Mexican Chocolate Icebox Cookies Recipe Recipe

Name: Mexican Chocolate Icebox Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon cayenne pepper; 1/4 teaspoon salt; 8 tablespoons unsalted butter (1 stick), room temperature; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1/4 cup whole milk; 1/2 teaspoon vanilla extract; 1 large egg, room temperature; 2 cups finely chopped Mexican chocolate, such as Ibarra

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, room temperature
2 cups finely chopped Mexican chocolate, such as Ibarra

1
Whisk together the flour, baking powder, cayenne, and salt in a medium mixing bowl to aerate the mixture and break up any lumps.
2
Set aside.
3
Combine butter and sugar in bowl of stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes.
4
Add milk and vanilla and blend well.
5
Scrape down bowl, add egg, and mix well.
6
Reduce mixer to low, add flour mixture, and mix until just incorporated.
7
Fold in chopped chocolate.
8
Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight.
9
Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
10
When ready to bake the cookies, heat oven to 350 degrees F and arrange rack in the middle.
11
Remove cookie dough from the refrigerator and slice into 1/4-inch thick rounds.
12
Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.

1325

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon cayenne pepper, 1/4 teaspoon salt, and more.

Yes, Mexican Chocolate Icebox Cookies Recipe 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.

Mexican Chocolate Icebox Cookies Recipe

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