Spicy Mexican Hot Chocolate Cookies

You can’t go wrong with rich chocolatey cookies with a hint of smoky spiciness. That’s the premise behind these spicy Mexican hot chocolate cookies. Cocoa powder and chocolate chips provide a sweet foil to smoky chipotle powder and fiery cayenne pepper. It’s a mouth explosion of earthy sweet and a wisp of smoke and heat.

Spicy Mexican Hot Chocolate Cookies 2

If heat is of concern, pull back on the cayenne pepper used. One-fourth of a teaspoon will provide a much milder experience. You could also opt to remove the cayenne altogether and just rely on the chipotle powder.

If you’re looking to increase the heat, try this: Dust the cookies with a little chipotle powder before serving. Just a light dusting provides a more immediate smoky heat experience.

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Spicy Mexican Hot Chocolate Cookies 1

Spicy Mexican Hot Chocolate Cookies

A double-down on chocolate, with plenty of smokiness
4.45 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Servings 12 servings
Calories 443 kcal


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 cup semisweet chocolate chips
  • 1 cup butter room temperature (2 sticks butter)
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon kosher salt


  • Preheat oven to 375 degrees Fahrenheit and prep 2 baking sheets by lining them with parchment paper.
  • In a large mixing bowl combine the white sugar, butter, vanilla extract, and kosher salt. Using a beater, beat the mix until fluffy. 
  • To the mix, add in the eggs, cream of tartar, and baking soda – continue beating to combine. 
  • Add to the bowl the flour, cocoa powder, cinnamon, cayenne pepper powder, and chipotle powder. Continue beating to combine. 
  • Add the chocolate chips to the batter and stir until combined. 
  • Using a scoop, scoop the batter into standard sized cookie balls onto the parchment covered baking sheets. 
  • Place the baking sheets into the oven and bake for 10 minutes, or until the cookie edges begin to slightly crack.
  • Remove the baking sheets from the oven and move the cookies over to cooling racks. Allow them to cool for 5 minutes prior to serving.
  • OPTIONAL: Lightly sprinkle the cookies with chipotle powder (or a chipotle/sugar mix) to add a more immediate spiciness and smokiness to the cookie. 


Calories: 443kcalCarbohydrates: 59gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 349mgPotassium: 293mgFiber: 3gSugar: 37gVitamin A: 580IUVitamin C: 0.1mgCalcium: 34mgIron: 4mg


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UPDATE NOTICE: This post was updated on July 6, 2022 to include new content.
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