Spicy Mexican Hot Chocolate Cookies – a delicious recipe with white sugar, butter, vanilla, salt, eggs, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2
Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
3
Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
4
Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
5
Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
1335
kcal
Calories
67
g
Fat
173
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 3/4 cups white sugar, divided, 1 cup softened butter, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt, and more.
Yes, Spicy Mexican Hot 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
