Mexican Chocolate Cookies Recipe

Name: Mexican Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Unsalted Butter, melted; 4 Tablespoons Granulated Sugar; 3 Tablespoons Brown Sugar; 1/4 cups Unsweetened Cocoa Powder; 5 Tablespoons Plain, Non-fat Greek Yogurt; 1/2 teaspoons Vanilla Extract; 1/2 cups Plus 1 Tablespoon, Whole Wheat Pastry Flour; 1/8 teaspoons Baking Soda; Pinch Of Kosher Salt; 1/2 teaspoons Cinnamon; 1/8 teaspoons Cayenne Pepper; Turbinado Sugar For Topping (optional)

Servings: persons

2 Tablespoons Unsalted Butter, melted
4 Tablespoons Granulated Sugar
3 Tablespoons Brown Sugar
1/4 cups Unsweetened Cocoa Powder
5 Tablespoons Plain, Non-fat Greek Yogurt
1/2 teaspoons Vanilla Extract
1/2 cups Plus 1 Tablespoon, Whole Wheat Pastry Flour
1/8 teaspoons Baking Soda
Pinch Of Kosher Salt
1/2 teaspoons Cinnamon
1/8 teaspoons Cayenne Pepper
Turbinado Sugar For Topping (optional)

1
Preheat oven to 350u00b0F and line a baking sheet with parchment paper or a silpat mat.
2
In a small saucepan, melt the butter. Add the sugars and cocoa powder to the butter and whisk together. Turn the heat off and add in the Greek yogurt and vanilla extract, whisking until everything is combined.
3
In a medium-sized bowl whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper. Pour the chocolate mixture into the dry ingredients and fold together with a spatula until everything is incorporated.
4
Use a cookie scoop to measure out the cookies. Roll them into a ball and then flatten them slightly with your hand. Top the cookies with a sprinkle of turbinado sugar.
5
Place them in the oven on the middle rack and bake for 8-10 minutes. Let the cookies cool for a couple minutes on the baking sheet before removing them and putting them on a cooling rack.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, melted, 4 Tablespoons Granulated Sugar, 3 Tablespoons Brown Sugar, 1/4 cups Unsweetened Cocoa Powder, and more.

Yes, Mexican Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions