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cookie jar: mexican hot chocolate cookies

With Cinco de Mayo coming up tomorrow I thought it would be fun to do a cookie inspired by the holiday.

I’ve already done a margarita cookie (along with those Muddy Buddies ftw), so I decided to try these Mexican hot chocolate cookies that I came across in the latest Martha Stewart Living:

mexican hot chocolate cookies

Oh, yum.

These cookies fall into the “cake-y” category, and the roll in raw sugar gave the most perfect crunch. The addition of cinnamon and cayenne makes these little guys taste just like a cup of Mexican hot chocolate, but in cookie form!

mexican hot chocolate cookies

I’m thinking churros cookies, next – what say you?

mexican hot chocolate cookies

Mexican Hot Chocolate Cookies
lightly adapted from Martha Stewart Living

1 stick unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla
1 1/2 cups flour
1/4 cup Dutch cocoa
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda

½ cup turbinado or raw sugar

Line 2 baking sheets with parchment paper.

Beat the butter and brown sugar for 3 minutes – add the egg and vanilla and beat again. Add the flour, cocoa, cinnamon, salt, cayenne pepper and baking soda and beat till just combined.

Use a tablespoon or cookie scoop to scoop out little mounds of dough – place on one of your prepared baking sheets (they can be close together at this point). When you’ve used all the dough, shape each mound into rounds and roll in the turbinado sugar to coat completely. Chill for 30 minutes; heat the oven to 325 degrees.

Transfer half of the balls to your other baking sheet so that you can space them all about 2″ apart. Bake for 11 – 14 minutes, or till the tops crack slightly. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

All. The. Cookies. Right here!

mexican hot chocolate cookies


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