again…
I’m not much of a baker but I followed the recipe easily and the cookies came out perfect. Delicious and looked beautiful- just like the picture. Thank you!
These are insanely good! I made them for a themed mexican dinner and I do NOT like chocolate but was so happy with the taste tests. My son and hubby adored them. Bringing them to family tomorrow.
These are te best chocolate cookies I’ve ever made. I added 1/2 tsp cayenne pepper because I like spice. I’ll make these again for sure. Thank you.
I am not sure how I came across this recipe, but I’m so glad I did! Like others said, my cookies were done in 9 minutes, but I know my oven runs a little hot. Made no changes to the original recipe and was really happy with how they turned out. Don’t let the cayenne freak you out – I promise you’ll be glad you added it! Tastes just like Abuelita! Adding this to my regular cookie rotation for sure.
Hello! I made this recipe and fell in love. The taste and texture are both perfect. I would like to know if you have ever put any add-ins into the batter and if so, how they worked out. I was thinking either mini chocolate chips or mini dehydrated marshmallows (for the full hot chocolate effect). Any advice/experience you can share is greatly appreciated.