'Tis the season for cookies and what better cookies to make than these smashing Mexican hot chocolate cookies. Think decadent chocolate, warming spices like cinnamon, nutmeg and of course a hint of chili powder! If you love hot chocolate and enjoy a hit of spice, then these cookie version of this popular drink will become your go-to treat this season!
What's better than cookies? More cookies and desserts including Cowboy Cookies, Plum and Cardamom Cake,Pumpkin Basundi, Cherry Cobbler, Bread and Butter Pudding with Croissants, Gajar Ka Halwa, Sweet Pongal, Peanut and Sesame Ladoos!
Why I love these Mexican hot chocolate cookies?
- I am a big fan of anything chocolate and anything with a variation of chocolate is always welcome on my plate 🙂
- I love hot chocolate but dont always want to make some. However, with these cookies, you just bake them once and can enjoy the flavors of hot chocolate for a few days.
- I come from the land of spices, chilis etc and we really do add it to everything. No wonder, this cookie has my heart. I love a bit of heat in my dessert as well.
Key Ingredient List
All Purpose Flour - If you want to make the cookies gluten-free, use a 1:1 gluten free flour from a trusted brand like Bob's Red Mill.However, I have not tested this with gluten free flour and won't be able to speak to how the cookies will turn out.
Cocoa Powder - Use a good quality cocoa powder for a rich flavor
Apple Sauce - Currently, this is my favorite vegan egg replacement. It is easily available, does not leave any apple flavor in the final product and so good. It adds moisture and helps bind the ingredients.
Vegan Butter - Use unsalted or salted. If using salted, just leave out the added salt.
Spices - This is what sets apart the cookies. We will need cinnamon, chili powder, cayenne(optional but recommended) and nutmeg. Nutmeg is typically not used but I decided to add a small quantity during testing and really liked it.
Chocolate chips/Chocolate chunks - I used dark chocolate chips and chunks as well. I would highly recommend using Mexican chocolate if you have some in your pantry.
Brown and Granulated Sugar - We will use a combination of both since the brown sugar adds chewiness and a rich flavor. It also helps the cookies spread more while keeping them moist.
Variations
Top with nuts or marshmallows - You can top with chopped walnuts, pecans or slivered almonds. For marshmallows, I suggest using mini vegan marshmallows. You can also roughly tear apart regular sized marshmallows and use them.
Mix in espresso - To really up the chocolate flavors, add a teaspoon of espresso to the dry ingredients.
Add some white chocolate chips -Add some contrast and creaminess of white chocolate by including some white chocolate chips.
Add peppermint candy pieces, M&Ms - Top the cookies with these pieces just before baking. These will be just perfect for the winter festive season.
Storage and Meal Prep
To store baked cookies, place in an airtight container at room temperature. I find the cookies dry out as time goes by. Just warm it up in a microwave for a few seconds to soften them up before serving.
If you want to prep the cookie batter before hand, just chill it for up to couple days. Place outside for half an hour before baking.
Meal Prep: Make the cookie dough and roll it out in to equal sized balls. Place on the cookie sheet separated. Place in the freezer for a few hours. Once fully frozen, place in. freezer safe bag and freeze up to 3 months.
To bake, remove from the container and let it thaw out for a couple of hours separated on the cookie sheet. Bake at 350 Deg F by adding an extra minute or two to the regular baking time since the dough will be colder.
Please leave a comment below if you gave this Mexican hot chocolate cookies a try! You can also follow along on social media including Pinterest, Instagram, Facebook and Bluesky.
Recipe
Mexican Hot Chocolate Cookies
Equipment
- 2 Mixing Bowls
- 1 Baking/Cookie Sheet
- 1 Silicone or Mixing Spatula
Ingredients
- 1 ¼ cup All Purpose Flour
- ¾ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ⅛ - ¼ teaspoon Chili Powder keep it ⅛ teaspoon if you just want a hint of spice
- 1 ½ teaspoon Cinnamon Powder
- ⅛ teaspoon Cayenne Powder use a pinch or skip it if looking to keep it less spicy
- ⅛ Nutmeg Powder
Wet Ingredients
- ⅓ cup Apple sauce
- ½ cup Vegan Butter or Coconut Oil softened or melted
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 teaspoon Vanilla Extract or Essence
Other Ingredients and optional toppings
- 1 cup Chocolate Chips/ Chunks or both
- ½ cup Vegan Mini Marshmallows/Nuts/Crushed Peppermint Candy/M&Ms etc optional
Instructions
- In one bowl, sift all the dry ingredients and whisk together until combined. In another bowl, mix the softened or melted butter and apple sauce until well combined. Now add the granulated sugar, brown sugar, vanilla and mix well.
- Add the dry ingredients to the wet ingredient bowl and mix by folding. Mix until the dry ingredients are almost combined since we don't want to over mix. Add the chocolate chips and other optional ingredient like nuts, candy cane pieces, M&Ms(don't mix in marshmallows). Again mix until just combined. Chill in the refrigerator for 30 minutes .
- Preheat the oven to 350 deg F. Scoop out 3 tablespoon of cookie dough and roll them in to fairly equal sized balls. If using marshmallows, just gently press them on the top. Place the rolled out cookie dough on the cookie sheet, ensuring there is at least 2 inches of space between them.
- Bake for 12-13 minutes or until the cookies are done. Depending on your oven and the size of the cookies, you might need a minute less or more.
- Remove from the heat and let it cool for 10 minutes before serving.
Notes
- Add more or leave out ingredients like cayenne depending on how spicy you want the cookies to be and also if you are planning to make it for children. You can also keep the chili powder at a minimum for just a hint of heat.
- Fell free to play around with different ingredients to mix in like nuts, M&Ms, peppermint candies, marshmallows, white chocolate chips etc.
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