Mexican Hot Chocolate Crinkle Cookies
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Soft and chewy, these Mexican Hot Chocolate Crinkle Cookies strike the perfect balance of rich chocolate and a kick of spice. Enjoy with a big glass of milk or cozy hot cocoa.
If you love crinkle cookies, be sure to check out some of my other favorites like Easy Gingerbread Crinkle Cookies, Chocolate Crinkle Cookies, or Chocolate Chip Crinkle Cookies.
Table of Contents
These chewy crinkle cookies have a rich chocolate flavor and subtle kick. I love these spiced chocolate cookies as they strike a beautiful balance of decadence and spice. I love to enjoy these Mexican Hot Chocolate Crinkle Cookies with a big glass of milk. These spiced chocolate cookies are perfect for dipping!
This recipe is a collaboration with my favorite cocoa company, NuNaturals! I have been using their organic Dutch cocoa powder forever and it’s my favorite! You can use code MIMI for 10% off your order.
Why You’ll Love This Recipe
Rich Chocolate Flavor: These Mexican Hot Chocolate Cookies use Dutch cocoa powder combined with dark brown sugar for a rich chocolate flavor in every bite.
Perfectly Spiced: I use a mixture of cinnamon, chili powder, cayenne, and nutmeg. This combination creates a subtle kick as well as a warm and comforting spice mix.
Soft and Chewy: These spiced chocolate cookies are soft and chewy. I add an extra egg yolk which makes these cookies extra chewy.
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Cane Sugar: I use organic cane sugar in this recipe for the cookies and also for rolling.
- Dark Brown Sugar: I use my Homemade Dark Brown Sugar recipe, but store bought also works.
- Eggs: I use organic large eggs.
- All Purpose Flour: I’m using organic all purpose flour in this recipe, my favorite is Cairnspring Mills.
- Cocoa Powder: I use NuNuruals Organic Dutch Cocoa Powder for a rich, dark chocolate flavor.
- Baking Powder: I use baking powder in these cookies. For more info on leavening agents, be sure to read my post the Difference Between Baking Soda and Baking Powder.
- Salt: I use a fine sea salt in this recipe.
- Spices: I use a mix of cozy spices and Mexican spices. I use organic ground cinnamon, nutmeg, chili powder, and cayenne for a beautiful balance of cozy and spice.
- Powdered Sugar: You’ll need organic powdered sugar for rolling the cookie dough in for the iconic crinkle cookie.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use a stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You’ll need two half sheet pans.
- Parchment Paper: I use my favorite nontoxic parchment paper from Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk.
In a separate bowl, add the flour, cocoa, baking powder, sea salt, vanilla bean, cinnamon, chili powder, cayenne, and nutmeg and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
Step 3
In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping.
Step 4
Using your hands, form the dough into 12 balls and roll them in the cane sugar first, then in the powdered sugar. Place on the prepared cookie sheets, spacing them at least 1-inch apart. You'll have 6 cookies per sheet.
Step 5
Bake for 15 to 17 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker’s Tips
- Make sure your butter is soft. I like to leave it out at room temperature for a while to let it soften naturally. You can even do this overnight in the winter weather.
- Using parchment paper really helps when baking cookies, I highly recommend it.
- Make sure to store in an airtight container.
FAQ’s
Yes, just add ¼ teaspoon of salt to the recipe.
If your dough is sticky, feel free to pop it in the fridge for 15 to 20 minutes. This will make it easier to handle. Or, you can also add in a little extra flour, as eggs can vary in size and if your eggs are a bit larger, they can contribute to a sticker dough. Start with 28 grams of flour and see how it is.
Store in an airtight container. You can also freeze them too!
Craving More?
Mexican Hot Chocolate Crinkle Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 212 grams all purpose flour
- 57 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 1 teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ¼ teaspoon ground cayenne
- ⅛ teaspoon ground nutmeg
Topping
- 57 grams cane sugar
- 71 grams powdered sugar
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk.
- In a separate bowl, add the flour, cocoa, baking powder, sea salt, vanilla bean, cinnamon, chili powder, cayenne, and nutmeg and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
- In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping.
- Using your hands, form the dough into 12 balls and roll them in the cane sugar first, then in the powdered sugar. Place on the prepared cookie sheets, spacing them at least 1-inch apart. You'll have 6 cookies per sheet.
- Bake for 15 to 17 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
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