Mexican Hot Chocolate Cookies

These crispy, chewy and spicy Mexican Hot Chocolate cookies are the perfect winter warmer. They’re as easy as they are delicious.

36 - 48 Cookies

Easy 15 minutes



for this recipe Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies:

1 cup unsalted butter
0.75 cup brown sugar
0.25 cup granulated sugar
1 package pudding supreme chocolate
2 eggs
1 tsp vanilla extract
2 cup flour
0.25 cup cocoa powder
1 tsp baking soda
0.25 tsp salt
2 cup chocolate chopped

Sugar Topping:

2 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp cayenne pepper
0.25 cup granulated sugar




Pre-heat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.


In a medium sized mixing bowl, combine; flour, baking soda, and salt, set aside.


Mix cocoa powder with sugar separately first. Using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream cocoa mixture, butter and brown sugar together until smooth. Add in pudding mix, eggs, and vanilla. Continue to beat for one minute on medium speed.


Gradually add the dry ingredients to the wet ingredients, mix until combined. Fold in chocolate chips.


In a small bowl combine ¼ cup sugar, cinnamon, cayenne, and nutmeg. Form the dough into 1 ½ tablespoon sized balls and roll in cinnamon sugar mixture. Place cookies about 3-inches apart, on prepared baking sheet. 


Bake cookies for 10-13 minutes, or until cookies are set in the centre and begin to crack. 

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