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Mexican Hot Chocolate Cookies

Name: Mexican Hot Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Mexican
Ingredients: 150 g Caster sugar; 50 g Soft brown sugar; 60 g Unsweetened cocoa powder; 2 cdtas Ground cinnamon; 0.5 cdta Ancho chilli powder; 1 cdta Vanilla extract; 200 g Plain flour; 1 Egg; 115 g Butter

4.0(1 rating)

32 min (20 prep + 12 cook) Easy 24 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 22 Jun 2026

Soft, fudgy cookies spiced with cinnamon and a hint of chilli, inspired by Mexican drinking chocolate.

About this recipe

Mexican chocolate cookies: soft inside with crisp edges, flavoured with cinnamon and a pinch of ancho chilli powder that adds depth and subtle heat. Inspired by Oaxacan drinking chocolate with its distinctive spiced profile.

History & Origin

Mexican drinking chocolate - made with cacao, sugar, cinnamon and sometimes chilli or almonds - was the first chocolate tasted by Europeans when Hernán Cortés encountered it at the Aztec court of Moctezuma II. The chocolate tablets from Oaxaca, Tabasco and Chiapas maintain that spiced tradition that distinguishes Mexican chocolate from its European counterpart. The cookie version emerged from Chicano cooking in the USA, where the ingredients of grandmothers' Mexican hot chocolate were transformed into a perfect biscuit for any occasion.

Estimated cost

£4.73

Total cost

£0.20

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

145

Calories

Protein

20g

Carbohydrates

Fat

Fibre

85mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 180°C. Line two baking trays with baking paper. In a bowl, mix 200 g plain flour, 60 g unsweetened cocoa powder, 1 tsp cinnamon, ½ tsp ancho chilli powder, 1 tsp bicarbonate of soda and ½ tsp salt. Set aside.
2
In another bowl, beat 115 g softened butter with 150 g caster sugar and 50 g soft brown sugar until pale and fluffy (3–4 minutes with an electric mixer).
3
Add 1 egg and 1 tsp vanilla extract to the butter mixture. Beat until combined. Fold in the dry ingredients with a spatula until you have a uniform dough.
💡 Do not overwork the dough to avoid tough biscuits
4
Roll the dough into balls of about 30 g each. Coat in a mixture of 50 g sugar and 1 tsp cinnamon. Place on the trays 5 cm apart.
5
Bake for 10–12 minutes. The biscuits will look soft when you take them out - they firm up as they cool. Do not overbake or they will lose their chewy texture.
6
Leave to cool for 5 minutes on the tray, then transfer to a wire rack. Store in an airtight container for up to 5 days.

Frequently asked questions

What people ask about this recipe

What makes these cookies 'Mexican' hot chocolate cookies?

They are spiced like traditional Mexican drinking chocolate, with cinnamon and a hint of chilli alongside the cocoa. This warming, slightly spicy profile is what distinguishes Mexican chocolate from plain European chocolate.

How much chilli should I add?

Start with just a pinch of cayenne or ground chilli for a subtle warmth that builds after the sweetness. You can leave it out entirely for children, or add a little more if you enjoy a noticeable kick.

Why are my cookies flat?

Usually the butter was too soft or the dough too warm. Chill the dough for 30 minutes before baking and make sure your baking tray is cool between batches for thick, fudgy cookies.

How do I keep them soft?

Slightly under-bake them, so the centres look just set, and store in an airtight tin. A slice of bread in the tin helps keep them soft for several days.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.