Mexican Hot Chocolate Cookies

These Mexican hot chocolate cookies are deeply chocolaty, and spiced with cinnamon, cayenne pepper, and black pepper. 

The edges of these Mexican chocolate cookies are coated in a mixture of cinnamon and sanding sugar to add some crunch and sparkle.

I used lots of Dutch-processed cocoa in these cookies. I love the deep color it adds, as well as the rich chocolate flavor. It's not always available in grocery stores, but there are many sources for buying it online. 

After making this Mexican Hot Chocolate No Churn Ice Cream (which is amazing), I've been obsessed with the flavor combination of chocolate, cinnamon, and cayenne. 

If you'd like to make a plate of Mexican cookies, be sure also to include red, white, and green polvorones and orange biscochos. 

This month, the Creative Cookie Exchange members are offering cookies that last in a tin. I think these cookies are perfect for packing up and sending across country to friends and family. 

Check out what the rest of the cookie bakers came up with for cookies that will hold together while being shipped to friends and family:

• Carrot Cake Biscotti from What Smells so Good?
• Cinnamon Chocolate Shortbread from Food Lust People Love
• Mexican Chocolate Cookies from Karen's Kitchen Stories 
• Oatmeal Lace Cookies from The Spiced Life

 These cookies, with the sparking sugar and cinnamon coating on the edges, are seriously hard to resist. I love the combination of chocolate, cinnamon, and chiles. They are sooooo rich and chocolaty. Definitely give them a try.

cookies, chocolate, Dutch chocolate

cookies, desserts

American

Yield: 48 cookiesAuthor: Karen Kerr

Mexican Hot Chocolate Cookies

ingredients

• 1 1/3 cups (6 2/3 ounces) unbleached all purpose flour
• 3/4 cup (2 1/4 ounces) Dutch-processed cocoa powder. I used Rodelle. 
• 1 tablespoon cinnamon, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 12 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup sparkling sugar

instructions

1. In a medium bowl, whisk together the flour, cocoa, 2 teaspoons of the cinnamon, salt, pepper, and cayenne. 
2. In the bowl of a stand mixer, using the paddle attachment, beat the butter and granulated sugar on medium high until light and fluffy, approximately 3 minutes. Beat in the egg. Reduce the mixer speed to low and slowly mix in the flour mixture. 
3. Divide the dough into two equal pieces and roll each into 6 inch logs. Wrap each log with plastic wrap and refrigerate for at least 2 hours. 
4. When ready to bake, heat the oven to 375 degrees F and fill a plate with the sparkling sugar mixed with the remaining teaspoon of cinnamon. 
5. Line two baking sheets with parchment paper. 
6. Roll each log in the sugar cinnamon mixture to fully coat. Press the sugar/cinnamon mixture into the dough. 
7. Cut each log into 24 equal sized pieces and place them on one of the baking sheets. Bake the cookies, one sheet at a time, for 10 to 12 minutes. Let cool on the pan for 5 minutes. Move the cookies to a wire rack.  

https://www.karenskitchenstories.com/2018/12/mexican-hot-chocolate-cookies.html

Karen's Kitchen Stories

Recipe adapted from Cook's Country Magazine. Subscribe!