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!
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.
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Notes
If you can't find coffee extract, you can stir 1/4 teaspoon instant coffee granules into the vanilla extract instead.If you'd like the cookies to have more spice, you can increase the cayenne pepper to 1/4 teaspoon.