Description
Delight in the warm, spicy flavors of these Mexican Hot Chocolate Cookies, featuring a soft center and a hint of cayenne pepper.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- Combine dry ingredients in a large mixing bowl and whisk until well mixed.
- Cream the butter with granulated and brown sugars until light and fluffy.
- Incorporate the egg and vanilla into the butter mixture, mixing until smooth.
- Fold in the dry ingredients gently until a cohesive dough forms.
- Shape the dough into balls and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
Refrigerate dough for up to 3 days or freeze for a month. Customizations can include different mix-ins like chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg