Mexican Hot Chocolate Crinkle Cookies – Spicy, Sweet & Perfectly Chewy

Introduction

There’s something incredibly comforting about a freshly baked cookie, but when you’re looking for something beyond the usual, unique cookie recipes like these Mexican Hot Chocolate Crinkle Cookies are the way to go! Inspired by the rich flavors of traditional Mexican hot chocolate, these cookies combine deep cocoa flavors, a hint of spice, and a perfectly chewy texture. Growing up, I always loved a warm mug of spiced hot chocolate, and transforming that cozy experience into a cookie felt like the perfect idea. These cookies deliver a bold chocolate taste with a touch of cinnamon and cayenne for an irresistible balance of sweet and spicy.

Why You Will Love This Recipe

• Perfectly Balanced Flavor: The warmth of cinnamon and cayenne pairs beautifully with rich chocolate.
• Chewy & Fudgy Texture: These cookies stay soft on the inside while having a delicate crinkled exterior.
• A Unique Take on Classic Crinkle Cookies: Adding spice elevates the classic chocolate crinkle into something unexpected and exciting.
• Great for Any Occasion: These cookies are ideal for the holidays, cozy evenings, or as a fun twist on traditional chocolate cookies.
• Easy to Make: No fancy techniques or hard-to-find ingredients — just simple pantry staples with a Mexican-inspired twist.

Equipment Needed

• Mixing bowls (one large, one medium)
• Hand or stand mixer (for creaming butter and sugar)
• Whisk (to blend dry ingredients evenly)
• Spatula (for folding ingredients)
• Baking sheet (lined with parchment paper)
• Cookie scoop or tablespoon (for uniform cookie sizes)
• Sifter (to evenly coat cookies in powdered sugar)
• Cooling rack (for proper cooling after baking)

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) milk
• 1/2 cup (60g) powdered sugar (for rolling)

Ingredient Tips

• Cayenne Pepper: A little goes a long way! If you’re hesitant about spice, start with 1/8 tsp.
• Cocoa Powder: Use Dutch-processed cocoa for a smoother, deeper chocolate flavor.
• Brown Sugar: Helps retain moisture and chewiness.
• Powdered Sugar Coating: Creates the signature crinkle effect when baked.

Instructions

1. Prepare the Dry Ingredients

• In a medium bowl, whisk together flour, cocoa powder, baking powder, cinnamon, cayenne, and salt.

2. Mix the Wet Ingredients

• In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in eggs one at a time, followed by vanilla extract.
• Slowly mix in milk until combined.

3. Combine and Chill the Dough

• Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
• Cover the dough and refrigerate for at least 1 hour to allow flavors to meld and prevent excessive spreading.

4. Shape and Coat the Cookies

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Scoop tablespoon-sized portions of dough and roll into balls.
• Coat each dough ball generously in powdered sugar.

5. Bake and Cool

• Arrange cookies on the baking sheet, spacing them about 2 inches apart.
• Bake for 12-14 minutes, until the cookies crackle on top but remain slightly soft inside.
• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Crinkle Cookies

• Chill the Dough: This prevents excessive spreading and enhances flavor.
• Generously Coat in Powdered Sugar: This ensures a bold crinkle effect.
• Do Not Overbake: The cookies should be slightly soft in the center when removed from the oven.

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Extra Spicy: Increase the cayenne to 1/2 tsp for a bolder kick.
• Dairy-Free: Substitute milk with almond milk and butter with vegan butter.

Serving Ideas

• Enjoy with a cup of Mexican hot chocolate for a double chocolate treat.
• Pair with vanilla ice cream for a delicious contrast of flavors.
• Pack them in a decorative tin for holiday gifting.

FAQs

1. Can I freeze the cookie dough?

Yes! Shape the dough into balls, freeze on a tray, then store in a bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes.

2. Why didn’t my cookies crinkle?

Make sure to fully coat the dough in powdered sugar and that the dough is properly chilled before baking.

3. How spicy are these cookies?

The spice is subtle but noticeable. You can adjust the cayenne to your preference.

Nutritional Information (Per Cookie)

• Calories: 180
• Carbohydrates: 22g
• Protein: 3g
• Fat: 8g
• Fiber: 1g
• Sugar: 12g

Concluding Thoughts

If you love unique cookie recipes, these Mexican Hot Chocolate Crinkle Cookies will be your new favorite. They offer a rich, fudgy texture with a touch of warmth, making them perfect for any occasion. Try them out, and let me know how they turn out! If you enjoyed this recipe, share it with friends and check out more creative cookie ideas on the blog. Happy baking! 🍫🔥🍪

Print Recipe

Mexican Hot Chocolate Crinkle Cookies – Spicy, Sweet & Perfectly Chewy

Author: Olivia Bennett Courses: Bakes and Breaks

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 1 hr Total Time 1 hr 30 mins

Cooking Temp: 350  F Servings: 20 Estimated Cost: $ 12 Calories: 180

Best Season: Suitable throughout the year, Winter

Description

These Mexican Hot Chocolate Crinkle Cookies combine the deep, bold flavors of cocoa with a hint of warmth from cinnamon and cayenne, creating an indulgent yet balanced cookie experience. With a chewy interior and a crackled, powdered sugar coating, they are perfect for the holidays, cozy winter nights, or anyone who loves unique cookie recipes with a kick. Enjoy them with a warm drink or as a standout addition to your dessert collection!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cups (190g) all-purpose flour

• ¹⁄₂ cup (60g) unsweetened cocoa powder

• 1 tsp baking powder

• ¹⁄₂ tsp cinnamon

• ¹⁄₄ tsp cayenne pepper (adjust to taste)

• ¹⁄₄ tsp salt

• ¹⁄₂ cup (113g) unsalted butter, softened

• ³⁄₄ cup 150g) brown sugar

• ¹⁄₄ cup (50g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¹⁄₂ cup (120ml) milk

• ¹⁄₂ cup (60g) powdered sugar (for rolling)

Instructions

1. Prepare the Dry Ingredients

    

   • In a medium bowl, whisk together flour, cocoa powder, baking powder, cinnamon, cayenne, and salt

   Mark as complete

1. Mix the Wet Ingredients

    

   • In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

   • Beat in eggs one at a time, followed by vanilla extract.

   • Slowly mix in milk until combined.

   Mark as complete

1. Combine and Chill the Dough

    

   • Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.

   • Cover the dough and refrigerate for at least 1 hour to allow flavors to meld and prevent excessive spreading.

   Mark as complete

1. Shape and Coat the Cookies

    

   • Preheat oven to 350°F (175°C).

   • Line a baking sheet with parchment paper.

   • Scoop tablespoon-sized portions of dough and roll into balls.

   • Coat each dough ball generously in powdered sugar.

   Mark as complete

1. Bake and Cool

    

   • Arrange cookies on the baking sheet, spacing them about 2 inches apart.

   • Bake for 12-14 minutes, until the cookies crackle on top but remain slightly soft inside.

   • Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack

   Mark as complete

Nutrition Facts

Servings: 20 ServingCalories:180kcalTotal Fat:8gSaturated Fat: 4gCholesterol:20mgSodium:45mgPotassium:65mgTotal Carbohydrate:22gDietary Fiber: 1gSugars: 12gProtein:3g

Note

• Chill the Dough: This prevents excessive spreading and enhances flavor.
• Generously Coat in Powdered Sugar: This ensures a bold crinkle effect.
• Do Not Overbake: The cookies should be slightly soft in the center when removed from the oven.

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