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Mexican-Inspired Hot Chocolate Cookies

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Mexican-Inspired Hot Chocolate Cookies

These cookies have a wonderful balance of sweet and heat, making them perfect for dunking in ice-cold milk. 


  • 2 1/4 cups flour
  • 1 3/4 cups white sugar
  • 1 cup butter, softened but not melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon Stuart’s Spices Vietnamese Cinnamon
  • 1/2 teaspoon Stuart’s Spices 40,000 SHU Cayenne
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 375° F and prepare two baking sheets with parchment paper or non-stick spray
  2. Mix 1 1/2 cups of the sugar with butter until creamy
  3. Add vanilla and salt
  4. Blend in the eggs one at a time, making sure to mix each egg in well
  5. Sift in the cream of tartar and baking soda
  6. Next add in the cocoa powder, 1/2 tsp of the cinnamon, and the cayenne powder
  7. Once that’s mixed, add the flour and blend until mixed
  8. Finally add in the chocolate chips
  9. On a small plate or in a small bowl, mix together 1/4 cup of the sugar and remaining 1/2 tsp of cinnamon
  10. Roll the dough into similar-sized balls and then roll them into the cinnamon-sugar mixture
  11. Line on the baking sheets at least two inches apart, and bake around 10 minutes (each oven is different, so test for doneness)
  12. Let cool and enjoy!