Mexican Hot Chocolate Cookies are full of deep, spicy chocolate flavors that beg to be eaten! Be sure to make a double batch, these cookies disappear quickly!
I found this Mexican hot chocolate shortbread recipe a couple of years ago in one of those Christmas cookie magazines and had to make them. I love cookies.
Hell, one of my desert island foods is chocolate chip cookies, but sometimes a break from the super sweet variety is awesome.
That’s what these fun holiday cookies are – a slightly spicy chocolate bite that’s rich, satisfying, and made for hot chocolate lovers!
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While the flavor of these cookies is great, it’s the texture that really calls to me. They’re soft. Softer than I was expecting.
Normally I think of shortbread as being crumbly with a firm cookie texture. These hot chocolate cookies are just firm enough on the outside to hold together the soft inside.
I like to keep the spiciness level of these cookies fairly tame, just enough to taste by not heat your mouth too much. That being said, if you want a little more punch, you can increase the amount of cayenne pepper to 1/4 teaspoon.
And be sure you have a big glass of milk on hand to cool your mouth down. The deep chocolate flavor pair with the spicy pepper is worth the heat and is guaranteed to make this one of your favorite cookies any time of year!
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Mexican Hot Chocolate Cookies
- 1 3/4 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup unsalted butter equivalent to 2 sticks, at room temperature
- 1 cup light brown sugar packed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coffee extract
- 2 tablespoons sugar for rolling
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, almond flour, cocoa powder, salt, cinnamon, and cayenne.
- In a large mixing bowl, beat together butter, brown sugar, vanilla, and coffee extract until smooth and creamy, about 2 minutes.
- Add the dry ingredients to the wet ingredients in 2 additions, mixing until just combined after each addition. Scrape the sides of the bowl as needed. (The cookie dough will look like large crumbs.)
- Portion dough using a small cookie scoop onto the prepared baking sheet. Use your hands to smoosh the dough together and then roll it into a ball. Repeat with remaining dough.
- Dip each dough ball into the sugar and roll around until coated. Place the cookie dough back on the baking sheet. Use the bottom of a drinking glass to flatten the dough to about 1/4-inch thickness.
- Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.