Description
Delightful Mexican Hot Chocolate Cookies inspired by the classic beverage, featuring a rich blend of chocolate and spices.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy—about 3–5 minutes.
- Add the egg and vanilla extract, blending until combined.
- Sift together the flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Roll the dough into small balls, about 1 inch in diameter, and coat them in sugar.
- Place the sugar-coated balls on a lined baking sheet, leaving about 2 inches of space between each ball.
- Bake for 10-12 minutes until the edges are firm, and the centers are still soft.
- Cool for a couple of minutes on the baking sheet before transferring to a wire rack.
Notes
For a dairy-free version, consider using coconut oil. Substitute all-purpose flour with a gluten-free blend if allergies are a concern.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg