Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

These Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, are a delicious treat perfect for any occasion. With their fudgy center and crispy edges, these cookies bring together the rich flavors of chocolate and warm cinnamon in every bite. Ideal for holiday gatherings, cozy evenings at home, or simply as a sweet indulgence, these cookies are sure to impress anyone who tries them.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of chocolate and cinnamon creates a unique taste that delights the palate.
• Easy to Make: With simple ingredients and straightforward steps, you’ll have fresh cookies in no time.
• Perfect Texture: Enjoy a soft, chewy interior with slightly crisp edges that make every bite satisfying.
• Customizable Heat: Add a hint of cayenne pepper for an extra kick if you like your cookies with a bit of spice!
• Great for Sharing: With 20 servings, these cookies are perfect for sharing with friends and family.

Tools and Preparation

To make your baking experience smooth and enjoyable, having the right tools on hand is essential. Here’s what you’ll need.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer or large mixing bowl: Helps achieve a creamy texture by thoroughly mixing ingredients.
• Baking sheets: Provides an even surface for baking your cookies.
• Parchment paper or silicone mats: Prevents sticking and makes clean-up easy.
• Wire rack: Allows cookies to cool evenly without becoming soggy.

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 two 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 butter until creamy.
2. Add in 1 and 1/2 cups granulated sugar.
3. Beat together for about two minutes until light and fluffy, scraping the sides as needed.

Step 3: Add Eggs and Vanilla

Add the eggs and vanilla extract, mixing well until fully incorporated.

Step 4: Mix Dry Ingredients

Add the cocoa powder and flour, but do not mix yet. Instead:
1. Make a well in the center of the flour mixture.
2. Add in the cream of tartar, baking soda, baking powder, and kosher salt. Blend these dry ingredients into the well using a small spoon before mixing with wet ingredients.

Step 5: Combine Wet and Dry Ingredients

Turn your mixer on low:
1. Slowly beat in the flour mixture until just combined.
2. Scrape down the sides to ensure everything is mixed properly.

Step 6: Chill Dough (Optional)

You can cover your dough and refrigerate it for up to 48 hours if desired. However, you can also bake them right away!

Step 7: Shape Cookies

Shape your dough into rounds about 2-3 tablespoons each, ensuring they are uniform in size.

Step 8: Prepare Cinnamon Sugar Mixture

In a shallow bowl:
1. Combine either 1/4 cup or 1/3 cup granulated sugar with 1 & 1/2 tablespoons cinnamon.
2. Roll each ball of dough in this mixture until well coated.

Step 9: Bake Cookies

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

Step 10: Cool Down

Let cookies rest on sheets for about two minutes before transferring them back into the bowl with cinnamon sugar:
1. Use a spatula carefully to avoid breaking them.
2. Sprinkle additional cinnamon sugar on top while still hot to help it stick.

Step 11: Final Cooling

Transfer cookies to a wire rack to cool completely, but enjoy them warm if you can!

Now you have delightful Mexican Hot Chocolate Cookies ready to share!

How to Serve Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

Serving Mexican Hot Chocolate Cookies is all about enhancing their delightful flavors. These cookies are perfect for any occasion, whether it’s a cozy night in or a festive gathering.

With a Glass of Milk

• A classic pairing that complements the rich chocolate flavor and helps balance the sweetness.

As Part of a Dessert Platter

• Arrange these cookies alongside other treats like brownies or fruit tarts for a diverse dessert spread.

Warm with Ice Cream

• Serve the cookies slightly warm and top them with your favorite vanilla ice cream for a delicious contrast.

Dusted with Powdered Sugar

• Lightly sprinkle powdered sugar on top for an elegant touch that adds sweetness without overpowering the chocolate.

With Fresh Fruit

• Pair these cookies with sliced strawberries or raspberries to add freshness and acidity to your dessert experience.

How to Perfect Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

To achieve the best results with your Mexican Hot Chocolate Cookies, consider these helpful tips:

• Chill the Dough: Refrigerating the dough for at least 30 minutes can enhance flavor and make it easier to handle.

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.

• Measure Properly: Use the spoon-and-level method for flour to avoid dense cookies. Too much flour can lead to dry results.

• Don’t Overmix: Mix until just combined after adding dry ingredients; this keeps the cookies tender and chewy.

• Watch Baking Time: Keep an eye on your cookies as they bake; they should be soft in the center but set around the edges when done.

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

These delicious cookies can be enjoyed with various side dishes that elevate their appeal. Here are some great options:

1. Fruit Salad
   A fresh mix of seasonal fruits adds a refreshing contrast to the rich chocolate flavor.

2. Chocolate Fondue
   Dip these cookies into warm chocolate sauce for an indulgent treat that chocolate lovers will adore.

3. Cinnamon-Spiced Coffee
   Brewed coffee with hints of cinnamon pairs perfectly, enhancing the cookie’s cinnamon sugar coating.

4. Vanilla Yogurt Parfait
   Layer yogurt, granola, and slices of cookie for a delightful dessert or breakfast option.

5. Cheese Board
   Include mild cheeses like brie or gouda, which balance out the sweetness of the cookies nicely.

6. Hot Chocolate
   For a double dose of chocolate, serve these cookies alongside a warm cup of hot cocoa topped with whipped cream.

Common Mistakes to Avoid

Baking Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) can be a delightful experience, but there are common pitfalls to watch for.

• Overmixing the dough: Mixing too much can lead to tough cookies. Mix until just combined for a tender texture.
• Incorrect oven temperature: Always preheat your oven. An unheated oven can cause uneven baking and affect the cookie’s texture.
• Skipping the chilling step: If you have time, chilling the dough helps develop flavors and makes it easier to handle.
• Not measuring ingredients properly: Use a kitchen scale or proper measuring cups to ensure accuracy in your measurements for consistent results.
• Using expired ingredients: Check the freshness of your baking soda and baking powder. Expired ingredients can prevent your cookies from rising properly.

Storage & Reheating Instructions

Refrigerator Storage

• item Store the cookies in an airtight container for up to 1 week.
• item Place parchment paper between layers to keep them from sticking together.

Freezing Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• item Freeze baked cookies in an airtight container or freezer bag for up to 3 months.
• item For best results, layer parchment paper between cookies to avoid clumping.

Reheating Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)

• Oven: Preheat to 350°F and bake for about 5 minutes or until warm.
• Microwave: Heat one cookie at a time for about 10-15 seconds for a soft texture.
• Stovetop: Place cookies in a skillet over low heat, cover, and warm for a few minutes.

Frequently Asked Questions

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

Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure it’s a one-to-one replacement for best results.

How do I make these cookies spicier?

To add more heat, mix in cayenne pepper as mentioned in the recipe. Start with 1/4 teaspoon and adjust according to taste.

What if I don’t have cream of tartar?

You can replace cream of tartar with lemon juice or vinegar in equal amounts. This helps stabilize the dough.

Can I make these cookies ahead of time?

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

Final Thoughts

These Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) are not only fudgy and delicious but also offer versatility with their flavor profile. Feel free to customize them by adding nuts or swapping out spices. Enjoy these delightful treats with friends or family!